Feeds:
Posts
Comments

Posts Tagged ‘Hunter-style’

I had looked up this recipe and thought what a nice meal this would be and I asked our friend Michael to join us.  He opted for Sunday morning breakfast out instead but I decided to make the dish anyway.  It looked quite simple and I’m not saying it was at all difficult because it wasn’t and you will see for yourself, however, it took more time than I thought and we ate about 9:00 last night.   That’s not a problem for us New Yorkers who are used to eating later than most.  I hope you will make this dish;  Just give yourself the time it takes to cook!

Chicken Hunter-Style  a/k/a Chicken Cacciatore

Chicken Hunter-Style
a/k/a Chicken Cacciatore

BRAISED HUNTER-STYLE CHICKEN

3 # split chicken breasts, drums and thighs

Searing flour (it’s like Wondra)

2 TBS vegetable oil

8 oz white mushrooms sliced

2 cloves of garlic minced

1 pkg of mirepoix (7oz) – (mirepoix is diced celery, onion and carrot)

1 1/2 cups of kitchen-cut Roma tomatoes with basil (You could probably use any cut up or diced tomatoes with basil)

2 tsp Herbes de Provence

2 cups dry red wine

1 carton chicken broth (32 oz)

Salt and Pepper

1TBS fresh tarragon chopped ( I used dried)

Preheat oven to 350 degrees:  Halve chicken breasts; dust with pan-searing flour.  Heat  oil in large braising pan on MED. Add chicken, brown on all sides, 8-10 minutes.  Transfer chicken to a clean platter.  Discard all but one TBS of pan drippings.

Add mushrooms; cook 2-3 min.  Add garlic and mirepoix; cook 2-3 min, stirring.  Add tomatoes and herbes; cook 3 min.  Add wine, cook 7-10 minutes till liquid is reduced by a one-third.  Add stock; season with salt and pepper.  Return chicken to pan; heat till simmer.

Cover; place on center rack in oven.  Braise one hour.  Carefully remove lid; cook 20 minutes uncovered, till meat is fork tender and sauce is thickened.

Transfer chicken to clean serving platter.  Stir tarragon into the sauce and pour over chicken.

Recipe from Wegman’s MENU magazine Fall 2013

WHAT I LEARNED!   I followed directions and times carefully, however, the sauce did not thicken.  Perhaps if left in the oven for longer than 20 minutes uncovered, it would have.  We had too much sauce and it was not thick.  I think I would use less chicken broth next time and see what happened.  Once I realized how much sauce I had I made some rice to go with the meal and that was a great idea.  Spooning that delicious sauce over the rice was yummy.  I also sauteed some broccoli florets in garlic and olive oil as a  side dish.

Read Full Post »