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Bavarian Hunter's chicken


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the seasoned chicken all over, covered. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the hardy mushrooms until lightly caramelised.
  • Then add the garlic, onion and capsicums. Stir well and briefly cook.
  • Pour in the wine, stir well and reduce a little, before adding the paprika, seasonings, ½ can tomatoes and 1 cup stock. Bring to the boil and then turn down the heat.
  • Return the chicken to the pan, in one layer, with the thyme and gently simmer for about 20-30 mins, adding more stock and/or tomatoes if needed, and turning the chicken now and again.
  • When ready remove the chicken and add the delicate mushrooms to the pan. Stir well and briefly cook. Taste for seasoning.
  • Serve the chicken with plenty of sauce on a bed of mash.


  • olive oil
  • 1 whole chicken, portioned
  • sea salt & freshly ground pepper
  • a mixture of mushrooms, prepared
  • 2-3 garlic cloves, crushed
  • 1 onion, sliced
  • 2 green capsicums, cored, seeded & sliced
  • ½ cup dry white wine
  • 1 heaped tbsp sweet paprika
  • ½-1 can diced tomatoes
  • 1-2 cups chicken stock
  • 2 sprigs fresh thyme

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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