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Chicken of the hunter (Chicken Chasseur) recipe
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Chicken of the hunter (Chicken Chasseur) recipe


There is also a variant of Chicken of the hunter where you can add chopped carrot. Accompanied by very congenially mashed, rice or French fries

1 k.g. olive oil
25 gr. butter
4 chicken thighs
1 onion chopped
2 cloves garlic molten
200 gr. small mushrooms
225 ml red wine
2 k.g. full customer tomato
1 k.g. dried thyme
500 ml chicken broth
Salt, pepper
In Deep (non preferably) frying pan with lid lioste half butter with oil in moderate to possible fire.
Tsigariste the legs on all sides until rodisoun and when ready put them in a dish.
Lioste the remaining butter to the pan, lower the heat and add the onion.
Sotarete for 5 minutes until they soften, add garlic and continue for 1 more minute.
Add the whole mushrooms, continue cooking for 2 more minutes and add wine.
Check and tomatopelte, stir to dissolve and allow the sauce to kochlasei for 5 minutes.
Add the thyme and chicken broth.
Put the legs back to the pan, cover it, lower the heat and let sigovrasoun for 1 hour until soft.
When ready remove them dynamoste enough fire and allow the sauce to boil for 10 minutes until melosei. Behind the chicken to the pan to warm and ready for serving.

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