Spoon the mushrooms and sauce over the chicken and serve. Return the pot to the burner, turn the heat to high, and cook until the sauce is thickened, about 4 minutes. Remove the pot from the oven and, using tongs, transfer the chicken to a platter. Take off the lid and bake for an additional 10 minutes. Cover and place the pot in the oven.īake until the chicken is tender, about 30 minutes. Reduce the heat to medium-low and add the browned chicken and any accumulated juices, sub- merging the pieces into the liquid. Add the chicken broth, tomatoes and their juice, thyme, sage, the bay leaf, 1 1⁄2 teaspoons of salt, and 1⁄8 teaspoon of pepper. Raise the heat to high and stir in the wine, scraping up any brown bits at the bottom of the pan. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes.Īdd the flour and cook, stirring constantly, until the flour is thoroughly mixed with the onion and mushrooms, about 2 minutes. Heat over medium-high heat until shimmering. Wipe the Dutch oven clean with paper towels and add the remaining 1 table- spoon of oil. Transfer to a platter and repeat with the remaining pieces of chicken. This dish is packed full of Mediterranean flavours and uses tender juicy chicken thighs making it the perfect comfort food to enjoy on cold winter days. Flip the chicken pieces and cook until brown, about 4 minutes more. The brandy is listed as optional, but I think its adds a lot. Cook undisturbed until the skin is golden, about 7 minutes. Add 4 of the chicken pieces, skin side down. In a Dutch oven or a large ovenproof pot, heat 2 tablespoons of the oil over medium-high heat until shimmering. Season the chicken liberally with salt and pepper. Set a rack in the middle of the oven and preheat the oven to 375☏. One 14.5-ounce can diced tomatoes with juiceġ tablespoon finely chopped fresh sage leaves 1 whole chicken (3 1/2 to 4 pounds), giblets and backbone removed, cut into 8 serving piecesĨ cremini or baby bella mushroom caps, thickly sliced

Chicken hunter stew