Easy Hunter's Chicken

Easy Hunter's Chicken

Makes 4 servings


  • 4 chicken leg quarters, with skin on
  • Nonstick spray
  • 1/2 bell pepper, diced
  • 4 cloves chopped garlic, or 1 Tbsp. minced garlic, or 1 tsp. minced dried garlic
  • 1 Tbsp. butter
  • 1 can of chopped or stewed tomatoes, or 1 can of chopped tomatoes and peppers (and may omit the diced pepper)
  • Dried Italian seasoning (to taste)
  • Poultry seasoning or sage (to taste)
  • 1 4-oz can mushroom pieces and stems, drained
  • 1 tbsp minced dried onion or 1/4 cup chopped raw onion
  • 1 jar non-meat pasta sauce or crushed tomatoes with basil and oregano
  • Block romano cheese or grated romano cheese


  1. Pan fry chicken in a large pot or skillet coated with nonstick spray, bone-side down first, then turn and cook until skin is brown but not too crispy, and chicken is no longer pink inside.
  2. Remove chicken; saute pepper and garlic in 1 tablespoon butter. Grease a roasting pan with nonstick spray. Add part of the can of chopped tomatoes; place leg quarters on top. Season chicken with Italian seasoning and poultry seasoning or sage to coat lightly.
  3. Sprinkle drained mushrooms, remainder of tomatoes, onion and the cooked pepper and garlic over the chicken. Cover dish and let sit in refrigerator for 1 hour or up to two days. Drizzle desired amount pasta sauce on top; sprinkle some grated cheese over top.
  4. Cover and bake at 350 degrees about 30 minutes. Uncover and bake 15 minutes more. Sprinkle with more grated cheese (to taste) and serve over white rice or Parmesan-Basil rice
  5. Parmesan-Basil Rice: Add butter to warm rice along with Parmesan cheese and dried basil. Mix together to make a sticky rice.
  6. Serve with some fresh garlic bread and a salad with fresh spinach or desired healthy greens.