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Preparation
20 min
Cooking
1 h 30 min
Servings4
If you love chicken cacciatore, you’ll definitely fall for its saucy French cousin. Known as poulet chasseur, hunter’s chicken is a rich, robust stew that will keep you warm all winter long.
Featured in RICARDO Magazine WINTER 2019
Nut-free
Lactose-free
Egg-free
Categories
Ingredients
beef broth<\/a>","uri":"","substitutes":[],"isInFlyer":true},{"id":1272118,"title":"dried bolete mushrooms","description":"1\/2 oz \t(14 g) dried bolete mushrooms","uri":"","substitutes":[],"isInFlyer":false},{"id":1272119,"title":"chicken legs","description":"4\twhole chicken legs","uri":"","substitutes":[],"isInFlyer":false},{"id":1272120,"title":"olive oil","description":"1 tbsp \t(15 ml) olive oil","uri":"","substitutes":[],"isInFlyer":false},{"id":1272121,"title":"white mushrooms","description":"1\/2 lb \t(225 g) white mushrooms, quartered ","uri":"","substitutes":[],"isInFlyer":false},{"id":1272122,"title":"oyster mushrooms","description":"1\/2 lb \t(225 g) oyster mushrooms, thinly sliced","uri":"","substitutes":[],"isInFlyer":false},{"id":1272123,"title":"butter","description":"2 tbsp \tbutter","uri":"","substitutes":[],"isInFlyer":false},{"id":1272124,"title":"onion","description":"1\tonion, chopped","uri":"","substitutes":[],"isInFlyer":false},{"id":1272125,"title":"garlic cloves","description":"2\tgarlic cloves, chopped","uri":"","substitutes":[],"isInFlyer":true},{"id":1272126,"title":"unbleached all-purpose flour","description":"2 tbsp \tunbleached all-purpose flour ","uri":"","substitutes":[],"isInFlyer":false},{"id":1272127,"title":"dry white wine","description":"1\/2 cup \t(125 ml) dry white wine","uri":"","substitutes":[],"isInFlyer":false},{"id":1272128,"title":"tomato","description":"1\tsmall tomato, seeded and diced ","uri":"","substitutes":[],"isInFlyer":true},{"id":1272129,"title":"fresh tarragon","description":"1 tsp \ttarragon, finely chopped ","uri":"","substitutes":[],"isInFlyer":false}],"description":""}],"preparationGroups":[{"id":163250,"groupOrder":1,"preparations":[{"id":628771,"description":"In a small pot, bring the broth to a boil. Remove from the heat. Add the dried mushrooms and let sit for 15\u00a0minutes to rehydrate. Drain and reserve the broth and mushrooms separately.\n","preparationOrder":1},{"id":628772,"description":"Meanwhile, remove the skin from the chicken. With a knife, separate the thighs from the drumsticks.\n","preparationOrder":2},{"id":628773,"description":"In a large Dutch oven over medium-high heat, brown the chicken in the oil on both sides. Season with salt and pepper. Set aside in a bowl. Deglaze the Dutch oven with 1\/4\u00a0cup (60\u00a0ml) of the reserved broth, scraping the bottom of the pot with a wooden spoon. Pour over the chicken.\n","preparationOrder":3},{"id":628774,"description":"In the same Dutch oven over medium-high heat, brown the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic. Cook for 2\u00a0minutes. Sprinkle with the flour and toss to coat well. Deglaze with the wine and let reduce by half, stirring with a whisk. Add the remaining broth, the tomato and chicken. Bring to a boil. Let simmer over low heat, covered, for 1 hour.\n","preparationOrder":4},{"id":628775,"description":"Remove the lid and let the sauce reduce for 5\u00a0minutes or until it coats the back of a spoon. Adjust the seasoning. Add the tarragon and serve with buttered noodles, if desired.","preparationOrder":5}],"description":""}]}">
