Hunter's Chicken


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Mushrooms Gone Wild! Top 10 Mushroom Concoctions

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Yes. Wife and I went through enough mushrooms already that I can confidently say we are experts. The stinky veggie that leaves us all coming back for more: mushrooms. Mushrooms are a versatile veggie that can be thrown into pastas, pureed into soups and sauces, or be substituted as “meat” for our vegetarian foes. Anywho – here you have it: our top 10 mushroom recipes.

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1.Balsamic Mushroom Flatbread

So tasty and “fancy-looking,” while it is so quick and easy. Garlic, mushroom, balsamic and cheese. BOOM.

 

Beef and Blue Cheese Stuffed Mushrooms

2. Beef & Blue Cheese Stuffed Mushrooms

If you have a complaint about these savory bites, you can go to hell. That’s all.

 

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3. Mushroom Stroganoff

Back when we were trying to eat healthy, we had “meatless mondays.” Sometimes we had successes, others not so much. This dish was always considered a success. I don’t even miss the beef in this dish.

 

Pork tenderloin ragu over polenta

4. Pork & Mushroom Ragu Over Polenta

To soothe the soul on a winter or fall day, try this dish full of tenderness.

 

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5. Oyster & Shitake Mushroom Alfredo

The shitake and oyster mushrooms add the right amount of earthy notes and a bit of sweetness with the creamy sauce.

 

brioche stuffing for Thanksgiving

6. Brioche Stuffing

I believe brioche bread can make anything better. Rather than picking the most stale bread around (hell, even croutons), why not make a stuffing that matches the gluttony of the rest of the meal?

 

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7. Braised Hunter’s Chicken

One of my favorite dishes that my wife makes. Start the tradition of Sunday dinners with this!

 

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8. Mock Bolognese

Again we find that with the right dish, mushrooms can replace beef! Trust me, I’m surprised too.

 

White Winter Truffle Mac and Cheese

9. White Winter Truffled Mac & Cheese

Impress your friends. You’re welcome.

 

MushroomFarrotto

10. Mushroom & Blue Cheese Farrotto

Yes, we found yet another way to take something full of calories and make it healthier without compromising the flavor. BANG BANG.

in Top 10 Lists / Veggie 0 comments
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Braised Hunter’s Chicken

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Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.

Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.

Braised Hunter’s Chicken

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Ingredients

  • Boneless, skinless chicken thighs
  • Salt & Pepper
  • Olive Oil
  • 1 Onion (diced)
  • 3 Carrots (diced)
  • 2 Cups Red Wine
  • 2 Cups Chicken Broth
  • 1 Large Tomato (diced)
  • 1 Cup Sliced Baby Bella Mushrooms
  • 2 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 5 Cloves of Garlic (chopped)
  • Flour

Recipe

Pre-heat oven to 325

  1. Season chicken thighs and dredge in flour. Add olive oil to a dutch oven and brown on all sides on high heat. Remove chicken thighs.
  2. Reduce the heat to medium and add onions, carrots, and garlic, cooking 2-3 minutes. Pour in the vino, scrape and stir the bottom of the pan.
  3. Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
  4. Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
  5. Serve on top of polenta, wild rice, or mashed potatoes.
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