Hunters Chicken

Hunters chicken is an affordable and delicious recipe to prepare for your family or friends. I use chicken thighs that are skinless but still have bone-in. By the time you take these out of the oven the meat will fall from the bones and your dish will be more flavorful. Poaching at the beginning removes excessive fat and you can save the liquid for soup making.

You’ll need :

-8 chicken thighs, skinless bone-in

½ Spanish onion, chopped

-2 stalks of celery, shopped

-4 mushrooms, sliced thickly

-1 medium sized tomato, coarsely chopped

-1-12oz bottle of good quality beer (or substitute low-sodium chicken broth)

-2 tbsp olive oil

Seasonings: 1 tsp dried thyme, 1 bay leaf, black pepper to taste, dash of tamari and hot sauce if desired.

Start by poaching the thighs for 7-8 minutes in boiling water. Then brown them in olive oil in a large, oven-proof pot.

Remove thighs from pot and sauté the onion, celery and mushrooms for a few minutes.

When onions are softened add the tomato, beer and seasonings. Stir to mix and return chicken to pot.

Bake, covered, for 20-25 minutes at 325°F, then stir in ½ cup of basmati rice, cover and bake another 30 minutes. Add more liquid if necessary.

Serves 4 with steamed broccoli or green beans on the side.

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