Hunters chicken

By Faeza
24 February 2017



¦ 1 whole chicken, cut into

pieces, trimmed of excess fat

¦ 45ml (3 tablespoons) oil

¦ 1 medium onion, thinly sliced

¦ 2 cloves garlic, thinly sliced

¦ 1 red, yellow or green

pepper, sliced

¦ 250g button mushrooms,

thickly sliced

¦ 90ml (1/3 cup) chicken stock

¦ 1 can (410g ) diced tomatoes

in their juice

¦ 1 sachet (70g) tomato paste

¦ 5ml (1 teaspoon) dry thyme

¦ 5ml (1 teaspoon) dry oregano

¦ salt and black pepper


Heat oil in a large saucepan and

brown chicken on medium heat,

working in batches.

Lightly brown for about five

minutes, turn over and do the

other side. Remove chicken, put it

in a bowl and set aside.

Add sliced onion, garlic, peppers

and mushrooms to the pan. Cook

until the onion is translucent and

the mushrooms are soft.

Add stock and scrape up any

browned bits at the bottom of

the pan. Simmer until reduced by

half. Add tomatoes, tomato paste,

thyme, oregano, salt and pepper.

Simmer uncovered for another

five minutes.

Place chicken pieces on top of

the tomatoes and onion, skin side

up. Lower the heat and cover the

pan with the lid slightly open.

Cook the chicken on a low heat,

turning and basting from time to

time. Cook for 30 to 40 minutes

or until the thighs are tender.