Hunter Style Chicken in Burgundy Wine Sauce
A rustic Italian braise of chicken pieces seared and simmered with sautéed vegetables, fire-roasted tomatoes, and red wine. The chicken becomes tender and absorbs the rich flavors of the Dutch oven dish, finished with fresh basil and served over egg noodles for a complete one-pot meal.
Ingredients
- ¼ c extra virgin olive oil
- ½ c butter
- 1 whole chicken
- 1 ¼ c flour, divided
- 1 whole onion, diced
- 1 whole green bell pepper, diced
- 4 cloves garlic, minced
- 14 ½ oz diced fire-roasted tomatoes, cannedcanned diced tomatoes1:1
2
- 2 c chicken broth
- 1 teaspoon basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ pound pasta, egg noodle type
- 1 c red wine, Gallo's Hearty Burgundy or similar
Instructions
- 1
Heat olive oil and butter in a Dutch oven over medium heat.
- 2
Cut the whole chicken into pieces, splitting large breasts in half if needed.
- 3
Dredge chicken pieces in flour and cook in batches until golden brown on both sides, about a few minutes per side. Transfer to a platter.
- 4
Pour off all but about 1/3 cup of the oil from the pot.
- 5
Sauté the diced onion, green bell pepper, and minced garlic until tender.
- 6
Sprinkle in the remaining flour, stir, and cook for 1 minute.
- 7
Add the canned fire-roasted tomatoes and chicken broth.
- 8
Stir in basil, salt, and pepper.
- 9
Nestle the browned chicken into the liquid, bring to a boil, then reduce heat to a simmer and cover.
- 10
Cook covered for 20 minutes. Meanwhile, cook the pasta according to package directions.
- 11
Pour in the red wine and simmer uncovered for 10 more minutes.
- 12
Serve the chicken and sauce spooned over the cooked pasta.
Tips
Splitting large chicken breasts in half ensures even cooking throughout.
Browning chicken in batches prevents overcrowding and ensures proper golden crust.
Reserving 1/3 cup of oil creates the right base for the sauce without excess grease.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of broth.
Braise the chicken and sauce up to 1 day ahead. Cook pasta fresh just before serving, or store separately and reheat.
Spoon the chicken and sauce over warm egg noodles. Garnish with fresh basil if desired.
Common Mistakes
Do not skip browning the chicken to avoid losing color and depth of flavor in the final dish.
Do not crowd the pot when browning to avoid steaming rather than searing the chicken.
Do not cook the wine-simmered stew covered to avoid diluting the wine flavors that should concentrate.
Substitutions
2