The hunter-style chicken is an easy and tasty idea to bring to the table for dinner. A main course that is really easy to prepare and so delicious! And it is also very creamy, perfect for mopping up with bread!
The pan-fried chicken with mushrooms and peas is a dish suitable for everyone, even for those who are always in a hurry! With this recipe, you’ll bring to the table main course and side dish together in less than thirty minutes! Great, I’d say!
To prepare hunter-style chicken, I used chicken thighs but drumsticks or mixed pieces are also fine.
Don’t like peas? No problem, try replacing them with peppers which pair very well with mushrooms! Or try it with the more classic pairing, potatoes or, if you prefer, with zucchini.
Are you a chicken lover? Then don’t miss these tasty suggestions!
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 800 chicken thighs, skinless, raw (or drumsticks)
- 8 oz champignon mushrooms (fresh or frozen)
- Half onion
- Half cup dry white wine
- 1 cup frozen peas
- to taste pepper
- 4 tbsps olive oil (1 tablespoon per person)
- to taste salt
- Half carrot
- to taste chopped parsley
Tools
- Cutting Board
- Casserole
- Ladle
Steps
First thing, think about the chicken. I chose thighs but you can also use drumsticks or mixed pieces.
I removed the skin from the meat. You can choose to leave it or not based on your habits.
Finely slice half an onion. Clean and thinly slice the mushrooms if you’re using fresh ones.
Take a non-stick pan, pour a couple of tablespoons of extra virgin olive oil.
Sauté the onion with half a grated carrot and two cloves of garlic. You can choose not to add the carrot.
Add the mushrooms, fresh chopped parsley, and cook over medium heat for about 5-8 minutes.
Then add the frozen peas and finish cooking until they are soft.
Transfer mushrooms and peas to a bowl and proceed to cook the chicken.
In the same pan, add a clove of garlic and two tablespoons of oil. Place the chicken pieces inside and brown the meat on all sides.
Deglaze with half a cup of white wine and let it evaporate. Cook for about 20-30 minutes over low heat with a lid.
Adjust with a bit of pepper and salt only at the end of cooking, occasionally turning the chicken and adding water if necessary.
When the chicken is ready, return the mushrooms and peas to the same pan and let it flavor for a couple of minutes.
The hunter-style chicken is ready to be enjoyed! Soft, tasty, creamy, and so delicious! Enjoy your meal and see you at the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
🍷 What wine to pair with hunter-style chicken?
🍇 Types of wines to pair with this dish:
🥂 Structured white (Chardonnay, full-bodied Pinot Grigio)
Fresh, with good acidity, perfect to balance the creaminess of the mushrooms
Great for light lunches and dinners
🍷 Light/medium-bodied red (Pinot Noir, Barbera, Chianti Classico)
Fragrant and not too tannic, complements the mushrooms without overpowering the chicken
Ideal for convivial and autumnal dinners
🥂 Brut sparkling
Fresh and sparkling, lightens the dish and cleanses the palate
Perfect for festive occasions
🍷 Rosé (Cerasuolo d’Abruzzo, Chiaretto)
Versatile, aromatic, and delicate, accompanies rustic flavors well
Great in spring/summer
FAQ (Questions and Answers)
How to store hunter-style chicken?
You can store it in the fridge, in an airtight container, for 2–3 days.
Can it be frozen?
Yes, once cooled, freeze in portions, in bags or containers. It keeps up to 2 months. When you decide to consume it, you just need to defrost and gently reheat, with a splash of broth or water.
Can I use other types of mushrooms?
Absolutely! Try porcini or mixed, chanterelles or sautéed champignons are also great.
Can I replace frozen peas with fresh ones?
Absolutely yes. Just blanch them slightly to retain their bright color and texture.
What part of the chicken to use?
Chicken thighs, drumsticks, or breast are all fine: each choice offers a different texture, the breast requires more attention to cooking to stay moist so I recommend taking thick slices.
