Best Chicken Duck Hunter Stew Recipes

CHICKEN CHASSEUR OR HUNTER'S CHICKEN

Chicken Chasseur or Hunter's Chicken image

Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes. It contains simple ingredients like bone-in chicken, mushrooms, tomatoes, wine, and herbs. It's very easy to make and looks as amazing as it tastes. Serve it to your guests or family, tell them that it's Chicken Chasseur and you'll impress everybody. But once they've actually sunken their teeth into it, I guarantee they'll be speechless (that happened in my house).

Provided by Edyta

Number Of Ingredients 11

Ingredients

8 Chicken Thighs (Bone-In, Skin on)
2 tbsp Clarified Butter or Light Cooking Oil
8 oz Mushrooms (White Button or Baby Bella, sliced)
2 Shallots (Medium, chopped)
1/4 cup Cognac (Optional)
1/2 cup White Wine (Dry)
1/2 cup Chopped Tomatoes (Or 2 tbsp Tomato Paste)
2 cups Chicken Stock (Or combination of chicken and beef stock in 2:1 ratio)
2 tbsp Wondra Flour (Or All-Purpose Flour - optional if the sauce is not thick enough)
1 tbsp Fresh Tarragon (Chopped)
1 tbsp Fresh Parsley (Chopped)

Steps:

Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

Nutrition Facts : Calories 431 kcal, Carbohydrate 18 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 424 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

CHICKEN HUNTER'S STEW RECIPE - (4.4/5)

Chicken Hunter's Stew Recipe - (4.4/5) image

Provided by á-44409

Number Of Ingredients 13

Ingredients

2 Tbls extra virgin olive oil
1 1/2 pounds chicken thighs (I use boneless/skinless)
1 onion, sliced
2 cloves garlic, chopped
1/2 cup white wine, (or water or broth)
1 pound potatoes, peeled and cubed
1/2 pound brown mushrooms
1 can (14 oz) diced tomatoes
1 green pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
4 pepperoncini chiles (Italian frying chiles), seeded and cut into strips (my friend used 2 poblanos/I use 2 cans roasted chiles)
1 fresh rosemary sprig
salt & pepper to taste

Steps:

In large pot, over medium heat, cook thighs in oil until golden brown, about 8 minutes. Add onions and garlic, and cook, stirring until softened, about 4 minutes. Pour in the white wine and cook until it has nearly all evaporated, about 8 minutes. Add the potatoes, mushrooms, tomatoes, peppers and rosemary sprig, season with salt and pepper. Cover and cook about 30 minutes. Uncover and continue cooking until potatoes are tender and cook off some of the liquid, to desired consistency, about another 20 minutes.