Best Hunters Chicken Recipes

HUNTERS CHICKEN CHASSEUR

Steps:

• Put oven rack in middle postion; heat oven to 400*F. Sprinkle chicken evenly with salt and pepper. Heat oil in a 12" skillet over medium high heat until almost smoking. Add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. Using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. Place browned chicken side up on baking sheet and set aside.
• Pour off all but 2 tbls. fat from pan. Add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. Reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
• Remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (If using brandy or cognac, wave a lit long match over skillet until brandy ignites.Return pan to medium high heat and shake skillet until flames subside). Add wine; and using a wooden spoon, scrape brown bits from the pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.
• Add broth and tomatoes and simmer over medium high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.
• While the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. Transfer chicken pieces to serving platter and tent with foil.
• When the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. Add the parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately. Enjoy!

HUNTERS CHICKEN STEW

Steps:

• Method: Season the chicken pieces with salt and freshly ground black pepper and put them in a bowl. Add the bay leaves, rosemary sprigs and crushed clove of garlic and cover with wine. Leave to marinate for at least an hour, but preferably overnight in the fridge. Preheat your oven to 180 degrees C. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake of any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with the reserved marinade. Bring to the boil, cover with a lid and bake in the preheated oven for 90 minutes. Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannelloni beans, and plenty of Chianti. Rhona served this over baby potatoes and wilted spinach.

HUNTERS CHICKEN!

Steps:

• Pre-heat the oven the 200 degrees celsius.chop the onion into small thin chunks
• Peel the carrots and wash the runner beans. Also peel and chop the potatos.
• Put the carrots and runner beans into a pot of boiling water, also put the potatoes in another pot of boiling water.Keep them on a medium heat for 10 minutes.
• Whilst the vegetables cook put the rashers of bacon on top of the chicken (two rashers per chicken breast).
• Put the chicken in the oven for 16 minutes until golden.
• Once the vegetables are soft, but not mushy, drain them and put the runner beans and carrots on the side of your plate.
• drain the water from the potatoes and put them back into the pot. Pour in 100ml of milk and two tablespoons of the philedelphia.Mash them to create a creamy mashed potato.
• Fry the onions slightly till brown. put then in to the mash and mix until evenly distributed.
• Take out your chicken and put it on the plate. Squirt on some sticky BBQ sauce and sprinkle with some parmeasian.
• Put the mash onto the plate, and enjoy.