We have spent more than our fair share of time on the best ways to satisfy your cravings for steak, prime rib, and other reds but man can not live on red meat alone so we’ve got a great idea for a chicken dish that will not only be a nice break in the routine, but may start a  whole new set of cravings for you. This is the recipe for Hunter’s Chicken.

Now, despite the restaurant style taste, this recipe isn’t going to cost you your entire afternoon in preparation, and you won’t need to use Blue Ribbon or Plated. Only 40 minutes of prep and an hour to cook. It’s going to be a little heavier than a red sauce because it’s made with cream and white wine but it also allows flavor of the fresh herbs to come to the forefront.

Roast Chicken With Hunter’s Sauce

 

 

 

 

 

4 8 oz. boneless and skinless chicken breast

4 large shallots, halved lengthwise, root ends trimmed

2 cups chicken broth

8 oz fresh mushrooms sliced, approx. 3 cups

½ cup heavy cream

1 Tbsp. Olive Oil

1 ½ tsp. kosher salt, plus more to taste

½ tsp. fresh ground pepper

8 thyme sprigs

½ cup dry white wine

2 tbs. butter

1 large plum tomato, chopped

1 tbsp. chopped fresh chives

1 tbsp. chopped tarragon

Firstly, preheat the oven to 350 F, then heat oil in a 12-inch cast-iron or stainless-steel ovenproof skillet over medium high. Then season the chicken with salt and pepper and sear in the skillet. Try to keep the skin side down until the skin is crisp and golden brown, this should only take about 4 minutes and will be important to the overall texture of the dish. Next, flip the chicken and then add the shallots, and press into the skillet. Continue to cook on medium until the chicken and the shallots are browned, this should also take no more than 4 minutes. Add the thyme and whine to the skillet and bring entire mixture to a simmer over medium heat, add broth, then return to a simmer. Carefully transfer skillet to the preheated oven set to 350 for about 20 minutes.

Next remove the skillet from the oven. Then place the chicken and shallots on a separate plate, be sure to use tongs rather than a fork so not to pierce the chicken making it less juicy. Place a sheet of aluminum foil over the plate to keep it warm while making the sauce. Pour the broth mixture through a fine strainer into a heatable bowl or thick glass measuring cup and set aside. Wipe the skillet clean but don’t fully wash and return to heat.

Then melt the butter in the skillet, adding mushrooms flat on the bottom careful not to stack on top of each other. Saute without stirring, until brown on one side, be careful not to burn them. This process should only take a couple of minutes. Now add the broth mixture you ran though the strainer and the cream to the skillet and bring to a boil over high heat. Then reduce the heat to a low temp and simmer, stirring occasionally until the mushrooms are tender and the sauce has thickened a bit, about enough to be able to coat the spoon. This process should take about 10-15 minutes. Remove from the heat, and then stir in the tomato, chives, and tarragon. Season with salt to your liking.

Lastly, cut the chicken breast in crosswise fashion into 1-inch pieces and divide among the serving plates. Pour the sauce over and serve.

Now we realize this is chicken but remember we’re using a cream sauce with a heavy herb undertone so we actually recommend a red to go with this dish, preferably a red blend or a burgundy. In any case this is one of those items where the sauce really makes the dish. However not many make this well, with the correct blend so when you execute be ready to answer questions on how you made it, and proudly stated that Blue Apron had nothing to do with it.