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Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: Serves 4
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A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.
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RECIPE INGREDIENTS
| 1 tablespoon cooking oil |
| 4 bone-in chicken breasts (about 2 1/4 pounds in all) |
| 1 teaspoon salt |
| 1/2 teaspoon fresh-ground black pepper |
| 1 tablespoon butter |
| 1 onion, chopped |
| 3/4 pound mushrooms, sliced |
| 2 cloves garlic, minced |
| 1 1/2 teaspoons flour |
| 6 tablespoons dry vermouth or dry white wine |
| 2/3 cup canned low-sodium chicken broth or homemade stock |
| 1 cup canned crushed tomatoes, drained |
| 1/4 teaspoon dried thyme |
| 2 tablespoons chopped fresh parsley |
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DIRECTIONS
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
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Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
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Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
12g |
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