Make Ahead

Hunter's-Style Chicken

Name: Hunter's-Style Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Yield: Serves 4-6
Cuisine: European
Ingredients: 1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice; 4 pinches or so Kosher or sea salt; 1 cup dried porcini mushrooms; 1 cup boiling water; 1 splash grapeseed oil; 1 splash extra-virgin olive oil; 1/2 pound crimini mushrooms; 2 ounces red (Italian/sweet) vermouth; 2 cups chopped white or yellow onion; 1 small carrot, peeled and grated (about 1/2 cup); 3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes); 1 tablespoon double-concentrated tomato paste; 1 cup dry red wine; 1 pinch red chile flakes; 3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley)

by: lastnightsdinner

November 15, 2010

4.3

27 Ratings

Photo by James Ransom

Prep time 30 minutes
Cook time 1 hour 30 minutes
Serves 4-6

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Author Notes

I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance. The dishes that appeal to me these days are the culinary equivalent of a big chunky sweater, a fleece blanket, a roaring fire sending forth the earthy aroma of woodsmoke, something to force the chill from my bones and warm me to my toes. Braises and stews, creamy starchy sides, our enameled cast iron cookware has gotten a workout. I wrote up a spin on Mario Batali’s “cacciatore” ages ago on my blog, and with a Pat’s Pastured Poulet Rouge in our fridge, one of many goodies we brought home from Saturday’s Wintertime Farmers’ Market in Pawtucket, I decided a do-over was in order. There’s a bit of prep involved at the start, breaking down the bird, browning it in batches, soaking dried mushrooms and sautéing fresh, building layers of flavor in your pot, but once everything is in the oven with its parchment cap in place, you can kick back with a Negroni and enjoy the aromas wafting your way. Served over a creamy parmesan polenta, this is comfort food of the highest order. - lastnightsdinner —lastnightsdinner

Test Kitchen Notes

Lastnightsdinner's variation on chicken cacciatore (which, after brushing up on our culinary Italian, we learned literally means "hunter's-style chicken") is a belly-warming winter staple with a few details that set it apart from other braised chickens you may know: the subtle perfume of the sweet vermouth (we recommend pouring yourself a nip while the chicken simmers away), the sauce-bolstering grated carrot, the one-two mushroom punch of dried porcini and fresh cremini. Serve with your favorite comfort carb -- polenta, mashed potatoes or couscous would all be happy landing pads for the rich, warming sauce and tender shreds of chicken. - A&M —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice
4 pinches or so Kosher or sea salt
1 cup dried porcini mushrooms
1 cup boiling water
1 splash grapeseed oil
1 splash extra-virgin olive oil
¹/₂ pound crimini mushrooms
2 ounces red (Italian/sweet) vermouth
2 cups chopped white or yellow onion
1 small carrot, peeled and grated (about 1/2 cup)
3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)
1 tablespoon double-concentrated tomato paste
1 cup dry red wine
1 pinch red chile flakes
3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley)

Directions

Preheat oven to 325° F. Arrange the chicken pieces on a platter and pat dry. Season well with salt and set aside.
Cover the porcini with the boiling water and let steep until the mushrooms are soft. Remove the mushrooms, finely chop and set aside. Strain the mushroom soaking liquid through a coffee filter to remove any grit, and set aside.
Warm a glug of grapeseed oil with a glug of olive oil in a heavy-bottomed pot (I used a large enameled Dutch oven), and brown the chicken parts in batches, skin-side down, until all chicken is browned and crisp-skinned. Remove the browned chicken pieces to a plate or platter and set aside. Pour off all but a thin layer of the rendered fat.
Trim and quarter the crimini mushrooms and add to the pan. Cook until browned on all sides, then add the chopped porcini and the red vermouth, cooking until the liquid has evaporated. Remove to a bowl and set aside.
Add the chopped onions to the pan with a sprinkle of salt, adding a little more oil if necessary, and cook until soft and opaque. Add the carrot and toss through, then add the chopped tomatoes, tomato paste, chile flakes, wine and reserved mushroom liquid, stirring well and bringing to a simmer.
Toss the chopped herbs with the mushrooms and return to the pot, stirring through. Nestle the chicken pieces on top, being sure to add any of the juices that have accumulated. Cover the pot with a parchment lid, and transfer the pot to the oven. Cook for at least one hour, preferably more, until the chicken is falling-apart tender and the sauce thick and reduced. Serve over creamy polenta with a sprinkle of chopped flat leaf parsley on top.

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103 Reviews

chezjenne January 2, 2024

I made this with limoncello instead of vermouth because that’s what I had and it was DELICIOUS. I will absolutely make this again, it’s much better than the version I’ve made a few times in the past. The method of searing the mushrooms and then evaporating the liquor with the mushrooms gave such great flavor and texture. Thank you for this tip!! I served it all with homestyle noodles, (purchased frozen) and we loved it.

[email protected] November 2, 2022

This is one of my go to winter recipes.

N V. January 29, 2022

This is terrific. I used a little Calabrian chili oil instead of pepper flakes. Gave it a nice even zing in the background. Don’t skip the vermouth. Completely changes the nature of the mushrooms. This holds well. We used it for dinners and lunches all week.

beckandbulow21 May 15, 2021

so yummy

https://www.beckandbulow.com/lamb-koftas-recipe/

Sixblade K. June 13, 2019

Delicious but not light. Modified using skinless bone-in chicken and it tasted pretty good.

Mike I. December 21, 2020

Complete waste...

drbabs April 5, 2019

I love this recipe so much. I made it tonight with boneless chicken thighs, and I added more mushrooms, zucchini and spinach because we’re trying to eat more plants. It was delicious.

Allison S. January 18, 2019

I'm sorry, but this wasn't a winner for me. I had been looking forward to this for a couple of weeks, ordered good porcini for it. One of the only changes I made was to sautée the tomato paste and red pepper flakes with the onion, I added a bit more salt here and there, some pepper etc. I expected I would get a good rich flavor from the multi umami items included but it was super flat and bland. Not even looking forward to the leftovers unfortunately. I will say that I do tend towards cuisines such as Indian and Thai so for a family that really does like things much more plain this really could be a go to.

tia November 19, 2018

Thanks for the reminder that red wine is really good in tomato sauces! I didn't have quite the right ingredients on hand but it took substitutions like a champ: more crimini mushrooms, porcini salt rather than whole ones, and, those terrors of cooks everywhere, boneless, skinless chicken breasts. I didn't have vermouth or time, so I left out the one and cut the other down to a bare minimum on the stove. It still tasted wonderful! I don't get to cook for myself on weeknights much but I had more time than usual and this was perfect.

Thomas M. October 12, 2018

Are there chicken hunters? Really?

lastnightsdinner October 12, 2018

https://en.wikipedia.org/wiki/Hunter's_chicken

Bill V. December 31, 2019

Yes, really....but Grouse or other game birds are equally delicious, maybe even better.

Jill S. February 11, 2018

Mike you're a genius

Mike I. January 25, 2018

I didn’t have any chicken so I opened up a pack of Carl Buding ham that I had in the refrigerator. I was all out of canned tomatoes so I thought the creamed corn would be a good substitution. I didn’t have any sweet vermouth laying around the house but I did have some Pabst Blue Ribbon beer so I added that instead. I also tossed in some Spam that I had cut up into chunks, iceberg lettuce, Twinkies, fish sticks, Andy Capp Hot Fries, and a touch of root beer

beejay45 January 25, 2018

Very creative. So, how was it?

T April 7, 2018

I tried your alterations because, quite frankly, I was missing similar ingredients and it was amazing. I subbed the cream corn with Lima beans though because I did not have the cream corn. I also was missing root beer, but used cream soda, which helped counter the fact creamed corn was missing. Thanks for suggestions!

lastnightsdinner October 12, 2018

I laugh every time this thread comes up. Thank you :)

steph January 26, 2019

hahahaha

neil S. March 3, 2019

brilliant!!!

Bill V. December 31, 2019

Holy smoke, uh no thanks.

Sherry Z. November 19, 2017

This recipe is fantastic. Definitely a new favorite in our house. We added fennel because autumn and subbed the dried porcinis for dried lobster mushrooms because that's all the store had. Thanks so much!

Mike I. January 25, 2018

So, you didn’t make the recipe?

kitchenkittn February 17, 2017

As many have noted, this is a heartwarmingly wonderful winter meal. But I've found it to be great in all seasons. As such, I like to add other veggies to the mix such as winter squash(es) or fennel and have even thrown in some peas towards the tail end before. All have worked well, and I think that's part of what makes this such a great recipe!

Stone G. November 30, 2016

Wonderful aromas and outstanding winter meal. Cooked last night for spouses' birthday and she declared it one of the best meals I've ever prepared for her. Followed recipe except added chopped garlic and then some anchovies and black olives (nod to Marcella Hazan) just before it went in over. We felt it had plenty of depth. Did not have savory so added 1 tab thyme and 2 tabs of chopped flat leaf parsley. Served with polenta and steamed broccoli. Will make again exactly.

Shortrib October 22, 2016

Yummy! A bit of effort, but worth it. I wound up with extra sauce which I'll certainly enjoy with another meal. There's not much salt called for, which is maybe why some have found it flat. Suggest you taste the sauce before you add the chicken and adjust to your own taste...... Great recipe.

helen March 27, 2016

I made this tonight and it was scrumptious. Definitely a recipe to hold onto for those cold wintery nights. I didn't have porcini mushrooms so I skipped that step but I think it would have added another note of flavor and depth but without it was still very good. I made lots of sauce so much so that I will probably freeze what remains and use it over chicken cutlets at another dinner. Thank you for a delicious recipe.

Lindsey L. November 2, 2015

what is a parchment lid? just a piece of parchment laid on top of the pot?

lastnightsdinner November 2, 2015

Hi Lindsey - there are good instructions here: http://ruhlman.com/2010/08/how-to-make-a-parchment-paper-circle/

beejay45 August 9, 2015

Still hung up on the sauce (pre-chicken addition) of this recipe. I've made it in a sort of casserole over a cheese-y polenta with leftover grilled corn stirred in, then serve it with a salad and some baked veggies, some baby eggplant, cippoline, baby new potatoes and like that. Great Winter-time vegetarian feast. So glad to have come across this recipe again and just had to re-comment. ) Thanks, again.

Phin &. November 28, 2014

Made this dish for Thanksgiving yesterday; it was delicious and super easy to make! The chicken was really tender, served it over polenta and it was really, really satisfying. Great comfort meal and great dinner for a small group!

http://photos-c.ak.instagram.com/hphotos-ak-xpa1/10518282_614525398652042_1266022956_n.jpg

Señora H. September 30, 2014

made this and served over truffled noodles- was delicious and so so easy

Rebecca February 17, 2014

I thought this was great. Used the canned tomatoes and threw in a bunch of whole cloves of garlic because I wanted to use them up. If your sauce isn't thick enough, just strain it when you're done and cook down the liquid on the stove top for 10 minutes or so.

Kerynn F. January 20, 2014

This is, hands down, my favorite found-on-the-internet recipe. I'll make it several times each winter and freeze in small batches for later. It takes well to adaptations - I generally use boneless chicken thighs rather than the whole chicken, just cremini mushrooms (no porcini) and whatever canned tomatoes I have on hand. It's never let me down...

AnnaBell October 16, 2013

I was surprised to find this a bit on the bland side. I added capers to the reheated leftovers and they were exactly the briny brightness the sauce needed. My crispy chicken skin became really soft and soggy in the oven. I would remove it next time. The chicken was incredibly tender, so there's that.

Lizbeth101 October 11, 2018

Many versions of hunter's chicken call for lardons of bacon sauteed with the onions - you might want to give that a go. It was my first reaction when reading this recipe.

procrastibaker October 15, 2013

I made this last night and my boyfriend and I both loved it! Used 1.5 lbs of chicken thighs and 1.5 lbs of drumsticks instead of a whole chicken, so that we got all the juicy, tender dark meat. I used canned, fire-roasted tomatoes instead of fresh, which worked well, but be sure if you go that route to drain them completely. I was lazy about it and instead wound up simmering the sauce for an additional 15 minutes before adding the chicken and putting the pot in the oven. Served it over creamy parmesan polenta with broccoli on the side and cleaned our plates, with plenty of leftovers for the rest of the week.

za'atar July 3, 2013

This is a solid, one-pot dish that is easy to reheat and eat throughout the week. I wouldn't serve it for company, but it's just the kind of food you want to eat when it's cold outside. I served it with barley.

beejay45 June 14, 2013

One of the things I like best here is that people aren't afraid to sub ingredients or do things a little differently. In that spirit, I made this as a sauce, then topped it with half a butterflied roast chicken left from a previous dinner. I left the lid off altogether so it would reduce quickly while heating the already cooked meat. It was amazingly good! We stuck with the polenta and loved that so much that we served it another day for breakfast - leftover polenta topped with the sauce, with an egg on top of that. What a zingy way to start the day. ;) Thanks, lastnightsdinner. And what an appropriate handle you have.

Lena,Goldin March 10, 2013

After reading all of the wonderful reviews... I was disappointed with the outcome. The dish was flat and lacking in flavor. I followed the recipe exactly. Very sad :(

Rita W. January 28, 2013

What do you think of serving this with rice instead of polenta??

Daria F. January 28, 2013

I served with brown rice and it was delicious.

Daria F. January 13, 2013

I used dry vermouth, tomatoes I had at home (some random 365 diced) and a mix of porcini and wild other wild mushroom (which I think were much more flavourful) and only fresh parsley and dried thyme (the next door store was out of fresh thyme) and I must admit, it was one of the best dishes I have ever made. I cooked it in the oven for 1,5 h and then turned the oven off and left it there for another 15-20 min. The chicken was falling off the bone. It's more than delicious (I made it for my husband's week-lunch and I think it's too fancy of the dish for it))

Tbird November 17, 2012

Okay - made this tonight. Having a bunch of people over tomorrow so doubled the recipe. Unfortunately, my very large roasting pan I wanted to use was missing in action, so had to use two different pans, and split the ingredients.
Somehow did it turn out? From the oohs and ahhs from the family this evening asking to sample, I'd say "pretty darn good!".
I did combine both into a large pot and out in the fridge tonight - bet tomorrow the favors will be even more concentrated (will also be able to get more of the fat out.)
It was a process, and not an "inexpensive" meal (those dried porcinis are pricey!). But for a Sunday late afternoon Supper I think it will be a crowd pleaser. Wondering what to serve it with: rice or creamy polenta.
Quick question: what's the reason for the Grapesed oil with the olive oil? I used it - just wondering the benefit. Thanks again Food52, for another winning recipe!

Helens September 26, 2012

I made this tonight using port instead of red vermouth and canned plum tomatoes and it worked really well. I also added some chopped anchovies with the porcini and some cubed pancetta with the crimini mushrooms because I thought it couldn't hurt. Oh, and some whole garlic cloves went in as well because why would you not put garlic in a dish like this? Be warned, this does make quite a lot of food. Don't do what I did and use a pot that is too small (i.e. the sauce was level with the rim when I added the chicken) because its just hassle. Anyway, my girlfriend really liked this and she's not normally all that keen on this sort of thing. Very tasty.

tsp August 26, 2012

reminds me of stracotto, but with chicken instead of beef

BavarianCook March 4, 2012

Made this tonight - just wonderful. So easy and with ingredients readily on hand. Also served it over polenta that I added a few handfuls of (frozen) corn to. This one is a keeper!!

jillyp February 1, 2012

I cannot stop making this recipe. It's a bowl-licking hit all around - thanks!

ubs2007 January 15, 2012

Wow! Made this last night. Took us 1 hr & 40 min cook time, but the results were amazing. The chicken was tender and the flavors were bursting with attitude and comfort esp in 15 degree Manhattan weather. We paired it with mashed potatoes and kale! This was an incredibly flavorful recipe. Thank you so much for sharing!

lastnightsdinner December 22, 2011

Tarragon and Brenzo - I'm so sorry this didn't work out for you. I have made this both with fresh plum tomatoes (the San Marzano-style ones available in the States, as well as Canestrino and other similar varieties) from my farmers' market when they're in season, as well as with canned San Marzanos (sans juice) the rest of the year. I'm wondering if you covered your pot with a pot lid, or with the parchment paper lid I mention in step 6? That would make a difference in terms of how the sauce reduces (or doesn't) in the oven.

Tarragon December 26, 2011

Thanks LND. I will try again and will either use fresh roma tomatoes or drain the canned tomatoes better. And maybe even uncover for the last 1/2 hour or so. The flavor of the dish was quite good and I'd like to make this again. (I did use the parchment lid; first time I had ever heard of that and I am eternally grateful to you for that little tidbit!)

Tarragon December 22, 2011

I had the same results as Brenzo (although I am pleased to say that my dish looked exactly like the photo!). I also used canned whole San Marzano tomatoes, after draining most, but not all, of the liquid. Other than that I followed the recipe exactly. Now, reading the recipe again, I am thinking that it wants us to use fresh, vs canned tomatoes, which may have been the issue with my dish. (Although I'm not sure how we can source fresh San Marzano tomatoes in the US).

Brenzo December 6, 2011

Made this a couple weeks ago. Turned out ok. The sauce was quite runny and not flavorful. I use whole tomatoes and the juice, so perhaps the juice was the mistake?

foodieinthemaking May 15, 2011

Just made this tonight and it was amazing! Love the porcini in it.

marilyn_merker_goldman March 27, 2011

Made this with one third the amount of tomatoes, no vermouth, delicious! Thanks for the inspiration.

fiveandspice February 27, 2011

Made this a couple of nights ago - except I used bacon for some extra umami instead of the porcini since I had some wonderful, smokey locally raised bacon. It was delicious! Thanks for a great recipe.

student E. February 27, 2011

delicious! after browning the chicken (i used skinless breasts b/c it's what was in the freezer) and cooking the onions and mushrooms in the same pan, i poured everything into my slow cooker and set on high (3 hrs covered, 3 hours uncovered). love the earthiness of the dried porcini!

NWB February 9, 2011

I made a modified version of this last night using leftovers of Jenny's no cook sauce. I didn't add the mushrooms (didn't have) or the herbs because Jenny's sauce was so full of basil. The chicken was wonderful and the basil was so floral after sitting in the fridge for a few days. I served it over polenta and it was a great freezing cold winter meal! Thanks for the recipe!

NWB February 9, 2011

Jenny's "cold sauce." I couldn't remember the name only that you don't have to cook it.

lastnightsdinner February 10, 2011

Sounds great - so glad you liked it!

lastnightsdinner January 21, 2011

You guys are the best - thank you so much for all the kind words and warm wishes :)

ashleyamore January 21, 2011

Perfect birthday dinner for a snowy Friday :) Can't wait!!!

ashleyamore January 21, 2011

(in the oven now- smells AMAZING!) Thanks for sharing, and congrats on the wild card win- well deserved!

Susan B. January 20, 2011

This looks delicious! Congrats, LND! And Happy Anniversary, too!

Kitchen B. January 20, 2011

Congrats!!!!!!!!!

monkeymom January 20, 2011

Congrats LND! Can't wait to try this.

lastnightsdinner January 20, 2011

Everyone, thank you so, so much! I'm still just over the moon about this :)

Sagegreen January 20, 2011

So glad this got the wildcard! Well deserved, Jen.

edamame2003 January 19, 2011

yum! congrats to you--looks delicious and oh so comforting...

Kayb January 19, 2011

It's cold and ugly here in the not-sunny South, and it's supposed to snow tomorrow, and I don't care if it does because I'm going to stay inside and make this! Great recipe, great wildcard!

TheWimpyVegetarian January 19, 2011

This looks just wonderful!! Congrats, lnd!!

TasteFood January 19, 2011

Congratulations, Jen! This sounds like a fabulous stew right up my alley.

hersh January 19, 2011

This looks yum. I'm going to try this soon. Q: You add vermouth in step 3 & 4. Do we half it or is it wine that you meant? Thank you for this lovely recipe.

Food52 January 19, 2011

Apologies -- this is our fault, not lastnightsdinner's. Step 5 should be wine (fixing now!).

lastnightsdinner January 20, 2011

Yes, the vermouth goes in with the mushrooms - sorry about that!

WinnieAb January 19, 2011

Looks SO delectable. Will definitely make this one soon. Congrats on the wildcard win!

MrsWheelbarrow January 19, 2011

Congratulations, Jen! I've been loving this recipe. (made it at least three times already!)

onetribegourmet January 19, 2011

Yayyy! Congrats! :)

wanderash January 19, 2011

congrats! this looks great!

fortheloveofyum January 19, 2011

Many congrats! This is a beautiful dish as are all of your dishes! :)

lastnightsdinner January 19, 2011

Thank you!

cheese1227 January 19, 2011

Oh this looks like a wonderful end to a cold and wet New England day. THanks for sharing it!

lastnightsdinner January 19, 2011

I like to think it's a good antidote to this crummy weather we've been having :) Thanks!

Midge January 19, 2011

Just looking at this photo warms me up. Yum! A well-deserved wildcard!

lastnightsdinner January 19, 2011

Thanks so much, Midge!

lastnightsdinner January 19, 2011

Thanks so much, everyone! This was such a wonderful surprise - and can you believe I had actually planned to make this for dinner tonight? :D

drbabs January 19, 2011

Why do you use a parchment lid rather than the lid of your Dutch oven?

lastnightsdinner January 19, 2011

Ah, yes - that's a tip I picked up from Thomas Keller and Michael Ruhlman (i.e. from Ad Hoc at Home and The Elements of Cooking). You make a parchment lid with a circle cut out in the center to cover your braise rather than using the pot lid. I haven't tried it with a stovetop braise, but it works like a dream in the oven, allowing the liquid to reduce nicely without steaming the chicken skin and losing all that nice browning you worked so hard for! It's also really easy to peek in and see how much your liquid is reducing, and add more water or whatever if needed. It's a pretty neat trick, and I've been really happy with the results. Ruhlman's got a nifty how-to video here: http://ruhlman.com/2010/08/how-to-make-a-parchment-paper-circle.html

drbabs January 19, 2011

Thanks, Jen! And congratulations again!

healthierkitchen January 20, 2011

will have to try the parchment lid when I make this! It sounds great!

MyCommunalTable January 19, 2011

My kind of dish. Fabulous. I make this for dinner this week.

fiveandspice January 19, 2011

Ooh. I'm definitely sorry I didn't see this until now! But, better late than never. I've been on a comfort food kick too, and this is definitely going to make it's way onto the table. Yum! And congrats on the wild card!

Lizthechef January 19, 2011

I, too, had missed this first time around - congratulations!

drbabs January 19, 2011

Wow, I missed this the first time, but, omg, so good. congratulations on the wildcard win!

dymnyno November 16, 2010

This sound like the ultimate comfort food ... we feel connected to you by the food and recipes that you share with us. Take comfort.

lastnightsdinner November 16, 2010

Thanks so much, my friend.

melissav November 16, 2010

Think I just stumbled upon this Sunday's supper. Thanks!

lastnightsdinner November 16, 2010

Thanks - please let me know how you like it!

Sagegreen November 16, 2010

Love! Your photo makes me want this for a second breakfast, first lunch, or dinner anytime.

lastnightsdinner November 16, 2010

Thank you!

lastnightsdinner November 16, 2010

Thank you! I am very much looking forward to leftovers for lunch :)

MrsWheelbarrow November 16, 2010

This looks fantastic and perfect for cold winter nights. My grandmother used to make something similar (missing the brilliance of vermouth and dry mushrooms) that she called Tavern Chicken.

mrslarkin November 15, 2010

I just drooled on the keyboard. :)

SallyCan November 15, 2010

This looks great!

Author Notes

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Ingredients

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Popular on Food52

103 Reviews