Hunter-Style Chicken
By America's Test KitchenPublished on November 8, 2011
Time
1¼ hours, plus 6 hours slow cooking on low and 2 hours chilling
Yield
Serves 4 to 6
Ingredients
1 ½ cups dry white wine 5 tablespoons tomato paste 1 tablespoon minced fresh thyme leaves ¼ ounce dried porcini mushrooms (about ⅓ cup), rinsed and chopped fine8 ounces bacon, chopped1 ¼ pounds cremini or white mushrooms, cleaned and quartered1 large red onion, chopped fineSalt 4 cloves minced garlic ½ teaspoon red pepper flakes 3 pounds bone-in, skin-on chicken thighs, skin removed and fat trimmedPepper 1 tablespoon soy sauce ⅔ cup low-sodium chicken broth 2 tablespoons chopped fresh tarragon leaves
Instructions
- Whisk wine, tomato paste, thyme, and porcini mushrooms in liquid measuring cup. Cook bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.
- Pour off all but 2 teaspoons fat from skillet. Add cremini mushrooms, onion, and 1/4 teaspoon salt and cook over medium heat until mushrooms have released their moisture, about 5 minutes. Increase heat to medium-high and cook until mushrooms brown, about 5 minutes. Add garlic and red pepper and cook until fragrant, about 1 minute. Add porcini mixture and simmer until mixture has thickened, about 5 minutes. Transfer to medium bowl and stir in bacon. Cool slightly, cover with plastic wrap, and refrigerate until cold, at least 2 hours or up to 2 days.
- Season chicken thighs with salt and pepper and place in single layer in slow-cooker insert. Spread cold mushroom mixture over chicken. Add soy sauce and chicken broth. Set slow cooker on low, cover, and cook until chicken is tender, about 6 hours. Stir in tarragon and let sit for 10 minutes before serving.
Time
1¼ hours, plus 6 hours slow cooking on low and 2 hours chillingYield
Serves 4 to 6Ingredients
1 ½ cups dry white wine
5 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
¼ ounce dried porcini mushrooms (about ⅓ cup), rinsed and chopped fine
8 ounces bacon, chopped
1 ¼ pounds cremini or white mushrooms, cleaned and quartered
1 large red onion, chopped fine
Salt
4 cloves minced garlic
½ teaspoon red pepper flakes
3 pounds bone-in, skin-on chicken thighs, skin removed and fat trimmed
Pepper
1 tablespoon soy sauce
⅔ cup low-sodium chicken broth
2 tablespoons chopped fresh tarragon leaves
Ingredients
1 ½ cups dry white wine
5 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
¼ ounce dried porcini mushrooms (about ⅓ cup), rinsed and chopped fine
8 ounces bacon, chopped
1 ¼ pounds cremini or white mushrooms, cleaned and quartered
1 large red onion, chopped fine
Salt
4 cloves minced garlic
½ teaspoon red pepper flakes
3 pounds bone-in, skin-on chicken thighs, skin removed and fat trimmed
Pepper
1 tablespoon soy sauce
⅔ cup low-sodium chicken broth
2 tablespoons chopped fresh tarragon leaves
Ingredients
1 ½ cups dry white wine
5 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
¼ ounce dried porcini mushrooms (about ⅓ cup), rinsed and chopped fine
8 ounces bacon, chopped
1 ¼ pounds cremini or white mushrooms, cleaned and quartered
1 large red onion, chopped fine
Salt
4 cloves minced garlic
½ teaspoon red pepper flakes
3 pounds bone-in, skin-on chicken thighs, skin removed and fat trimmed
Pepper
1 tablespoon soy sauce
⅔ cup low-sodium chicken broth
2 tablespoons chopped fresh tarragon leaves
Why This Recipe Works
Our Hunter-Style Chicken recipe produces bold flavors of mushrooms, white wine, tomatoes, onions, and herbs while keeping the chicken juicy and tender—a pretty big achievement using a slow cooker. We achieved this by replacing traditional whole cut-up chicken with bone-in, skin-on thighs, the test kitchen’s preferred cut for braising. Sautéing the mushrooms and onions in bacon fat before adding them to the slow cooker lent a deep smokiness to our Hunter-Style Chicken recipe. And to keep the braising liquid concentrated and potent, we increased the amount of white wine, then reduced it in a skillet to intensify its flavor.
Instructions
- Whisk wine, tomato paste, thyme, and porcini mushrooms in liquid measuring cup. Cook bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.
- Pour off all but 2 teaspoons fat from skillet. Add cremini mushrooms, onion, and 1/4 teaspoon salt and cook over medium heat until mushrooms have released their moisture, about 5 minutes. Increase heat to medium-high and cook until mushrooms brown, about 5 minutes. Add garlic and red pepper and cook until fragrant, about 1 minute. Add porcini mixture and simmer until mixture has thickened, about 5 minutes. Transfer to medium bowl and stir in bacon. Cool slightly, cover with plastic wrap, and refrigerate until cold, at least 2 hours or up to 2 days.
- Season chicken thighs with salt and pepper and place in single layer in slow-cooker insert. Spread cold mushroom mixture over chicken. Add soy sauce and chicken broth. Set slow cooker on low, cover, and cook until chicken is tender, about 6 hours. Stir in tarragon and let sit for 10 minutes before serving.
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