Hunter's Chicken
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 425, total fat 21 G., saturated fats 10 G., proteins 50 G., carbohydrates 6 G., fiber 7 G., cholesterol 190 mg, sodium 447 mg, sugar 3 G.
Calories 425, total fat 21 G., saturated fats 10 G., proteins 50 G., carbohydrates 6 G., fiber 7 G., cholesterol 190 mg, sodium 447 mg, sugar 3 G.
For this French recipe, Bobby Flay uses only the chicken breast and legs. To ensure they cook faster and look elegant when served, he slightly exposes the bone on each thigh and leg. It's served with one piece of dark meat and one piece of white meat per serving. Everything is drizzled with a rich, mushroom-infused hunter's sauce and topped with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken (1.8 kg), thighs, legs and breast
- Melted butter
- 140 g brown mushrooms, thinly sliced
- 1 large shallot, finely diced
- 60 ml of cognac
- 60 ml dry white wine
- 1.5 cups rich chicken broth
- 1/4 cup tomatoes, peeled, seeded and diced
- 30 g chilled butter
- 1 teaspoon finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chervil or parsley leaves
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Recipes with similar ingredients: chicken, champignon mushrooms, shallots, white wine, cognac, tomatoes, chervil, tarragon
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Season the chicken pieces with salt and pepper on both sides. Heat a few tablespoons of ghee in a Dutch oven over high heat. Place the chicken skin-side down and fry until golden brown. Flip the chicken over and brown the other side. Place the chicken on a baking sheet and bake in the oven until cooked through, about 12–15 minutes.
- Drain almost all the fat from the pan, reserving 2 tablespoons. Add the mushrooms, season with salt and pepper, and fry until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat, add the cognac, and cook until it evaporates.
- Add the wine and cook until it has completely evaporated. Add the stock and tomatoes and bring to a boil. Cook until the sauce is thick enough to coat the back of a spoon, then whisk in the butter. Once the butter is added, do not thin the sauce, otherwise it will separate. Season with salt and pepper, and add the tarragon and chervil.
- Remove the chicken from the oven and let it rest for 5 minutes. Remove the breast meat from the bone. Cut each breast diagonally into 2 equal pieces. Cut the legs in half at the joints and diagonally, removing the thigh bones.
- Serve 1 leg and 1 breast. Only one piece should have a bone. Serve on hot plates, drizzled with sauce.
Categories:
recipe / Calorie content of prepared meals / Oven / Dinner / Main courses / Bird / Sauces / Gravies / Bobby Flay
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