Hunters Chicken a la Eva

A herby Italian chicken dish


  • 1 tsp olive oil
  • 300 g chicken leg (with skin removed)
  • 150 g small new potatoes
  • 150 g carrots
  • 100 g small onion
  • 100 g white mushrooms
  • 400 g can of chopped tomatoes with the sauce
  • 100 ml hot water from a recently-boiled kettle with ¼ cube of chicken stock dissolved
  • 2 cloves of garlic
  • bay leaf
  • black pepper
  • paprika


  1. Remove the skin of the chicken with sharp scissors and wash the chicken leg under cold water.
  2. Wash and peel the vegetables. Crush the garlic, cut the carrot in rounds, cut the onion in small chunks and halve the small new potatoes.
  3. Put olive oil in the wok and when oil is hot add the chicken leg.
  4. Start adding your vegetables after the chicken is slightly brown. Add seasoning. If the vegetables start sticking to the wok start adding the chicken stock.
  5. Simmer for 45 mins initially under the lid and then take the lid off for the last 15-20 mins to let the excess water evaporate.


Total calorie content = approx. 400kcal


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