Telluride Hunter’s Chicken

Nothing like a rich chicken cacciatore after a day of skiing. I made this in Telluride, Colorado, for our son's birthday while we were skiing over Christmas break.

2 boneless skinless chicken breasts, cut in half

4 chicken thighs (with skin and bones)

1 orange pepper, sliced

2 shallots, sliced

1/2 tsp fennel seeds

1/2 tsp herbs do Provence, or Italian herbs

2 cloves garlic, minced

1 lb fresh mushrooms, thickly sliced

1/2 cup Marsala wine or cream sherry

1/2 cup chicken broth (or water)

Preheat the oven to 375F. Brown both sides of chicken in a non-stick skillet in a dash of olive oil. Salt and pepper to taste. Set chicken aside.

Now sauté the pepper and shallot in the same skillet for about 5 minutes. Add the fennel seeds, herbs and garlic and cook another 2-3 minutes. Remove veggies to a small bowl.

Cook the mushrooms over high heat in a dash of olive oil. Let them release what water they will and allow them to brown up a bit.

Place chicken in an oiled roasting pan. Cover with the pepper mixture.

Then cover with the mushrooms.

Pour the wine and broth over the chicken and place in the oven.

Bake until the chicken is completely cooked through, about 30-45 minutes.

Serves 6.

Telluride, Colorado

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