Chicken in hunter sauce or easy chasseur: quick recipe for a delicious stew with mushrooms
The hunting sauce or the stews based on it have different versions depending on the region. The Tuscan chicken alla cacciatora is popular, but also its French namesake, which adapts to many meats. On this occasion, we adapted the recipe to prepare a chicken stew in sauce with mushrooms full of flavor, but which does not require investing much time.
In the original source of the BBC they save more time using concentrated meat broth, but we can take advantage of homemade broth that we have in the fridge, be it chicken, meat or vegetables. The breasts reduce the cooking time but are less tasty, that's why the whole is enriched with smoked bacon and a touch of Worcestershire or Perrins sauce.
IngredientsFor 4 people
- Quality smoked bacon 6
- Chicken breast 2
- Mushrooms 250 g
- Garlic clove 2
- Tablespoon wheat flour 1
- Canned natural tomatoes (approx.) 200 g
- White wine (optional) 50 ml
- Chicken or meat or vegetable broth (approx.) 150 ml
- Worcestershire sauce (approx.) 2 ml
- Ground black pepper
- Fresh parsley
How to make chicken in hunter sauce easyDifficulty: easy
- Total time 40 m
- Elaboration 10 m
- Cooking 30 m
Chop the bacon or bacon into bite-size pieces. Dry the chicken with kitchen paper, remove any remaining fat and cut into cubes. Wash well and dry the mushrooms; chop or laminate. Chop the garlic or use one or two roasted garlic cloves, if we have.
Heat a saucepan slightly and add the bacon. Sauté briefly so that it browns in its own fat, stirring well. Incorporate the chicken, turn up the heat, season and sauté for a few minutes until golden.
Add the mushrooms and garlic, stir and season lightly.Cook the whole for three or four minutes, until the mushrooms begin to release their juices and reduce. Add the flour, stirring quickly to form a paste.
Add the tomatoes, squash a little and wash with the wine. After two minutes, also add the broth, adjusting by eye so that a stew is formed but not too liquid. Pour in a Worcestershire sauce, lower the heat and cook for at least 15 minutes, or until reduced to taste.