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Hunter's Chicken

Start with cuts of tender, succulent chicken and sauté them in creamy butter melted into rich olive oil until they're golden. Finish by cooking in a savory tomato sauce, full of sweet onions and earthy mushrooms. Hunt no further - this is a dish to warm you up without weighing you down.
Cook Time 1 hour 15 minutes
Course Dinner, Lunch, Lunch and Dinner
Servings 4 servings

Equipment

  • Large sauté pan

Ingredients
  

  • 4 boneless chicken breasts, about 2-½ to 3 pounds
  • 3 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ teaspoon freshly cracked black pepper, divided
  • 1 medium onion chopped, about 1-½ cups
  • 12 to 14 ounces cremini mushrooms sliced, about 6 cups
  • 1 teaspoon chopped garlic
  • 1-½ teaspoons flour
  • 6 tablespoons vermouth or dry white wine
  • 1 teaspoon dried thyme
  • 1 large can crushed tomatoes, 28-ounces
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Season the chicken breasts on both sides with 2 teaspoons of the kosher salt. Cover and refrigerate at least 2 hours or overnight.
  • About 30 minutes before cooking pull the chicken from the refrigerator to allow the meat to warm slightly.
  • Melt the butter with the olive oil in a large sauté pan over medium heat. When the butter and oil are hot add the chicken breasts, seasoning with about ¼ teaspoon of the black pepper on each side. Cook the chicken until golden, about 15 minutes total. Transfer the chicken to a platter.
  • Add the chopped onions and the mushrooms to the pan, stirring to coat in the drippings. Continue cooking over medium heat until the onions and mushrooms are tender and caramelized, about 10 to 12 minutes.
  • Stir in the chopped garlic and cook for an additional 3 minutes. Toss in the flour and stir to blend into the onions and mushrooms.
  • Pour in the vermouth, scraping any bits from the bottom of the pan.
  • Add the dried thyme, crushed tomatoes and chicken stock with the remaining teaspoon of kosher salt and ¼ teaspoon black pepper.
  • Stir together and return the chicken to the pan along with any pan drippings. Spoon sauce over the chicken, cover and cook over medium-low heat for 25 minutes or until the chicken is cooked through.
  • Sprinkle the chopped parsley over the chicken and cook covered for an additional 5 minutes.

Notes

Delicious served hot over mashed potatoes.