Try this rustic Chicken and Hunter’s Sauce recipe. Tender chicken Maryland’s baked in a delicious homemade sauce with shallots, garlic, mushrooms and bacon. Serve Chicken and Hunter’s Sauce with thyme and tender buttery parsley potatoes.
Chicken and Hunter’s Sauce Recipe
Serves 4
Ingredients:
4 chicken Maryland’s
2 tsp olive oil
2 shallots, chopped
1 clove garlic, crushed
250g button mushrooms, quartered
150g smoked bacon, cubed
2 tbsp flour
4 tomatoes, pitted and chopped
1 stalk celery, chopped
4 small carrots, halved lengthwise
1 bay leaf
2 sprigs of thyme, plus soft thyme for serving
800ml chicken stock
100ml red wine
800g potatoes, peeled
25g butter
2 tbsp chopped parsley
Method:
Season the chicken marylands with salt and pepper. In a deep casserole pan on medium heat, fry chicken in olive oil until golden brown. Add shallots, garlic, mushrooms and bacon, adding more olive oil if it gets a bit dry. Sprinkle with the flour and let it cook for a few minutes.
Add tomatoes, celery, carrots, bay leaf and thyme. Add the chicken stock and the wine. Cover and simmer for 45 minutes or until chicken is cooked through.
Meanwhile, cook the potatoes in lightly salted water until tender. Drain. Stir gently with butter and parsley and season with salt and pepper.
Divide the chicken with hunter’s sauce among the plates. Top with the soft thyme and serve with the parsley potatoes.
