I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Thursday, January 8, 2009

Hunter's Chicken w/ Fresh Herbs and Mushrooms

Whenever I see mushrooms on sale, I buy them and whenever I have mushrooms in the house, I try to make this chicken for Danny. It is definitely one of our favorite dishes of all time, especially when served over egg noodles - yummy ;) The recipe comes from Mother & Daughter Jewish Cooking. I am a little behind - I made this two weeks ago for Shabbat dinner.
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Coating:
3 tbsp flour
1 tsp salt
10 grinds black pepper
1 tsp paprika
For the Chicken:
1/4 c olive oil (totally omit - use spray)
1 large chicken - 6-8lbs, cut up, skinned
2 cloves garlic, minced
4 shallots, minced (never have these, always use onions)
2 tbsp brandy (optional) (never used this)
8 ounces very small mushrooms (or large ones, cut up into fourths)
2 c ripe tomatoes, diced, or 1 c canned tomatoes with juice
2 tsp fresh thyme, stripped (I use dried)
2 tsp fresh rosemary (I use dried)
1 c white wine (I use cooking wine)
2 c strong chicken stock (water and boullion)
2 tsp dark brown sugar
1 tsp paprika
1 tsp salt
Put the coating ingredients in a ziplock bag and add chicken, toss to coat. Heat oil in large skillet and brown chicken until golden brown on all sides, about 4 minutes. If needed, do in two batches. Remove chicken and drain on paper towels.
Pour off most of the fat and sautee shallots and garlic until soft. Add the rest of the ingredients and bring to a boil - simmer for 5 minutes. Add the chicken back in and simmer, covered, for 25 minutes or until the chicken is done.
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