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Chicken Hunter Style #1
- 1 frying chicken (4 lbs)
- 4 small onions
- 5 tbs. olive oil
- ½ cup flour
- 1 clove garlic, chopped
- 1 cup canned tomatoes
- 1 cup sliced mushrooms
- 1 large green pepper
- Salt and pepper to taste
Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for about 10 minutes.
Stem, seed, and slice green pepper lengthwise. Mix with onions, garlic, and tomatoes; add mixture to chicken.
Cover; simmer slowly for 40 minutes. Add mushrooms; simmer 15 minutes or until mushrooms and chicken are tender.
Serve very hot. Serves 4 to 6.
Chicken Hunter’s Style #2
- 1 roasting chicken (4 lbs.)
- 2 tbs. butter
- 3 tbs. olive oil
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 tsp. chopped parsley
- 1 tbs. tomato paste
- ¾ cup dry sherry
- Salt and pepper to taste
Have chicken clean and cleaned and cut into serving pieces.
Melt butter and olive oil in hot skillet. Brown chicken on each side for about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.
Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to tome.
Serve very hot. Serves 4 to 6.