Hunter’s Chicken

Hunter’s Chicken is also known as Chicken Chasseur.

This dish is a French classic that combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter’s chicken, dates back to a time when game birds and mushrooms from the woods were a natural autumn combination.

This recipe has been lightened to reduce the amount of fat. While the recipe calls for chicken breasts, a cut up chicken may be used. You may need to double the amounts of other ingredients if using a whole chicken.

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 10 minutes. Remove. Pour off all but 1 tablespoon fat from the pan.

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.

Add the flour and cook, stirring, for 30 seconds. Stir in the wine 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 to 20 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Serve with rice, noodles, pasta, or mashed potatoes, crisp green salad, and French bread for a hungry group.

Eleisia
http://www.NotJustVanilla.com

• Blueberry Blintzes
• Irish Cream Glazed Bundt Cake
• Noodles Romanoff
• Cherry Walnut Scones
• Broccoli and Chicken Noodle Soup