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CHICKEN - BRAISE - Hunters Chicken
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The Chew Martina McBride HUNTER'S CHICKEN 2 Farm-Raised Chickens (4-5 pounds, cut into pieces) | |
Kosher Salt | |
Freshly Ground Black Pepper | |
3 Cloves | Garlic |
7-8 | Fresh Sage Leaves |
1/2 Bottle | Dry White Wine,, (plus 3/4 cup) |
Flour for Dusting | |
1/2 cup | Extra-Virgin Olive Oil |
1/4 teaspoon | Crushed Red pepper Flakes |
2 (14 1/2) ounce cans Diced Tomatoes (preferable San Marzano, drained) | |
1 cup | Kalamata or Taggiasca Olives, (whole, pitted) |
2 cups | Baby Portobello Mushrooms,, (sliced) |
2 cups | Chicken Stock |
Rinse the Chicken and pat it dry, then season liberally with Salt and Pepper. Place the pieces in a large bowl. Smash and peel the Garlic and add it to the bowl with the Sage Leaves and the half bottle of Wine, turning the pieces to coat. Marinate in the refrigerator, turning the pieces occasionally, at least 4 hours but preferably overnight.
Preheat the oven to 350°F. Drain the Chicken, discarding the marinade. Dust the Chicken pieces lightly with the Flour. Heat a Dutch oven or 16x13-inch roasting pan over medium-high heat for 1 minute then add Oil. When the Oil shimmers, add the red Pepper Flakes and stir about 1 minute.
Working in batches, brown 3 to 4 pieces of Chicken at a time, skin side down for 5 minutes per side until the skin is golden brown and set aside.
Add the remaining 3/4 cup Wine to the pan, stirring to loosen any browned bits and boil for 5 minutes or until reduced by half. Stir in the Tomatoes, Olives, Mushrooms, and Chicken Stock to blend. Return the Chicken to the pan and spoon the Tomato mixture over the Chicken. Cover the roasting pan tightly with aluminum foil, or if using a Dutch oven, cover with the lid.
Bake for 45 minutes then uncover and cook for an additional 20 minutes, or until the juices run clear when the Chicken is pierced between the leg and the thigh with the tip of the knife. Serve pan juices over Classic Mashed Potatoes and a side of Peperonata.
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