Hunter’s Chicken with Fennel Salad
Ingredients
Marinade
- 2 roma tomatoes
- 1 garlic clove (minced)
- 1 shallot (diced)
- 1 tsp onion powder
- 3 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 3 tbsp olive oil
- 3 tbsp dry white wine
- 3 tbsp unsalted butter
Chicken
- 1 3 lb whole chicken (cut into pieces)
- salt & pepper
Croutons
- 2 cups cubed ciabatta (or other crusty bread)
- olive oil
- parmesan cheese
Salad
- 2 bulbs fennel
- 8 oz cherry tomatoes
- fresh basil
Salad Dressing
- 4 tsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp fennel greens (finely minced)
- ¼ tsp nutmeg
Directions
- Cook whole Roma tomatoes in a pan with oil over medium heat until sides are blackened
- Process tomatoes and remaining marinade ingredients in a food processor until smooth
- Season chicken with salt and pepper. Toss with marinade and make sure all pieces are covered
- Allow chicken to marinate for at least four hours
- Once ready to cook, preheat oven to 400°F
- Roast for 30 minutes
- Toss ciabatta with olive oil and Parmesan cheese, place in pan with chicken
- Roast for 10 minutes
- While the chicken and croutons are cooking, slice the fennel and cut tomatoes in half
- Whisk dressing ingredients together and dress salad
- Place fennel salad on plate and top with bread and chicken. Garnish with basil and enjoy!
I had been making variations of hunter’s chicken for years before I finally found the perfect recipe. I love the flavor marinating the chicken brings to the table. The savory flavor pairs perfectly with the raw fennel.
Begin by roasting the Roma tomatoes. I like to blacken them on the stovetop in a pan with a drizzle of olive oil. Move on to cutting your chicken into pieces. I like to cut separate breasts, wings, thighs and legs. I prefer to buy the whole chicken and use the remaining pieces to make homemade chicken stock. Season the chicken pieces with salt and pepper and then toss it into a gallon zip lock bag with all of the marinade ingredients . Let it sit in the fridge overnight – if you’re in a time crunch, I would let it marinate for a minimum of four hours.
Once you’re ready to cook your hunter’s chicken (or chicken cacciatore), preheat the oven to 400 degrees Fahrenheit and roast the chicken with leftover marinade for thirty minutes. Toss ciabatta pieces with olive oil and parmesan cheese and add them to your chicken and roast for another ten minutes.
While the chicken is finishing up, whisk together your salad dressing and toss with fennel slices, tomatoes and fresh basil. Serve the chicken and salad immediately after removing from the oven.