A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name literally means hunter's chicken.
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 4 | ||
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Calories: 274 | ||
Calories from Fat: 57 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 106.3mg | 33 % | |
Sodium 295.6mg | 10 % | |
Potassium 894.4mg | 24 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 7.4g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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