The Chew: Martina McBride Around the Table Cookbook
This recipe has an Italian name, but Martina McBride didn’t know it. She had two friends from Tuscany stay with her and help her design this menu. But she just calls it Hunter’s Chicken. Check it out below!
The Chew: Martina McBride Hunter’s Chicken with Mashed Potatoes Recipe Ingredients
- 3 Cloves Garlic (Smashed & Peeled)
- 1/2 Bottle Dry White Wine
- 7-8 Fresh Sage Leaves
Hunter’s Chicken Ingredients:
- 2 Farm-Raised Chickens (4-5 pounds, cut into pieces)
- 3/4 cup White Wine
- Kosher Salt
- Freshly Ground Black Pepper
- Flour for Dusting
- 1/2 cup Extra-Virgin Olive Oil
- 1/4 teaspoon Crushed Red pepper Flakes
- 2 (14 1/2) ounce cans Diced Tomatoes (preferable San Marzano, drained)
- 1 cup Kalamata or Taggiasca Olives (whole, pitted)
- 2 cups Baby Portobello Mushrooms (sliced)
- 2 cups Chicken Stock
Mashed Potatoes Ingredients:
- 1 1/2 pounds Russet Potatoes (peeled and cut into 2-inch chunks)
- 1 1/4 teaspoons Kosher Salt (or to taste)
- 1/4 cup Salted Butter (cut into pieces, softened)
- 4 ounces Cream Cheese (softened)
- 3/4 cup Parmigiano-Reggiano (finely shredded)
- 1/2 cup Sour Cream
- 1/4-1/2 cup Milk (warmed)
- 3/4 teaspoon Fresh Thyme (chopped)
- 1/4 teaspoon Freshly Ground Black Pepper
- Pinch Nutmeg
- Paprika (optional)
- 1/2 teaspoon Fresh Chives (chopped)
Martina McBride: The Chew Hunter’s Chicken with Mashed Potatoes Recipe Directions
- Preheat oven to 350 degrees.
- Start by marinating the chicken in sage, garlic, and white wine. You can marinate it for at least 4 hours, but it’s better if it’s overnight.
- Heat the oil in a large Dutch Oven with some red pepper flakes. Dust chicken with flour and brown the chicken skin side down in the pan in batches, working with 3 to 4 pieces at a time, until the skin is golden brown. Remove the chicken from the pan once browned and repeat until all the pieces are browned.
- Deglaze the Dutch Oven with the 3/4 white wine to get the good little bits off the bottom and heat until boiling for about 5 minutes until it’s been reduced by half. Then add the drained tomatoes, olives, mushrooms, chicken stock, and salt. Bring it to a boil and cook.
- Add the chicken, cover, and bake for 45 minutes. Then uncover and bake for an additional 20 minutes. You’ll know it’s done when the juices run clear when you poke it with a knife between the leg and the thigh.
- Meanwhile, make the mashed potatoes. Take the skin off the potatoes, cut them into small cubes, and cook in a salted boiling pot of water for 15 to 20 minutes, until the potatoes are very soft.
- Drain the water, but keep the potatoes in the pan. Mix in the butter, salt, cream cheese, Parmigiano-Reggiano, Sour Cream, Milk, Thyme, Nutmeg, Paprika, and Chives.
- You could stop here if you want to, but Martina McBride likes to bake it. Pour the mashed potatoes into an oven safe dish and bake just until there’s a little brown on top.
- Serve the chicken alongside the mashed potatoes.