French Hunter's Chicken
Delicious chicken cooked in a rich onion and mushroom sauce infused with white wine and herbs.
Ingredients
- 4 chicken thighs
- 130 g button mushrooms
- 200 g mushrooms of choice or wild mushrooms of your choice
- 1 or 2 carrots
- 2 onions medium size
- 6 cloves garlic
- 50 g unsalted butter
- 100 ml dry white wine
- 100 ml cognac or brandy, whiskey
- 3 tbsp parsley
- 2 tsp thyme
- 1 tsp tarragon
- 1 tbsp tomato paste - concentrate
- 500 ml chicken broth
- flour for dusting, amount as needed
- sunflower oil for frying
- salt, black pepper to taste
Instructions
- Cut the chicken into pieces (separate drumsticks, thighs, and breasts.). Season with salt and pepper, and dust with flour. Leave the skin on.
- Heat oil in a pan until hot, then sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pan, fry sliced onions in butter for 5 minutes until golden. Add chopped garlic and mushrooms, and cook for 3-5 minutes until the mushrooms soften and the liquid evaporates.
- Pour white wine and cognac. Simmer for 5 minutes to reduce the alcohol.
- Stir in tomato purée, chicken broth, extra mushrooms, carrots, and herbs. Simmer for another 5 minutes.
- Preheat the oven to 200°C. Place the browned chicken pieces in an ovenproof dish and pour the sauce over. Cover with aluminium foil. Bake for 45 minutes, removing the foil for the last 10 minutes to let the skin turn golden.
- Let the dish rest for 20 minutes before serving.
Notes
The total calories for this dish come to approximately 1,380, though the exact amount may vary depending on the specific ingredients and products used. This recipe serves two people as a large main course (two chicken thighs per person). Each serving contains around 690 calories.