Entrée: Italy – Pollo alla Cacciatora ai Funghi (Hunter’s Chicken with Mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 bone-in chicken thighs, about 2 lb total (900 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 small onion, chopped
3 cloves garlic, thinly sliced
12 oz (340 g) mixed mushrooms (porcini, cremini, shiitake), sliced
3 / 4 cup (180 ml) dry red wine
1 (14 oz (400 g)) can crushed tomatoes
1 tsp (5 ml) dried thyme
1 bay leaf
2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

6 bone-in chicken thighs, about 2 lb total (900 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 small onion, chopped
3 cloves garlic, thinly sliced
12 oz / 340 g mixed mushrooms (porcini, cremini, shiitake), sliced
3 / 4 cup (180 ml) dry red wine
1 (14 oz / 400 g) can crushed tomatoes
1 tsp dried thyme
1 bay leaf
2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season chicken; brown in olive oil over medium-high heat, then remove.
2. Sauté onion until translucent, add garlic and mushrooms and cook until lightly browned.
3. Add red wine and reduce by half, scraping pan.
4. Stir in crushed tomatoes, thyme and bay leaf. Return chicken to the pot.
5. Simmer, covered, 35–45 minutes until chicken is tender and mushrooms are melded into the sauce.
6. Remove bay leaf, season to taste, sprinkle with parsley and serve.