HUNTER STYLE CHICKEN RECIPE RECIPES

HUNTER STYLE CHICKEN RECIPE | ALLRECIPES

Hunter Style Chicken Recipe | Allrecipes image

Italian cooks call it Pollo Alla Cacciatora - a variation on Chicken Cacciatore, with bacon for a twist, and lots of flavor! Serve with pasta or roast potatoes if desired.

Provided by dbarrett

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 (3 pound) whole chicken, cut into pieces
6 slices bacon, diced
2 onions, chopped
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon salt
freshly ground black pepper
1 cup white wine
1 pound tomatoes, diced

Steps:

Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.
Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.

Nutrition Facts : Calories 1141.8 calories, CarbohydrateContent 12.1 g, CholesterolContent 283.9 mg, FatContent 84 g, FiberContent 2.5 g, ProteinContent 70.4 g, SaturatedFatContent 22.9 g, SodiumContent 1182.3 mg, SugarContent 6.2 g

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) RECIPE | BOBBY ...

Chicken Chasseur (Hunter-style Chicken) Recipe | Bobby ... image

Provided by Bobby Flay

Categories main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter
5 ounces cremini mushrooms, emincer (thinly sliced)
1 large shallot, ciseler (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato)
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Steps:

Preheat oven to 375 degrees F.
Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

Nutrition Facts : Calories 425 calorie, FatContent 21 grams, SaturatedFatContent 10 grams, CholesterolContent 190 milligrams, SodiumContent 447 milligrams, CarbohydrateContent 6 grams, ProteinContent 50 grams, SugarContent 3 grams

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