Hunter's Chicken

30 mins
Serves 4
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Directions

  1. 1Season the chicken thighs with kosher salt, pepper, and flour.
  2. 2Season the chicken thighs with kosher salt, pepper, and flour.
  3. 3Season the chicken thighs with kosher salt, pepper, and flour.
  4. 4In a cast iron pan, melt butter and oil, then brown the chicken thighs on both sides for about 2-3 minutes.
  5. 5In a cast iron pan, melt butter and oil, then brown the chicken thighs on both sides for about 2-3 minutes.
  6. 6In a cast iron pan, melt butter and oil, then brown the chicken thighs on both sides for about 2-3 minutes.
  7. 7Remove the chicken thighs from the pan.
  8. 8Remove the chicken thighs from the pan.
  9. 9Remove the chicken thighs from the pan.
  10. 10Add sliced onions to the pan and cook until softened.
  11. 11Add sliced onions to the pan and cook until softened.
  12. 12Add sliced onions to the pan and cook until softened.
  13. 13Add minced garlic to the pan.
  14. 14Add minced garlic to the pan.
  15. 15Add minced garlic to the pan.
  16. 16Add quartered cremini mushrooms to the pan and stir.
  17. 17Add quartered cremini mushrooms to the pan and stir.
  18. 18Add quartered cremini mushrooms to the pan and stir.
  19. 19Season with kosher salt and pepper.
  20. 20Season with kosher salt and pepper.
  21. 21Season with kosher salt and pepper.
  22. 22Add tomato paste and mix well.
  23. 23Add tomato paste and mix well.
  24. 24Add tomato paste and mix well.
  25. 25Stir in crushed canned tomatoes and chicken broth.
  26. 26Stir in crushed canned tomatoes and chicken broth.
  27. 27Stir in crushed canned tomatoes and chicken broth.
  28. 28Add capers and thyme stems.
  29. 29Add capers and thyme stems.
  30. 30Add capers and thyme stems.
  31. 31Bring to a boil, then return the browned chicken thighs to the pan.
  32. 32Bring to a boil, then return the browned chicken thighs to the pan.
  33. 33Bring to a boil, then return the browned chicken thighs to the pan.
  34. 34Cover and simmer for 15 minutes.
  35. 35Cover and simmer for 15 minutes.
  36. 36Cover and simmer for 15 minutes.
  37. 37Remove the lid and let the sauce thicken for another 10 minutes.
  38. 38Remove the lid and let the sauce thicken for another 10 minutes.
  39. 39Remove the lid and let the sauce thicken for another 10 minutes.
  40. 40Meanwhile, prepare the mashed potatoes by melting butter in chicken broth, then adding potato flakes and mixing well.
  41. 41Meanwhile, prepare the mashed potatoes by melting butter in chicken broth, then adding potato flakes and mixing well.
  42. 42Meanwhile, prepare the mashed potatoes by melting butter in chicken broth, then adding potato flakes and mixing well.
  43. 43Stir in olive oil, garlic powder, salt, pepper, sour cream, and parsley.
  44. 44Stir in olive oil, garlic powder, salt, pepper, sour cream, and parsley.
  45. 45Stir in olive oil, garlic powder, salt, pepper, sour cream, and parsley.
  46. 46Serve the chicken over the mashed potatoes, garnished with parsley.
  47. 47Serve the chicken over the mashed potatoes, garnished with parsley.
  48. 48Serve the chicken over the mashed potatoes, garnished with parsley.

Ingredients

  • 1.5 pound chicken thighs
  • 1.5 pound chicken thighs
  • 1.5 pound chicken thighs
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 8 ounces cremini mushrooms
  • 8 ounces cremini mushrooms
  • 8 ounces cremini mushrooms
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 can crushed canned tomatoes
  • 1 can crushed canned tomatoes
  • 1 can crushed canned tomatoes
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 2 stems fresh thyme
  • 2 stems fresh thyme
  • 2 stems fresh thyme
  • 1 cup potato flakes
  • 1 cup potato flakes
  • 1 cup potato flakes
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon sour cream
  • 1 tablespoon sour cream
  • 1 tablespoon sour cream
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped parsley
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine

Equipment

cast iron pantongsbaking sheetgarlic pressspoon