Hunter Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and scrub the baby Yukon potatoes. In a pot of salted water, boil the potatoes until tender, about 15 minutes. Drain and set aside.

2. 2

   Sear the Chicken

   In a large skillet over medium-high heat, heat olive oil. Season the chicken thighs with salt and black pepper. Sear the thighs in the skillet for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

3. 3

   Cook the Mushrooms and Garlic

   In the same skillet, add sliced mushrooms and minced garlic. Sauté for 3-4 minutes until the mushrooms are browned.

4. 4

   Make the Jus

   Pour in the red wine and chicken broth, scraping the bottom of the skillet to release any brown bits. Stir in fresh thyme and bring to a simmer.

5. 5

   Combine Ingredients

   Return the seared chicken thighs to the skillet. Add the boiled potatoes. Cover and let simmer for 15 minutes until the chicken is cooked through.

6. 6

   Prepare the Asparagus

   While the chicken is simmering, steam the asparagus for about 3-5 minutes until tender but still crisp.

7. 7

   Serve

   Plate the chicken and potatoes, spoon the mushroom jus over the top, and serve with steamed asparagus on the side.