Martina McBride’s Hunter’s Chicken Recipe and Cooking Playlists

Martina McBride’s Hunter’s Chicken Recipe and Cooking Playlists

Martina McBride is a super foodie and in 2014 released her “Around the Table” cookbook. It is one of our favorites because it includes super awesome cooking playlists too. Music and food go hand in hand! Today we are sharing her Hunter’s Chicken Recipe and a sneak peak of two of her playlists.


  • 2 Farm-Raised Chickens (4-5 pounds, cut into pieces)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 Cloves Garlic
  • 7-8 Fresh Sage Leaves
  • 1/2 Bottle Dry White Wine (plus 3/4 cup)
  • 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

1. Rinse the Chicken and pat it dry, then season liberally with Salt and Pepper. Place the pieces in a large bowl. Smash and peel the Garlic and add it to the bowl with the Sage Leaves and the half bottle of Wine, turning the pieces to coat. Marinate in the refrigerator, turning the pieces occasionally, at least 4 hours but preferably overnight.

2. Preheat the oven to 350°F. Drain the Chicken, discarding the marinade. Dust the Chicken pieces lightly with the Flour. Heat a Dutch oven or 16×13-inch roasting pan over medium-high heat for 1 minute then add Oil. When the Oil shimmers, add the red Pepper Flakes and stir about 1 minute.
3. Working in batches, brown 3 to 4 pieces of Chicken at a time, skin side down for 5 minutes per side until the skin is golden brown and set aside.

4. Add the remaining 3/4 cup Wine to the pan, stirring to loosen any browned bits and boil for 5 minutes or until reduced by half. Stir in the Tomatoes, Olives, Mushrooms, and Chicken Stock to blend. Return the Chicken to the pan and spoon the Tomato mixture over the Chicken. Cover the roasting pan tightly with aluminum foil, or if using a Dutch oven, cover with the lid.

5. Bake for 45 minutes then uncover and cook for an additional 20 minutes, or until the juices run clear when the Chicken is pierced between the leg and the thigh with the tip of the knife. Serve pan juices over Classic Mashed Potatoes and a side of Peperonata.

SOURCE: http://abc.go.com/shows/the-chew/recipes/hunters-chicken-martina-mcbride-around-the-table

In the cookbook you will find a ton of fun things including Martina’s playlists. Here are two of those playlists just for you.

Martina McBride’s Brunch Playlist

Martina McBride’s Pizza Night Playlist

Give Martina a follow on Pinterest where she shares more fun stuff.  https://www.pinterest.com/MartinaMcBride/

For more recipes and playlists from Martina McBride, be sure to check out her book “Around The Table,” just click this link to purchase. —> BUY THE BOOK 

Make sure you give Battered and Brewed a follow on Spotify and find the perfect music for your cooking adventures! https://open.spotify.com/user/batteredandbrewed

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