Return to medium low heat and, stirring constantly, cook the sauce to thicken, about 1 minute. Make a slurry with the arrowroot and water and add to the pan. Once the chicken is cooked through, serve it with salad and slaw, corn on the cob and even some chips as a treat.
![chicken hunter recipe chicken hunter recipe](https://thebrookcook.files.wordpress.com/2015/05/img_35871.jpg)
Using tongs, remove chicken from the pan and set aside in the same bowl used earlier.Īdd the sherry vinegar to the pan. After 20 minutes get the chicken out of the oven and cover with the BBQ sauce and grated cheese and place back in the oven for 5 more minutes. Increase the oven temperature to 400☏ for 10 minutes, or until the chicken is brown and crispy. Remove the pan from the oven and place on the stove. Place the pan in the oven and cook, uncovered, 30 minutes. (If the chicken is not golden brown, cook for an additional 10 minutes.)
![chicken hunter recipe chicken hunter recipe](https://www.krumpli.co.uk/wp-content/uploads/2020/12/Hunters-Chicken-3-720x720.jpg)
Place them all around the pan with the chicken and mushrooms. In a medium sized bowl, drizzle the onions with a little bit of olive oil, tossing to coat. Place the chicken (and any accumulated juices) on top of the mushrooms and shallots. Add the remaining ½ cup chicken stock around the edge of the pan (make sure the liquid is not higher than the layer of mushrooms). 'Serve with charred bread, rubbed with a cut clove of garlic and dressed with EVOO and flaky salt.' Rach. Using a wooden spoon, continue scraping the bottom to deglaze. Rachaels chicken cacciatore (Italian for 'hunter'), rich with tomatoes, mushrooms + red wine, is the perfect fall and winter one-pan dinner. Add the shallots and cook until translucent and golden brown, about 3 minutes. Measure 1 Tbsp of the set-aside reserved fat and add to the pan. Add half of the chicken to the casserole and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. In the same pan, add the mushrooms and stir well to coat. Add 2 Tbsp of chicken stock to the pan to deglaze, using a wooden spoon to scrape the bits off the bottom of the pan. Cover the pan and cook 2 minutes. Remove the cover, add the remaining ½ tsp salt, and cook uncovered for an additional 4 minutes. Season the chicken with salt and pepper and dust with flour. Measure 3 Tbsp of the reserved fat and add back to the pan.
![chicken hunter recipe chicken hunter recipe](https://i.pinimg.com/736x/d2/a3/ff/d2a3fff6cbf95939f85b3ebc4cdada39.jpg)
Reserving the fat and drippings from the pan, remove the chicken thighs and set aside in a medium sized bowl.
#Chicken hunter recipe skin#
In the same pan, add 1 Tbsp olive oil to the bacon fat. Add the chicken thighs, skin down, and sear until golden brown and crispy, about 4 ½ to 5 minutes. Using tongs, turn thighs over and cook until golden brown, about 3 ½ to 4 minutes. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon from the pan, leaving about 3 Tbsp bacon fat. In a large, oven safe sauté pan or skillet, over medium high heat, heat 2 Tbsp olive oil. Sprinkle 2 tsp of salt and ¾ tsp black pepper evenly over the chicken.