Hunter’s Chicken

  hunters chicken When you’re seeking out new recipes, there’s no need to stick with “gluten free” cookbooks. Most cookbooks have recipes for naturally gluten free dishes or can easily be adapted to make them gluten free. Honestly, I’ve had better luck transforming Granny’s old recipes into gluten free than any “gluten free” recipe I’ve found on the internet. Try it, taste it & wing it. 

“Hell, there are no rules here – we’re trying to accomplish something.” Thomas Edison

I found a recipe for Hunter’s Chicken in Martina McBride’s new cookbook “Around the Table”. It’s a beautiful book, packed full of some tasty-looking dishes plus cocktails & playlists. Be honest, we all enjoy booze & loud music while we’re in the kitchen. If we’re being honest anyway, I must admit the more booze & louder the radio, the better my voice sounds when I sing along.

Her original recipe called for 2 chickens. I cut all ingredients in half. Add to that the fact that I can not follow directions & I didn’t have exactly the same ingredients so I improvised. No biggie. It was still amazing.

If you want the original recipe, you can buy this wonderfully fabulous book on Amazon or, do what I did, check it out at your local library. Libraries are a great place to “try before you buy”.

Now throw another record on the machine & pour a drink, it’s time for supper!

martina book

ingredients:

  • 1 chicken, cut into 8 pieces
  • 2 cups wine
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • dried sage
  • heaping 1/2 cup black olives, pitted
  • 4 ounces mushrooms, sliced
  • 1 pint crushed tomatoes
  • 1 pint chicken broth
  • 1 green pepper, seeded & chopped
  • 2 cloves garlic
  • 1 onion, sliced
  • rice flour
  • lard

Rinse chicken pieces and pat dry. Season with salt, pepper and paprika. Place chicken in a large dish. Smash and peel garlic with a Mason jar and add it to the bowl. Sprinkle chicken with crushed sage. Pour in 1 1/2 cups wine, turning chicken to coat. Cover and marinate in the refrigerator overnight.

chicken marinate

Preheat oven to 350°F.

Melt lard in a large skillet over medium-high heat. Saute onion in lard just until softened. Remove onions to a 9×13 Pyrex baking dish. Set aside.

Drain the chicken, discarding marinade. Dust chicken lightly with rice flour.

chicken skillet

Adding more lard to the skillet as needed, brown chicken until golden brown on each side. As chicken pieces are done, remove from skillet and arrange over onions.

tomato sauce

Add the remaining 1/2 cup Wine to the pan, stirring to loosen any browned bits and boil gently for 3-4 minutes. Stir in tomatoes, olives, mushrooms, green pepper and broth. Pour sauce over chicken. 

chicken baking dish

Cover with foil and bake for 45 minutes. Uncover and bake 20 minutes more, or until the juices run clear.

 

Hunter's Chicken
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Ingredients
  1. 1 chicken, cut into 8 pieces
  2. 2 cups wine
  3. 1 teaspoon salt
  4. 1/4 teaspoon paprika
  5. 1/4 teaspoon pepper
  6. dried sage
  7. 1 heaping handful black olives, pitted
  8. 4 ounces mushrooms, sliced
  9. 1 pint crushed tomatoes
  10. 1 pint chicken broth
  11. 1 green pepper, seeded and diced
  12. 2 cloves garlic
  13. 1 onion, sliced
  14. rice flour
  15. lard
Instructions
  1. Rinse chicken pieces and pat dry. Season with salt, pepper and paprika. Place chicken in a large dish. Smash and peel garlic with a Mason jar and add it to the bowl. Sprinkle chicken with crushed sage. Pour in 1 1/2 cups wine, turning chicken to coat. Cover and marinate in the refrigerator overnight.
  2. Preheat oven to 350°F.
  3. Melt lard in a large skillet over medium-high heat. Saute onion in lard just until softened. Remove onions to a 9x13 Pyrex baking dish. Set aside.
  4. Drain the chicken, discarding marinade. Dust chicken lightly with rice flour.
  5. Adding more lard to the skillet as needed, brown chicken until golden brown on each side. As chicken pieces are done, remove from skillet and arrange over onions.
  6. Add the remaining 1/2 cup Wine to the pan, stirring to loosen any browned bits and boil gently for 3-4 minutes. Stir in tomatoes, olives, mushrooms, and broth. Pour sauce over chicken.
  7. Cover with foil and bake for 45 minutes. Uncover and bake 20 minutes more, or until the juices run clear.
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Posted in Gluten Free Recipes, Main Dish, Uncategorized and tagged , .