Hunter-Style Chicken Recipe (2024)

FAQs

What is Hunter's chicken sauce made of? ›

Partially Reconstituted Tomato Purée (71%) [Water, Tomato Purée], Water, Sugar Cane, Molasses, Malt Vinegar (Barley), Modified Maize Starch, Soy Sauce (0.8%) [Water, Soya Bean, Spirit Vinegar, Salt], Garlic Purée, Onion Powder, Salt, Smoked Paprika, Malted Barley Extract, Paprika, Acidity Regulator (Citric Acid), ...

This dish gets its name because it was traditionally prepared by hunters with whatever meat or wild mushrooms they had foraged that day, but this one has had a modern upgrade for a tasty mid-week dinner.

Chicken chasseur ( lit. 'hunter's chicken') is a French dish, known in France as poulet chasseur, poulet à la chasseur or poulet sauté chasseur). It consists of fried chicken served hot, with sauce chasseur, which is based on mushrooms, onions or shallots, tomatoes and wine and may also contain stock and various herbs.

To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Oven cook - From Chilled: Remove sleeve and pierce film lid in several places. Pre-heat oven and place container onto a baking tray on the middle shelf at 190°C/375°F/Fan 170°C/Gas Mark 5 for 10 minutes. Remove film. Return to the oven and continue cooking for a further 20 minutes.

The name is derived from the French word for "hunter", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would subsequently use for their preparation.

The pinkness comes from a protein called myoglobin found in the muscles of meat. The more myoglobin the more red the meat is. For example, there is a much higher amount of myoglobin in beef than there is in chicken.

Beggar's Chicken used to be a dish for the poor. Legend has it that the dish was invented when a beggar stole a chicken. Because he had no pot to cook it in, the beggar supposedly wrapped the chicken in lotus leaves and packed it in mud before lighting a fire in the ground and burying it.

As a matter of fact, the direct translation of “Chasseur” is “Hunter.” So, at the time of inception what would happen is the hunters would bring home game meat, along with any mushrooms that they'd found on the way, and they'd cook this amazing dish with the ingredients they'd collected.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

What does soaking chicken in buttermilk do? ›

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Because buttermilk is only slightly acidic, it is capable of tenderizing chicken without toughening up the meat like stronger marinating acids do (lemon and vinegar, among others). The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken.

It's also rare to come across an iconic Chinese dish without an elaborate origin story. Canonically, all we can say is that Drunken Chicken was invented in Shaoxing, which has been producing arguably the best huangjiu in China for at least 3,000 years (more on that later).

A tender chicken breast sprinkled with a seasoning blend redolent of onion, garlic, and rosemary, then pan-seared and oven-finished with a rich demi-glace infused with Dijon mustard and mushrooms. Served with a medley of crispy roasted Brussels sprouts and red potatoes.

While many regions of Italy claim ownership over this humble dish, which literally means “hunter's style chicken,” it originated in Tuscany. Every family has their own “classic” version of this dish. It is also a dish that found popularity in America, where bell peppers, mushrooms, sage, and basil found their way in.

The change in proteins typically results in a tougher, more rubbery texture, compared to heating in an oven. “These texture changes are due to microwaves altering the way the proteins fold and interact with each other, and the alterations tend to be more severe with increasing power,” says Tuell.

Fry the chicken until it is coloured then season. Add the bacon, shallots, tomato puree and mushrooms then cook for 2 minutes. Add the wine and bring it to the boil, then add the stock followed by half of the tarragon. Put into the oven for forty-five minutes.

Chicken Chasseur, Chicken Casseroles/Stews:

High-acid wines are needed if tomatoes feature heavily in the sauce and an Italian Red is probably the most tomato-friendly wine. To match the gameyness of the mushrooms in Chicken Chasseur choose a light-bodied Merlot.

Slight pinking of the chicken may occur due to the presence of nitrites in the bacon. To ensure the chicken is fully cooked, insert a skewer into the thickest part of the meat. If the juices run clear, not pink, it is fully cooked. Check product is piping hot before serving.

Which sauce was traditionally prepared by hunters? ›

Sauce Chasseur, sometimes referred to as “hunter's sauce,” is typically made using demi glas or brown sauce as a base and often includes mushrooms, shallots, and a white wine reduction. The name is derived from the French word for hunter, alluding to the traditional pairings with venison, rabbit and other game meats.

Hunt's is the name of a brand of preserved tomato products owned by Conagra Brands. The company was founded in 1888, in Sebastopol, California, as the Hunt Bros.

Made with a demi glace as its base, Chasseur sauce is a classic French brown sauce that would serve any chef well in their meat or poultry recipes.

Our KC Masterpiece^® Kansas City Classic anniversary blend is made in the same spirit as the recipe that won the First American Royal Barbecue competition 35 years ago. With rich molasses and 100% real sugar, it's kettle-cooked to produce rich layers of sweet, smoky flavor.