Also known as Chicken Cacciatore (in Italian, cacciatore means “hunter”), traditional Hunter’s Chicken is a braised chicken with tomatoes, onions, and herbs. Thanks to modern-day slow cookers, you don’t have to tend to your chicken all day—yay! I like to use a whole bird for this recipe, but you can use a cut-up chicken if you prefer. Either way, I like to transfer it to a sheet pan after it cooks, cut it into pieces, and broil it in the oven to brown the skin. It’s an extra step, but well worth the amazing flavor it provides. Also, on those nights you’re feeling Martha-y (or Emeril-y, as the case may be), you can transfer some of the liquid from the slow cooker to a pan, add arrowroot starch to thicken it, and simmer. Delicioso!
4-5 pounds chicken, whole or cut up
Sea salt to taste
Freshly ground black pepper to taste
2 cups cremini mushrooms, thinly sliced (about an 8-ounce package)
1 shallot, minced
4 cloves garlic, minced
½ cup white wine
2 cups chicken broth
2 cups chopped tomatoes (about 6 romas)
1 tsp chopped fresh tarragon (or ½ tsp dried)
1 TBSP chopped fresh parsley, plus more for garnish
Serves 4
Season the chicken with sea salt and pepper, and place it in a slow cooker.
Add the mushrooms, shallot, garlic, white wine, chicken broth, tomatoes, tarragon, and parsley to the slow cooker.
Cook the chicken on low for 6-8 hours or on high for 5-6 hours.
You can also cut the chicken into manageable pieces, and place it on a parchment-lined baking sheet. Broil it for 5-6 minutes or until the skin has browned.
Serve with additional chopped parsley.
