This name of this classic Italian dish means “Hunter’s Chicken.” It can also be made with rabbit. Serve with roast potatoes and some bread for soaking up the delicious sauce.
Serves: 8Hands-on: 40 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 1 whole chicken (3 lbs.), cut into 8 pieces, rinsed and dried
- 2 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- ¼ cup all-purpose flour
- ¼ cup extra-virgin olive oil
- 1 Italian sausage (6"), casing removed and crumbled
- 2 medium onions, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- ⅓ cup diced green pepper
- 1 cup sliced crimini mushrooms
- 3 bay leaves
- 2 tsp. chopped fresh rosemary
- ¼ cup chopped fresh parsley
- 1 Tbsp. tomato paste
- 4 cloves garlic, peeled and smashed
- 1 cup dry white wine
- 1 can (28 oz.) whole tomatoes, hand crushed
- ½ cup hot chicken stock
- Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Dredge the chicken in the flour. Set aside.
- Heat the oil in a Dutch oven (or heavy-bottomed pot) over medium-high heat for 30 seconds. Add the chicken and brown for 3–4 minutes on each side. Remove the chicken and reserve.
- Add the sausage to the pot and brown for 2 minutes. Lower the heat to medium and add the onions, carrots, celery, peppers, mushrooms, bay leaves, and rosemary. Cook the ingredients for 5–7 minutes or until the onions are translucent. Add the parsley, tomato paste, and garlic, and cook for 2 minutes. Add the wine and cook for 5–7 minutes. Add the tomatoes and stock, and cook for 2 minutes.
- Put the chicken back in the pot and lower the heat to medium-low. Partially cover the pot and cook for 60–80 minutes or until the sauce is thick and chunky. Remove the bay leaves.
- Allow the chicken to rest for 5–10 minutes before serving with the sauce.