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Hunters Chicken


Hunters Chicken
This satisfying Hunters chicken recipe is so simple to make, and the rich sauce makes it perfect to serve along side rice or noodles. There are many versions of Hunters chicken, but this one is sure to please.

Makes 4 Servings of Hunters Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 1 tablespoon vegetable oil
  • 4 chicken breasts, bone-in
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3/4 pound mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1/2 cup white wine
  • 2/3 cup chicken broth
  • 1 cup canned crushed tomatoes, drained
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rosemary


In a large, deep frying pan, heat the oil on med-high heat. Season the chicken with 1/4 teaspoon of the salt and pepper, and add to the hot pan. Cook until browned, turning, about 10 minutes. Remove chicken and reserve. Pour off all but a tablespoon of the oil from the pan. Add butter to the pan and reduce the heat to med-low. Add the onion and cook until softened, about 5 minutes.

Raise heat to med-high, and add the mushrooms. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes. Add flour and garlic, and cook for 1 minute. Stir in the white wine, and bring back to a simmer. Add the broth, tomatoes, thyme, rosemary, pepper, and the remaining salt. Add the reserved chicken and any juices. Reduce heat to med-low and simmer, covered, until the chicken is done, about 10-12 minutes.

Note: If you don't have a deep frying pan, brown everything in a regular frying pan, and transfer to a kettle for the final simmering.

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