Hunterschicken Recipes

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
• While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
• Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

Steps:

• Sauté the chicken in 1 tablespoon of the oil in a large, deep skillet until browned, about 3 minutes per side. Remove and set aside.
• Sauté the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown, 8-10 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vermouth, diced tomatoes, and thyme. Simmer until the sauce thicken, about 10 minutes.
• Chop the chicken and stir it and any juices to the skillet and gently cook through.
• Season with pepper and up to ½ teaspoon of salt.

Steps:

• Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
• Heat oil in a large skillet and brown chicken pieces on both sides.
• Remove from skillet and add onion, garlic and bell pepper to the skillet.
• Saute until the onion is golden, even a little browned.
• Return the chicken to the skillet and add the tomatoes, oregano and red wine.
• Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
• Add mushrooms, salt and pepper to taste.
• Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
• Serve over spaghetti or bucatini.

Steps:

• Wrap each chicken breast with 2 slices of bacon. Place in oven proof dish. Preheat oven to 180c and then put in the oven for 30 minutes.
• While waiting for the chicken to cook mix all the Sauce ingredients into a pan and heat gently for 5 minutes. After the 30 minutes coat the chicken in the sauce and put back in the oven for 5 minutes. Top with the cheese and put back in oven until cheese has melted (cooking times of chicken will vary dependant on size and thickness of bacon, make sure you see the juices running clear or checked it is cooked in the centre before serving).
• Serve with a Salad.