Hunter'S Chicken

Name: Hunter'S Chicken
Ingredients: 6 chicken breast halves, bone-in; 2 tablespoons vegetable oil; 1 tablespoon butter; 2 shallots or 1 small onion, finely chopped; 1/2 lb fresh mushrooms, quartered; 2 garlic cloves, crushed; 2 fresh tomatoes, peeled, seeded and chopped; 1/2 teaspoon dried tarragon; 1/2 teaspoon dried thyme leaves or 1/2 teaspoon oregano leaves; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/2 cup dry white wine; 1/2 cup beef broth; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water

15 ingredients

5 steps

Ingredients

6 chicken breast halves, bone-in
2 tablespoons vegetable oil
1 tablespoon butter
2 shallots or 1 small onion, finely chopped
1/2 lb fresh mushrooms, quartered
2 garlic cloves, crushed
2 fresh tomatoes, peeled, seeded and chopped
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves or 1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup dry white wine
1/2 cup beef broth
1 tablespoon cornstarch, dissolved in
2 tablespoons water

Directions

1

In one of those big 5 L covered frying pans (or a Dutch oven), heat oil and butter over medium heat. Add chicken and cook, turning, till browned all over, about 10 minutes. Remove and set aside.
2

Add shallots or onion to pan drippings, cook 1 minute to soften. Add mushrooms, cook until lightly browned, about 3 minutes.
3

Add garlic, tomatoes, tarragon, thyme, salt and pepper, simmer 5 minutes.
4

Add wine and beef broth. Return chicken to pan, cover, and cook over low heat until tender, about 20 minutes. Remove chicken.
5

Stir dissolved cornstarch into sauce. Bring to a boil and cook, stirring, until thickened, 1 - 2 minutes. Return chicken to the pan and turn to coat with sauce.