Hunter's Chicken
A rustic, flavorful Italian-inspired dish made with skinless chicken thighs simmered in a rich tomato and vegetable broth, infused with rosemary, garlic, sun-dried tomatoes, and black olives. This version is lighter, thanks to the skinless chicken, but still comforting and full of Mediterranean character.Main Ingredients: Chicken thighs, tomato sauce, broth, olives, onion, garlic, rosemary, sun-dried tomatoes, wineCook Time: ~45 minutesServings: 2Calories: ~550 per servingPerfect served with crusty bread, mashed potatoes, or a light green salad.
Ingredients
- 1 tbsp olive oil extra virgin
- 2 pcs chicken tights skinless, bone-in, halved
- 1 pcs onion large, thinly sliced
- 2 cloves garlic sliced
- 1-2 springs rosemary fresh
- 60 g sun-dried tomatoes drained, sliced
- 60-70 g black olives pitted
- 200-250 ml chicken broth (or vegetable broth) hot
- 150 ml tomato sauce passata or purée
- 100 ml white wine or Marsala dry or sweet
- salt to taste
- black pepper to taste
- dill or parsley chopped, for garnish (optional)
Instructions
- Pat the chicken thighs dry, cut each in half, and season with salt and pepper.
- Thinly slice the onion and garlic, and drain and slice the sun-dried tomatoes.
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the chicken pieces and sear on all sides until golden, about 8 minutes. Remove and set aside.
- In the same pan, add the onion, garlic, and rosemary. Sauté for 6–8 minutes until softened.
- Pour in the wine or Marsala, scraping up any browned bits. Let it simmer for 1–2 minutes to evaporate the alcohol.
- Add the tomato sauce and vegetable broth. Stir in the sun-dried tomatoes.
- Return the chicken to the pan. Cover and simmer on low heat for 30–35 minutes, or until the chicken is tender.
- Remove the lid and cook uncovered for 5–10 minutes to reduce the sauce slightly.
- Add the black olives and simmer for another 2–3 minutes.
- Garnish with chopped dill or parsley and serve hot.
