Annabel Cohen tells me that another name for hunter’s chicken is Chicken Cacciatore (it means the same thing). It’s been said that the best chicken comes from France but since it isn’t easy to find Poulet de Bresse here, we are using good quality local chicken in this recipe. If you’d like, add 1 cup of cooked, chopped bacon to this recipe during the cooking.
Hunter’s Chicken with Pasta
1 chicken (about 2 1/2- to 3-pounds, cut into pieces)
Salt and pepper to taste
1 cup flour
3 Tbsp. olive oil (not extra virgin)
1 1/2 cups chopped onions
1 tsp. minced garlic
1 cup chopped bell pepper, any color
1 can (about 14-ounces) diced tomatoes with juices (or if you have a jar of one of Monique’s Sauces, use it)
1/2 cup dry white or red wine
1 tsp. Hungarian ground paprika
1/2 tsp. dried thyme
8 ounces sliced mushrooms
1/2 cup fresh chopped parsley
12 ounces Al Dente Fettuccine (Egg, Garlic Parsley, Spinach, Wild Mushroom, Whole Wheat)
Season chicken with salt and pepper lightly. Place the flour on a dinner-sized plate or shallow bowl. Dredge chicken in flour. Heat oil in a large pot over medium-high heat until hot. Fry chicken on all sides until golden and (it won’t be cooked through). Remove the chicken to a dish and set aside.
Without cleaning the pan, add the onions, garlic and bell pepper to the pan and saute until the vegetables are softened, about 5 minutes. Add the chicken back to the pot and add the tomatoes, wine, paprika and thyme to the pot and bring to a boil. Reduce heat to simmer, add mushrooms and cook, uncovered for 30-minutes. Add the parsley and season the sauce to taste with salt and pepper. Keep warm.
Cook pasta for 3 minutes until just al dente. Drain well and transfer the pasta to a large bowl. Add the chicken and sauce. Serves 6.