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Hunter's Chicken
From Farm2Work
<p>This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize & leave out the veggies your family doesn’t like. I often add celery, yellow squash, eggplant, etc. I’ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale – thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It’s also an easy way to ‘hide’ veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.</p>Source: My aunt, Byrd Kelly. (Entered by Beth Retzloff)
Serves: 4 - 6
Ingredients
6 - 8 pieces
Chicken (bone in & with skin)
2 Tbsp.
Olive oil
1 each
bell pepper any color, chopped
1 small
onion, chopped
1/2 - 1 cup
mushrooms, sliced
1 each
zucchini squash, slice
1 32 oz. can
crushed or chopped tomatoes
1/2 Tbsp.
Italian seasoning
1 tsp.
salt & pepper mix (or to taste)
1 tsp.
crushed red pepper (optional)
1/2 cup
red wine (optional)
Step by Step Instructions
- Heat oil in a large, deep skillet. Season chicken with salt & pepper & lightly dredge in flour. Brown chicken on both sides. If pieces are large, you may have to do this in 2 batches adding a little more oil.
- Remove chicken to plate and add bell pepper, onion & zucchini to skillet. Saute, stirring until vegetables are lightly browned. Drain or pat skillet dry of any extra oil.
- Add remaining ingredients to the skillet & stir to combine. Add chicken back on top. Cover and cook 20 - 25 minutes until chicken is fully cooked. Serve over rice or pasta.