Hunters Chicken recipe
The Hunter's Chicken, or Chicken Chasseur, is a classic recipe that embodies the rustic and hearty flavors of traditional French cuisine. This dish typically features tender chicken braised in a rich sauce made with tomatoes, mushrooms, onions, and a splash of wine—each ingredient contributing to a symphony of depth and warmth. The name itself, "chasseur," meaning "hunter" in French, suggests its origins as a meal that would be prepared with game and foraged ingredients from the woods.The beauty of Hunter's Chicken lies in its robust simplicity; it's a comforting meal that brings to mind the image of a welcoming kitchen, the air filled with the aroma of herbs and simmering sauce. It's a dish that speaks to the soul, often enjoyed with a side of potatoes or crusty bread to soak up the flavorful sauce. The recipe is a celebration of time-honored cooking techniques, where the slow cooking process allows the flavors to meld together beautifully, creating a sense of home and tradition with every bite.In essence, Hunter's Chicken is more than just a recipe—it's a culinary narrative that honors the connection between the land, its bounty, and the timeless art of cooking. It's a dish that has stood the test of time, remaining beloved for its satisfying taste and the comfort it provides, much like a cherished memory of meals shared with loved ones around a family table.
Equipment
- 1 frying pan
Ingredients
- 40-50 ml of oil
- 4-5 medium field mushrooms ~ 150 g
- and a “pinch” 5 finger of dried porcini mushrooms. When available
- 1 onion
- 1 head garlic cloves +2
- a small bunch of parsley; D
- 200 ml white wine
- 1 can tomatoes ~ 800 grams. +2 Tablespoons tomato paste
- 1 tsp sugar
- a horseshoe sausage grilling but not quite fresh
- pepper salt.
Instructions
- * Legs are cut in two parts (or chicken cut into pieces, but the backbone is spent on soup).
- * Wash, dry thoroughly with a soft cloth or kitchen paper, sprinkle with salt and pepper, who rubbed his hands in the meat. Leave to “maturing” 20-30 minutes.
- * Fry them in fat on both sides until browned – first with the skin side down, then the other side. Caramelized meat penetrates into it and strengthens its aroma. This procedure is good to be done at once in a large, wide pan, but otherwise the one – fry into two parts.
- * Remove to a plate (or tray or ceramic container of Crock-pot unit.)
- * In the same oil in the pan sauté chopped onion and garlic, then 3-4 min. Add the mushrooms, mushrooms and parsley, chopped. Fry for a minute. So put one by one fragrance products they build on during the cooking around the stove receives a magical scent of fragrances .
- * Add: tomato paste, wine and canned tomatoes – must pass through a sieve or strainer to be able to separate the seeds that are not particularly pleasant to eat.
- * All boil for 15-20 min., While the quantity remains half.
- * Dried porcini mushrooms are broken up (unless they are completely broken) and soaked for 10 min. In a little warm water; subtract and add to the sauce along with their strained liquid (not to remain one grain of sand in it)
- * Add salt to taste, if tomatoes have not added salt and sugar spoon.
- * Prepared sauce is poured on the meat, place and sausage, cut into pieces. And here in the sauce are added each 2 cloves garlic – chopped or pressed. It is very important that the sauce to not be above the level of the meat, so as not to obtain as boiled. It is best to 2/3 of its height.