hunters chicken? red wine?

lynzpower

hi all

OK, using up the freezer & sortrecupbard this week and we have just over a large glass of red wine left, I thought i could use it for hunters chicken?

I have done it before, and I used mushrooms onions, and something else along with the red wine- anyone know what else goes in it?

cheers
lynz

Seakay

Found this:

Chicken breasts (we use one pack of Tesco's mini fillets)
Wine
Rosemary (3 sprigs)
Bay Leaves(8 leaves)
Garlic (1 clove)
2xTins Plum Tomatoes
1xTin Anchovies
Olives
Flour


Put the chicken in a bowl with the bay and the rosemary, crush the garlic into it and stick the wine on top. The recipe says to use chianti, but we just shot in whatever student budget crap is lying about the flat. Red wine is pretty nice in it.
Cover that lot in clingfilm and leave it in the fridge overnight.
Next day you need to take the chiken out of the wine,dry it on kitchen roll and dust it lightly in flour. stick it in a pan and cook it lightly. Add the tomatoes, anchovies and olives, bring it to the boil,add the wine/garlic/rosemary/bay mix and let it simmer.
When its warm put it in an ovenproof dish and cover in a double layer of tinfoil (or a lid),and stick it in the oven for an hour.
Not sure what teprature, our oven at uni is pants.we just stick it on about 180.
when its cooked remove the bay and the rosemary(best to make sure you count them in/out) and serve with whatever you like (rice is pretty good,and chaep)

on this site: http://www.haxed.co.uk/forum/index.php?board=98;action=display;threadid=43004

And this is Delia's version:

Chicken Cacciatora

This is my version of the famous Italian classic – best made in the autumn when there's a glut of red, ripe, full-flavoured tomatoes, but it's still good in winter, as there are now some well-flavoured varieties available. Either way, the tomatoes need to be very red and ripe.


Serves 4

Ingredients
1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces


1 tablespoon olive oil


2 large-ish onions, peeled and thickly sliced


1 lb 8 oz (700 g) ripe red tomatoes


2 large cloves garlic, peeled and crushed


1 level tablespoon tomato purée


1 level tablespoon fresh rosemary leaves, bruised and finely chopped


1 bay leaf


10 fl oz (275 ml) dry white wine


1 tablespoon white wine vinegar


salt and freshly milled black pepper


You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).

First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second; each joint needs to be a lovely golden-brown colour all over. When the second batch is ready, remove it to join the rest. Now add the onions to the casserole, turn the heat down to medium and cook for 8-10 minutes, or until they are softened and nicely browned at the edges.

Meanwhile, skin the tomatoes. To do this, pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth if they are too hot), then chop them quite small.

When the onions are browned, add the garlic to the casserole, let this cook for about 1 minute, then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar. Now add some seasoning and bring it up to the boil, then let it bubble and reduce (without covering) to about half its original volume, which will take about 20 minutes. Now add the chicken pieces, stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. This is good served with green tagliatelle, noodles, rice or a simple vegetable.

This recipe is taken from How to Cook Book Two and The Delia Collection: Chicken

lynzpower

thanks ever so much for that :beer: much appreciated