Description
“Hunter’s Chicken to me is all about the hunt. The truffles, the seasonal foraged mushrooms and the brined Sonoma olives.The availability of such artfully crafted wines and locally sourced ingredients is a chef’s dream come true.” ~ Chef Sam
Ingredients
Scale
For Chicken
- 1–2 chicken legs per person
- 1 qt. milk
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. rosemary
- 6 bay leaves
- 2 tsp. salt
- 2 tsp. pepper
For Tomato Sauce
- 1 carrot diced
- Equal amounts of celery and onion
- 1 cup mushrooms of choice
- 2 qts. chopped tomatoes
- 4 tbsp. olive oil
- 1/2 cup flat parsley chopped fine
- 1/2 cup chopped black or green olives
- 1 tsp salt
- 1 tsp pepper
For polenta:
- 1 package (making a 4 oz. serving per/person.)
Instructions
- For Chicken
- Rinse chicken, place in container with all the above ingredients to brine overnight.
- Cover and refrigerate.
- For Sauce
- In a stock pot soften the carrots, celery and onion with olive oil over medium-high heat.
- Then add the remaining ingredients to stock pot.
- Heat for 10-15 minutes.
- Meanwhile, brown the brined chicken in a skillet with olive oil.
- Add sauce to oven safe baking dish.
- Then, add the browned chicken and cover.
- Pre-heat oven to 375 and bake for 1.5 hours.
- For polenta:
- Follow directions on package, making a 4 oz. serving per/person.
- To finish dish, serve the polenta on a plate topped with the red sauce.
- Truffles can be shaved and added to the polenta just before serving, if desired.
- Add the chicken on top of the polenta and red sauce and enjoy!
- Chef’s Tip: You can also make this dish a bruschetta by serving the components (polenta, red sauce and chicken) on top of thin sliced ciabatta or crostini.
- Category: Main
- Cuisine: California