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.
Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• fresh white cabbage – 35oz | 1 kg
• sauerkraut – 3 lb | 1,3 kg
• dried mushroom – 1 oz | 40 g
• pork boneless meat – 28 oz | 800 g
• smoked bacon – 10 oz | 300 g
• smoked sausage – 10 oz | 300 g
• 2 bulb onions
• dry red wine – ¼ cup | 150 ml
• 10 peppercorns
• 5 allspice berries
• 10juniper berries
• 4 cloves
• 2 bay leaves
• honey – 1 tbsp
• ground black pepper – 1 tsp
• salt – to taste
• vegetable oil – 4 tbsp
✅ You will need:
• stockpot ≥4,5 l
• pan
• bowl
• carving board
???? Preparation:
1. Pour the dried mushrooms with the warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice it was soaking in. If you got big mushrooms, cut them into thin strips.
2. Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.
3. Fry the cabbage for 5 minutes over medium heat.
4. Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.
5. Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.
6. Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.
7. Fry the chopped bacon in the pan for 5 minutes over low heat.
8. Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.
9. Add the sliced sausage into the pan and fry for 2 minutes more over low heat.
10. Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.
11. Salt to taste.
12. Off the heat and cool the bigos.
13. When serving warm up the bigos and serve hot to the table.
14. Store extra amount of bigos in a refrigerator up to one week and half a year in a freezer. It becomes better in this case.
❗️Advices:
1. It is recommended to cook bigos beforehand, a couple of days till serving date. A genuine Polish bigos becomes better when warmed up.
Hunter's Stew
When it's chilly outside, nothing will warm you up like a nice bowl of our Hunter's Stew. This hearty meal is easily made in a slow cooker, perfect for weeknight dinners!
See the full recipe here;
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Hungarian Hunter's Stew Recipe | The Ultimate Comfort Food
Looking for a healthy and filling meal? Our Hungarian Hunter's Stew recipe is a perfect choice. Packed with protein from tender meat and a variety of vegetable roots, this stew is delicious and nutritious. Follow our instructions and enjoy a hearty, healthy meal that will satisfy you for hours.
Full Recipe
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Hunters Stew Recipe
Take that leftover rabbit, turkey, duck, whatever you have, for a delicious Hunter's Stew that is stick-to-your-ribs delicious!
Visit timfarmerscountrykitchen.com/soupsandstews for more soup recipes.
#sauerkraut #sauerkraut #sauerkrautlover #soup #soupson #souprecipe #stew
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Bigos - Polish Hunter's Stew
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I so happy I have learned how to make some of the Polish dishes I grew up eating and enjoying! Time to share one with you! Enjoy!