How To make Hunter's Chicken
1 Chicken, cut into serving
-size pieces (I use skinned -chicken breasts) 2 tb Olive oil
2 To 4 cloves garlic, minced
2 ts Fresh rosemary
1 ts Salt
1/4 c White wine vinegar
1/2 c Dry white wine
1/4 To 1/2 lb. mushrooms, sliced
1 cn Artichoke hearts, drained
-and halved (if large) Heat oil in deep frying pan. Fry garlic until golden, then remove from pan. Add chicekn, rosemary and salt and brown chicken, turning until deep brown. Add wine vinegar and quickly cover pan until the sizzling stops. Add wine and cook on high heat until it evaporates. Reduce heat and simmer about 15 minutes. Add the sliced mushrooms and artichoke hears. Cook until the chicken and mushrooms are tender. Remove chicken to platter. Add about a tbsp of water to the juices in the pan, turn up the heat and with a wooden spoon scrape clean the sides and bottom to get all the bits that are there. The sauce will turn amber. Pour over chicken and serve with good Italian bread. Food & Wine RT [*] Category 2, Topic 13 Message 228 Wed Nov 11, 1992 J.LEVINSON3 [Jody] at 22:52 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Hunter's Chicken's Videos
Hunters Chicken
Easy to prepare and easy to make Chicken dish that will delight your family.
One tray hunters chicken!
One tray hunters chicken recipe from FiveDinners.com (created by me! Theo Michaels)
Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy
The chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and cognac . Get the recipe recipe:
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Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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***RECIPE, SERVES 4-6***
About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
flour
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
oil
butter
fresh herbs for garnish (I like tarragon)
salt
pepper
1 package of egg noodles, cooked per instructions and tossed with a little butter
Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.
Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.
When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour.
When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.
Cook With Me Hunters Chicken Recipe
The English Pub Classic Hunters Chicken | Ready in 30 mins!
We're not talking about the French version here this Hunter's Chicken is the British pub classic! Chicken breast, wrapped in bacon, smothered in tangy BBQ sauce, and topped with amazing cheddar cheese.
Free printable recipe is available on our site:
Oven temp: 200c/400f (fan)
Ingredients:
4 chicken breasts
8 rashers/strips streaky bacon smoked or unsmoked – your preference
240 ml (1 cup) BBQ sauce Use good quality store-bought, or my quick homemade BBQ sauce (I used homemade).
Also:
50 g (½ packed cup) grated/shredded mature cheddar cheese
50 g (½ packed cup) grated/shredded mozzarella cheese
To serve:
Chips or mashed potatoes
Veggies – such as carrots green beans or broccoli
Instructions:
1. Preheat the oven to 200C/400F.
2. Wrap each chicken breast in two rashers/strips of bacon and place in a shallow baking dish.
3. Place in the oven and cook for 25 minutes – until the chicken is cooked through and no longer pink in the middle.
4. Remove the dish with the chicken from the oven. Spoon the BBQ sauce on and around the chicken.
5. Sprinkle the chicken with the cheddar and mozzarella.
6. Place back in the oven for 5 minutes, until the cheese has melted.
7. Serve the chicken with mashed potatoes and vegetables.
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