Yield: 4 servings
|4 \N||Chicken Maryland pieces; skinned|
|2 tablespoons||Olive oil|
|4 tablespoons||Chopped onion; (preferably shallot)|
|150 grams||Chopped mushrooms; (preferably wild)|
|500 millilitres||Veal or chicken stock|
|300 millilitres||White wine; (preferably|
|\N \N||; Chardonnay)|
|2 \N||Bay leaves|
|1 \N||Sprigs or two thyme|
|1 \N||Sprigs or two parsley|
|2 teaspoons||Tomato paste|
Brown chicken pieces over high heat in 1 Tbsp oil.
Flame the chicken with the brandy, warming it first.
Once the flame has died down, remove the chicken pieces and put in the onion and cook for 5 minutes. Remove.
Put remaining oil in pan and add mushrooms. Cook for 2 minutes. Toss them around, and if they get too dry don't add more oil, instead just add a little stock, carefully, making sure the mushrooms don't start stewing.
Into the pan put stock, wine, and herbs tied together with butcher's string.
Add tomato paste and reduce liquid to about half the original volume. (It should have a syrupy consistency).
When it does, put in the chicken, onions and mushrooms. Cover, reduce the heat and cook very, very, very, slowly for about an hour.
Serve Hunter Chicken with plain noodles and a dark green vegetable.
Leftover potential: Keeps well for 2 or 3 days.
Converted by MC_Buster.
Per serving: 143 Calories (kcal); 7g Total Fat; (76% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.