Hunter's chicken

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Serves: 5

By Slur

(1 Vote) 1


  • 2 onion, large

  • 1 tin chopped tomato, or tinned cherry tomatoes

  • 2 tbsp parsley, chopped, optional garnish

  • 1 red pepper, chopped

  • 0.5 lemon, juiced

  • 1 celery stick, diced

  • 2kg chicken leg

  • 1 large carrot, diced

  • 1 handful pine nuts, optional garnish

  • 1 handful rosemary

  • 4 cloves garlic

  • 15 shallots, halved

  • 2 tbsp tomato puree

  • 1 tsp herbes de Provence


  1. Chop the chicken to expose the marrow, marinade 1-2 hours with salt, pepper, rosemary, lemon juice, little oil and a couple of cloves. (Note you don't have to do this but it does increase the intensity of flavour.)
  2. Sweat onions over low heat, add carrots, celery, red pepper and finally last two cloves of garlic (sliced) and shallots.
  3. Brown the chicken in batches, pour off excess fats (maybe to roast potatoes?).
  4. Turn up heat under pan, add wine to de-glaze pan bubble for a couple of minutes scraping vigorously with spatula. Stir in purée, add chicken and veg, herbs, more rosemary and tomatoes.
  5. Cook in hot oven for hour or two.
  6. Garnish with pine nuts and parsley if you like.

Handy Hint

Big tip - it is called Hunter's chicken because it is chicken done the hunters way and that means flexibly, so you can adjust nearly all of these ingredients to suit you and what you have around the place.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Chicken

  • carrot

  • pepper

  • poultry

  • tomato

  • stew

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Your comments

  • Slur 21/08/08 15:33

    This is a bit of a complicated recipe but it is very tasty. Lots of this can be done a bit in advance like the chopping of veg and marinading. Then the putting it together doesn't take so long and you still have an hour to get dressed and brush your hair while it bakes.