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Hunter's Chicken

From Farm2Work

<p>This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize &amp; leave out the veggies your family doesn&#8217;t like. I often add celery, yellow squash, eggplant, etc. I&#8217;ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale &#8211; thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It&#8217;s also an easy way to &#8216;hide&#8217; veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.</p>
Source: My aunt, Byrd Kelly. (Entered by Beth Retzloff)
Serves: 4 - 6

6 - 8 pieces Chicken (bone in & with skin)
2 Tbsp. Olive oil
1 each bell pepper any color, chopped
1 small onion, chopped
1/2 - 1 cup mushrooms, sliced
1 each zucchini squash, slice
1 32 oz. can crushed or chopped tomatoes
1/2 Tbsp. Italian seasoning
1 tsp. salt & pepper mix (or to taste)
1 tsp. crushed red pepper (optional)
1/2 cup red wine (optional)

Step by Step Instructions
  1. Heat oil in a large, deep skillet. Season chicken with salt & pepper & lightly dredge in flour. Brown chicken on both sides. If pieces are large, you may have to do this in 2 batches adding a little more oil.
  2. Remove chicken to plate and add bell pepper, onion & zucchini to skillet. Saute, stirring until vegetables are lightly browned. Drain or pat skillet dry of any extra oil.
  3. Add remaining ingredients to the skillet & stir to combine. Add chicken back on top. Cover and cook 20 - 25 minutes until chicken is fully cooked. Serve over rice or pasta.