This rich red wine casserole is known as Hunter’s Chicken, and isn’t just for the colder weather. This is comfort food at its best and fantastic any time of the year!
I will always gravitate towards comfort food, even in the middle of summer. That’s why I’m adding this hunter’s chicken casserole to the recipe list. It’s easy to make, doesn’t take all day and tastes amazing! Chicken thighs are seared and then simmered with tomatoes red wine, two kinds of mushrooms, garlic and rosemary. All of these flavors work together to make a thick, rich casserole that’s perfect for feeding the family.
ingredients used for this hunter’s chicken recipe
- Chicken– I prefer using boneless, skinless thighs because they won’t dry out like chicken breasts will and they have more flavor.
- Onion– diced
- Mushrooms– You’ll need dried porcini mushrooms and regular Portobello mushrooms. After the porcini’s have been softened in warm water, they are loaded with flavor and give a nice added touch. The leftover mushroom water is also added to the casserole.
- Tomatoes– canned crushed tomatoes are perfect.
- Rosemary-I recommend fresh, but you can use dried rosemary if you don’t have fresh.
faq’s about making this recipe
Yes, I’d just recommend not using breasts as they’ll end up being too dry.
You can, just bring back to a simmer over a low heat for about 10-15 minutes.
No worries, you can use regular button mushrooms or cremini mushrooms. Brown mushrooms usually have more flavor than white mushrooms.
My favorites are mashed potatoes, creamy polenta or risotto, and a glass of good red wine!
more delicious comfort food recipes
Hunter’s Chicken Casserole
- ½ cup dried porcini mushrooms
- 1 cup warm water
- 2 tbsp olive oil
- 1 ½ pounds boneless, skinless chicken thighs
- salt and black pepper
- 2 tbsp butter
- 1 cup diced onion
- 1 tbsp minced garlic
- 1 tbsp chopped fresh rosemary
- 2 portobello mushrooms, sliced
- 1 14oz can crushed tomatoes
- ⅔ cups red wine
- 1 tsp salt
- ½ tsp black pepper
- fresh chopped parsley for garnishing
- Combine the dried porcini mushrooms and hot water in a small bowl. Let soak for at least 15 minutes until soft.
- In a large pot or dutch oven, heat the olive oil and add the chicken skin side down, sear for about 3-4 minutes.
- Turn the chicken over and cook for another 2 minutes, season with salt and pepper and transfer to a bowl, set aside.
- Add the butter to the pot and melt.
- Add the onion and sauté until softened, scraping up any pieces of chicken stuck to the bottom of the pot.
- Strain the softened porcini mushrooms from the water making sure to save the liquid, finely chop the porcini and add to the pot.
- Add the garlic and rosemary and stir well.
- Slice the portobello's and add to the pot, stir.
- Pour in the reserved porcini liquid to the pot.
- Pour in the tomatoes and red wine, bring to a simmer.
- Add the chicken back into the pot along with any juices from the bowl.
- Cover and simmer for 30 minutes on low heat.
- Stir gently and season with salt and pepper if desired.
- Place a chicken thigh on a cutting board and roughly chop into strips.
- Place on top of some mashed potatoes and pour some extra sauce over the chicken.
- Garnish with parsley and serve at once.