Tag Archives: chicken

hunter's chicken

Hunter’s Chicken

This is one of those childhood dishes that I remember eating my whole life, and is one of my favorites. I don’t know why it took me so long to get it on the blog! It’s one I pull out for company because it seems impressive while being really simple, so I’m not stressed out for my guests.

It starts out with 1 pound of chicken. I prefer to use thighs because they fall apart really nicely in the sauce, but you could use whatever chicken parts you want. I believe this dish originally called for a whole, cut-up chicken. You can make it that way too, but then the chicken parts stay whole instead of breaking up into the sauce. Still perfectly good, just a different variation!

So, take your chicken thighs, or whatever you’re using, and dredge them in tapioca flour or arrowroot flour.

hunter's chicken hunter's chicken

Then place the chicken in the bottom of a very hot pot coated with some oil. (coconut oil, palm shortening, lard, ghee, or olive oil.)

hunter's chicken

Sautee for a few minutes until browned and crispy, and then flip them over.

hunter's chicken

Add in some chopped onions and minced garlic.

hunter's chicken

And then add in 3/4 cup of white wine, 1 cup of chicken stock, 1 small can of tomato paste, and the spices: bay leaf, basil, marjoram, and salt and pepper. Stir it all together!

hunter's chicken

Simmer for 45 minutes, then add sliced mushrooms and continue to cook for another half hour. (If your family rebels at the suggestion of mushrooms, as mine does, you can leave them out. But they’re delicious!) At the end, if you’re using boneless chicken thighs you should take your spoon and break them apart.

hunter's chicken

Serve over pasta. We usually use a brown rice and quinoa spiral pasta from Trader Joes which is really good!

hunter's chicken

And that’s it. This is one of those good simple recipes to have in your everyday-recipe-that’s-good-enough-for-company arsenal!!

Hunter's Chicken
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
I use boneless thighs in this recipe, since they break up nicely in the sauce. However, you could use whatever chicken parts you wish, even whole, bone-in parts. The recipe will be slightly different in texture depending on what you choose, but will taste the same!
Ingredients
  • 1 lb chicken parts (I prefer boneless thighs)
  • tapioca or arrowroot flour (enough to dredge the chicken in)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup white wine
  • 1 cup chicken stock
  • small can tomato paste
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 bay leaf
  • ½ tsp marjoram
  • 1 tsp basil
  • ½ cup sliced mushrooms
  • oil for cooking
Instructions
  1. Dredge the chicken parts in arrowroot or tapioca flour until completely covered.
  2. Put enough oil to cover the bottom of a wide pot or dutch oven, and heat over medium-high until very hot. Place the chicken parts in the pot and sautee for a few minutes, then flip to the other side.
  3. Add in the onions, garlic, wine, chicken stock, tomato paste, and spices and stir.
  4. Turn heat down and simmer for 45 minutes.
  5. After 45 minutes, add in the mushrooms and cook for another ½ hour.
  6. Serve over pasta.

 

pan-caramelized chicken breasts

Simple Pan-Caramelized Chicken Breasts

I want to share something with you that’s so simple it’s hardly even a recipe – more like a method. But it’s one of my go-to foods in my arsenal of keeping me away from simple carbs because it’s quick, easy, and delicious both hot and cold!

All it is is chicken breasts, sauteed in a cast iron pan until caramelized and crisp and flavorful. Here’s the best thing about this chicken: since it’s delicious cold, this is perfect for food on the go. If I’m going to be somewhere that I need to pack lunch, or on a trip and want to take easy protein along, I’ll cook up three or four chicken breasts this way, cut them into bite sized pieces, and store in a container. All I have to do is pop a few in my mouth whenever I feel peckish and they’re so good – so completely flavorful and satisfying. So if you’re stuck for what to do about lunch on the go without being able to eat sandwiches anymore, this is your answer!

A note about cookware: For this to really work, a cast iron skillet is really necessary. There’s no way you’ll ever get that beautiful brown, caramelized goodness from a nonstick pan. If you don’t have a cast iron skillet you can always do this anyway in whatever pan you have and it’ll taste fine – but it won’t come close to the fantastic goodness that a cast iron skillet will give it! (consider this your motivation to go get one. A 12 inch Lodge pan at Target is only like $20, so what are you waiting for?)

Continue reading

Moroccan Braised Chicken

Moroccan Braised Chicken

I don’t quite know what’s gotten into me, but I seem to be on a rather exotic food kick lately. I blame the never-ending winter. I live in Pennsylvania, and it’s been one storm after another, and it’s February, and there are fifteen inches of snow in my back yard that my kids can actually walk on. (My daughter is now almost as tall as the clothesline).

snow

See? Yeah, at first that’s all exciting to have that much snow, but by now I’m all, “Meh. Where’s spring?”

So, maybe I’m suffering from some sort of cabin fever that manifests itself in culinary adventursomeness (yes, that’s totally a word. Because I say so). Maybe my taste buds are just bored. I don’t know, but I’ve been all in my spice cabinet lately, using things that have been hanging around for years unused. I’ve already made that Chicken Tikka Masala three times (THREE TIMES!). And now I moved on to this Moroccan Chicken. Who knows what it’s going to be next?

The really great thing about this new spice kick I’m on though is that I’m using all those spices that you always hear about being so good for you. There’s so many great health benefits to these Eastern spices, and they’re anti-inflammatory to boot. (Knowing that helps me feel all virtuous about cooking lately, too.)

So, this chicken. It reminds me a lot of the Braised Lamb Shanks that I posted before – just without all the fuss of having to get rid of the icky sheep fat. And with slightly different spices. But the process is the same.

Continue reading

Chicken Tikki Masala

Chicken Tikka Masala with Cilantro Chutney

I made this for dinner four days ago and have not been able to stop thinking about it since. I’ve been fantasizing about it, remembering the flavors and wondering how soon is too soon to make it again. (Tomorrow? Do I have to wait a few weeks or can I get away with tomorrow?) Just now I discovered about 10 bites worth of leftovers in the fridge and I almost wet myself with joy. It’s 8:00pm but I didn’t care: I heated it up and scarfed it down. I just might have a Masala problem.

But it’s for a good reason! I cannot even begin to describe to you all how insanely delicious this is. The creamy-spicy sauce, the tumeric-flavored rice, the tender broiled chicken…. Oh, my goodness. Beyond delicious.

What really takes it over the top, though? The cilantro chutney that goes along with it. Oh, people. It’s cool and fresh and absolute perfection when combined with the spiciness of the masala sauce.

There is no way words can do any justice to this meal. You simply just have to take my word for it. AND GO MAKE IT. It is seriously that good. I know I say that a lot, but, folks, this time I really, really mean it.

Continue reading