Hunter’s Chicken with Prunes & Soffritto

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Skill Level
Preparation Time 20 minutes Total Time 110 minutes
Servings 4 Cost Per Serving $3.71
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2Medium Onions, roughly chopped
4Carrots, peeled and cut into large chunks
1Fennel Bulb, stems removed, roughly chopped
8 clovesGarlic
1 bunchParsley Stems
2Dried Ancho Chili (optional), seeds and stem removed
Hunter's Chicken
16 - 8 boneless and skinless chicken thighs
1/2 cupSoffritto (recipe above)
3/4 cupStock or Wine or Water
1/2Orange or Lemon, quartered
10Cremini or White Button Mushrooms, quarted
6Prunes, halved and pits removed
1/2 cupParsley, roughly chopped
1 1/2 tbspOlive Oil
1/2 tspSea Salt and Ground Black Pepper


  1. The soffritto can be made in advance and frozen until needed for soups, sauces, or recipes like this.
  2. Add all ingredients to a food processor and pulse until the pieces are fine like small peas. This mixture can be added to a freezer bag, flatten and frozen. Or place into muffin tins and cover with olive oil.
  3. For the chicken preheat the oven to 350 degrees F.
  4. Place an oven proof pan or pot over medium heat, add olive oil. Add half a cup of soffritto and sauté until fragrant, about 3 minutes.
  5. Add chicken, mushrooms, prunes, orange wedges, and parsley. Add stock, season and bring to a simmer.
  6. Cover pan/pot and place in the oven, cook for 60 minutes. Remove cover and cook another 30 minutes. (add more liquid if dry).
  7. Chicken should shred easily when finished. Squeeze juice from the orange over top and serve the dish over brown rice or with crusty bread.


Cooking Tips

  • ​Freezing items like soaked beans, stock, or chopped vegetables will give you a head start when you're preparing for your next meal.
  • A well-stocked pantry and freezer means you're cooking and eating much faster. Some key ingredients you might want to have are:

o   Dried/Canned beans & lentils

o   Whole Grains (Bulgur, Barley, Oats)

o   Canned Tuna

o   Crushed Tomato

o   Vinegars

o   Olive Oil

o   Frozen Stock