Hunter Chicken Recipe
wild mushroom cabernet demi-glace, roasted garlic, lemon & herb potatoes, market vegetables
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Ingredients
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Main Ingredients
For the Potatoes
For the Vegetables
Method
Preparing the Chicken
- 1
Searing the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken thighs for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- 2
Making the Demi-Glace
In the same skillet, add the wild mushrooms and sauté until softened. Add the roasted garlic, cabernet sauvignon, and chicken stock. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until the sauce thickens. Return the chicken to the skillet and let it simmer in the sauce for an additional 10 minutes.
Preparing the Potatoes
- 3
Roasting the Potatoes
Preheat the oven to 200°C (400°F). In a bowl, combine baby potatoes, olive oil, lemon juice, fresh herbs, salt, and pepper. Toss until evenly coated. Spread the potatoes on a baking sheet and roast for about 25-30 minutes or until golden and tender.
Preparing the Vegetables
- 4
Sautéing the Vegetables
In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the seasonal market vegetables and sauté for 5-7 minutes or until tender. Season with salt and pepper.
Serving
- 5
Plate the Dish
To serve, place the chicken on a plate, drizzle with the cabernet demi-glace, and serve alongside the roasted garlic lemon herb potatoes and sautéed market vegetables.
