A French classic that never seems to go out of style, Italy has its own version too called chicken cacciatore. This dish fuses mushrooms and chicken in a rich brown stock (a parent of espagnol-based 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. Definitely a family dish to enjoy next to the fire place along with mashed potatoes or rice…🔥
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Hunter’s Chicken / Poulet Chasseur Recipe
Serves 6 to 8.
Brown Stock
Chicken parts: 2x backs, 2x wings, 2x necks and knobs from the legs
1/2 Tbsp (7.5ml) grape seed oil and a couple of pinches of salt.
Mirepoix
2 carrots, peeled and chopped
1 leek, cleaned and chopped
1 onion, peeled and chopped
1 celery stalk, cleaned and chopped
4 garlic cloves, skin on and crushed
Mushroom trimmings (feet).
3 tablespoons tomato paste
Aromatics such as 2 bay leaves, 2 thyme sprigs and pareley stems, 1 tsp black peppercorns,
1.75 qts (1.75L) veal stock or 50/50 (stock + demi-glace/watch video), or beef stock with 2 beef bouillon cubes.
Heat up veal stock and let simmer. In a hot pot or dutch oven, sear chicken part on both sides to brown stage with the oil and salt. Transfer into a bowl. Remove some of the fat left in the pot if too greasy. Cook mirepoix (veggies only) for 15 minutes on high heat, stirring every so often (roast them well). Add tomato paste, stir well and cook for an additional 5 min. Add seared chicken parts, the hot veal stock and aromatics. Bring to boil, cover and cook on low heat for an hour. Remove and discard solids and sieve in a saucepan. Put brown stock back on stove, skim off impurities and fat as it continue to simmer and reduce to 1.25 qt (1.25L).
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