Hunter-Style Chicken With Wild Mushrooms Recipe
The hunter style chicken with wild mushrooms is a rich and spicy chicken preparation with mushrooms. Cooked with a sauce or gravy of tomato juice with tomatoes and chicken stock, with onions and garlic, the chicken with mushrooms is flavored with oregano, basil and parsley for a mellow touch.
Ingredients
1 1/2-oz/15 g package dried 1 wild mushrooms
1 cup warm water 250 mL
1 3-lb/1.5 kg chicken, cut in pieces, 1 skin removed
pinch salt pinch
pinch pepper pinch
1 tbsp olive oil 15 mL
2 large onions, thickly sliced 2
4 cloves garlic, finely chopped 4
pinch hot red pepper flakes pinch
1/2 lb fresh wild mushrooms, trimmed 250 g and quartered
1/2 cup dry white wine or chicken stock 125 mL
1 28-oz/796 mL tin plum tomatoes with juices, chopped 1
1 tbsp chopped fresh oregano, 15 mL or 1/2 tsp/2 mL dried
2 tbsp shredded fresh basil or chopped parsley 25 mL
2 tbsp chopped fresh parsley 25 mL
Directions
Soak dried mushrooms in warm water for 20 minutes.
Strain liquid through sieve lined with paper towel and reserve liquid.
Rinse mushrooms and chop.
Reserve.
Pat chicken dry and season with salt and pepper.
Heat olive oil in large, deep non-stick skillet.
Brown chicken pieces lightly.
Remove from pan and reserve.
Return pan to heat.
Add onions, garlic and hot pepper flakes.
Cook gently for about 5 minutes, or until onions are wilted.
If they begin to burn, add a few tablespoons of water or stock.
Add fresh mushrooms to pan and cook for 5 minutes longer.
Add wine, reserved mushroom liquid and dried mushrooms.
Cook until liquid has reduced to a few tablespoons.
Add chicken and combine well.
Add tomatoes.
Cover and simmer gently for 30 minutes.
If sauce is too runny, remove chicken and mushrooms and cook sauce, uncovered, until thicker.
Add oregano, basil and parsley to sauce.
Taste and adjust seasonings if necessary.
Pour sauce over chicken to serve.
Strain liquid through sieve lined with paper towel and reserve liquid.
Rinse mushrooms and chop.
Reserve.
Pat chicken dry and season with salt and pepper.
Heat olive oil in large, deep non-stick skillet.
Brown chicken pieces lightly.
Remove from pan and reserve.
Return pan to heat.
Add onions, garlic and hot pepper flakes.
Cook gently for about 5 minutes, or until onions are wilted.
If they begin to burn, add a few tablespoons of water or stock.
Add fresh mushrooms to pan and cook for 5 minutes longer.
Add wine, reserved mushroom liquid and dried mushrooms.
Cook until liquid has reduced to a few tablespoons.
Add chicken and combine well.
Add tomatoes.
Cover and simmer gently for 30 minutes.
If sauce is too runny, remove chicken and mushrooms and cook sauce, uncovered, until thicker.
Add oregano, basil and parsley to sauce.
Taste and adjust seasonings if necessary.
Pour sauce over chicken to serve.
