Braised Hunter-Style Chicken

  • Currently 4/5
3 lbs split chicken breasts
pan searing flour
2 tbs vegetable oil
8 oz white mushrooms, sliced
2 cloves garlic
7 oz mirepoix (onions, celery, carrots)
1 1/2 c tomatoes
4 leaves fresh basil, minced
2 tsp Herbes de Provence
2 c dry red wine
32 oz chicken stock
1 tbs fresh tarragon, chopped
salt and pepper
1. Preheat oven to 350.
2. halve chicken breasts, dust with pan searing flour.  Heat oil in a large, oven-safe pot or braising pan over a medium heat.
3. Add chicken and brown on all side for 8-10 minutes.  Transfer to a clean platter.  Discard all but 1 tbs of pan drippings.
4. Add mushrooms and cook for 2-3 minutes.  Add garlic and mirepoix and cook for 2-3 minutes.  Add tomatoes, Herbes de Provence, and basil and cook for 3 minutes.
5. Add wine and cook for 7-10 minutes until liquid is reduced by one-third.  Add stock, season with salt and pepper.
6. Return chicken and heat to simmer.
7. Cover and place on center rack of oven.  Braise 1 hour.
8. Remove lid and cook for additional 20 minutes until meat is fork-tender and sauce is thickened.
9. Transfer chicken to a serving platter.  Stir tarragon into sauce and pour over chicken.

Michael Sherlock

Member since Sep 2008

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