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Hunter’s Chicken November 12, 2008

Posted by marksun in chicken.
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This goes back to Nov 1990 – in my book I have it labled “my hunter’s chicken” and I don’t know exactly why it’s mine but it’s a good way to make chicken thighs.  Back then I used the lipton onion soup in a number of things except soup – it’s basically salt water with some spices and dried onions, so substituting finely chopped onions, a teapspoon of salt, and maybe a chic boullion cube will work fine, or omit it.

1 lb trimmed skinned chicken thighs, cut up into bite sized pieces
dredge in flour
saute in olive oil with minced garlic and 2 T chopped shallots if available
add 10 dried tomato halves, chopped
1/2 C red wine
1/3 pkg lipton golden onion soup mix w 3/4 C water
1 bay leaf
thyme, basil, marjoram
1/2 C sliced mushrooms

Simmer 45 – 60 minutes
salt and pepper to taste – server with rice or pasta and garlic bread

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