{45 by 45} chicken chasseur (hunter style chicken)
so i came across this recipe months ago and thought i would like to try it so i googled it and printed about 5 different recipes.. what i learned is that "Hunters Chicken" is found across europe with many variations.. so i picked my favorite ingredients from each and came up with this one .. now normally it calls for mushrooms and i think mushrooms would have been lovely.. but my family is still hating on mushrooms.. hopefully that will end soon.. such haters.. *smile*
hunter chicken stew (recipe mostly inspired from here)
prep time: 15 minutes
hunter chicken stew (recipe mostly inspired from here)
prep time: 15 minutes
cooking time: 2 1/2 hours
servings: 6
ingredients:
olive oil
1 onion, chopped
4 cloves of garlic, minced
12 bone in chicken thighs
salt and pepper
1 cup white wine
1 cup chicken stock
1 (28 oz) crushed tomatoes
1 tbls. tomato paste
1 tbls. chopped fresh parsley
2 bay leaves
heat olive oil (2 turns around the pan) in a large dutch oven over medium low heat. add onions and some salt and cook, stirring occasionally, about 5 minutes.. add garlic cook, stirring, until onions are very soft and translucent, 3-5 more minutes.. using a slotted spoon, transfer onions to a bowl and set aside.. salt and pepper chicken.. add another swirl or two of oil in the pan and cook chicken in batches in the dutch oven over medium-high heat, turning once, until browned on both sides.. about 3-5 minutes each side.. transfer chicken to a plate and set aside.. pour wine into pot and cook, stirring and scraping up those lovely brown bits with a wooden spoon.. about a minute.. stir in tomatoes, salt, pepper, broth, and bay leaves.. return the onions to the pot and add chicken and any accumulated juice from the plate.. make sure each piece is partially covered with the liquid. cover the chicken and cook on medium-low heat for 2 hours.. stirring once or twice.. about 15 minutes before you're done stir in the tomato paste and crank the heat up for the last 15 minutes.. (if you want it thicker you can add a flour slurry at this point as well) after about 15 minutes skim or blot any visible fat from the service..season again if necessary with salt and pepper.. sprinkle with parsley and serve.. serve it over cauliflower puree (like i did) or polenta or noodles..
servings: 6
ingredients:
olive oil
1 onion, chopped
4 cloves of garlic, minced
12 bone in chicken thighs
salt and pepper
1 cup white wine
1 cup chicken stock
1 (28 oz) crushed tomatoes
1 tbls. tomato paste
1 tbls. chopped fresh parsley
2 bay leaves
heat olive oil (2 turns around the pan) in a large dutch oven over medium low heat. add onions and some salt and cook, stirring occasionally, about 5 minutes.. add garlic cook, stirring, until onions are very soft and translucent, 3-5 more minutes.. using a slotted spoon, transfer onions to a bowl and set aside.. salt and pepper chicken.. add another swirl or two of oil in the pan and cook chicken in batches in the dutch oven over medium-high heat, turning once, until browned on both sides.. about 3-5 minutes each side.. transfer chicken to a plate and set aside.. pour wine into pot and cook, stirring and scraping up those lovely brown bits with a wooden spoon.. about a minute.. stir in tomatoes, salt, pepper, broth, and bay leaves.. return the onions to the pot and add chicken and any accumulated juice from the plate.. make sure each piece is partially covered with the liquid. cover the chicken and cook on medium-low heat for 2 hours.. stirring once or twice.. about 15 minutes before you're done stir in the tomato paste and crank the heat up for the last 15 minutes.. (if you want it thicker you can add a flour slurry at this point as well) after about 15 minutes skim or blot any visible fat from the service..season again if necessary with salt and pepper.. sprinkle with parsley and serve.. serve it over cauliflower puree (like i did) or polenta or noodles..
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