Hunter's Meal

FYI this recipe can use all kinds of meat from chicken, pork, duck, lamb, beef or even meatballs
Also FYI, I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

In this recipe I will use chicken (a.k.a Hunter's Chicken).  This recipe may LOOK ridiculously complicated but it is surely one of the EASIEST to cook.  The most important part is following the steps correctly.

Portion for 4 people

Basic ingredients

1 whole chicken preferably organic free range (any kind of chicken will do) cut into individual pieces with the bone intact (by "individual" I mean the chicken wings, thigh, drumsticks, and torso that needs to be cut into 4 pieces so that the size of the torso will be almost similar to all other parts).  If serving more than 4 people, can cut chicken into even smaller pieces.

unsalted premium butter (I always use Lurpak) 4-6 tablespoon

1 red and 1 yellow onion chopped into big pieces (or rings), another 1 red 1 yellow onions chopped into small pieces

3 cloves of garlic squashed and chopped into big pieces

5-6 sticks of celery chopped into small pieces (you can add more if you like it)

2 carrots chopped into small pieces

1 box fresh mushrooms (any kind, I personally like using brown button that has 15-16 in a box)

1 stick of rosemary, only the leaves will be used

black pepper (fresh grounded or dried)

2-3 teaspoon salt (any kind) to taste

parsley, any kind, preferably Italian (fresh as much as you like or dried 5 tablespoon , optional)

1 bottle of dry red wine (that is nice to drink, because you won't be using it all)

extra virgin olive oil

Sauce ingredients

Option 1

10-15 big fresh tomatoes (or 15-20 smaller sized ones) chopped fine.  Must be enough to cover your chicken.

8-10 basil leaves hand teared into small pieces

Option 2

If you are lazy to chop up so many tomatoes, just use any pasta sauce from well known brand.  You will have to use the whole bottle (350g).

cooking method:

1) Use a wide body pot or pan (that has a lid) preferably with thick underside, heat it up to high temperature, put 2 swirls of olive oil until the oil is hot, turn to medium heat and put in 4 tablespoon of butter and let it all melt and coat the surface of the pot

2) Right after the butter is melted and coated the pot, put in all the chicken pieces and distribute them evenly on the surface.  Make sure they are not on top of each other, every piece must have it's own space.  If your pot is not wide enough, do it in batches.  Turn to high heat and start browning the skin of the chicken.  Check them every minute by poking your spoon or shovel to try flipping them over, if they are still sticking to the pot it means they are not ready to be turned yet.  Add a bit of butter (1-2 tablespoons) into the pot if it's drying out and keep trying to turn them over.  When they are ready, they will not stick to the bottom any longer, turn them and continue browning the other side.  Use same method to test readiness.  After the other side is browned, pick them out from the pot and put it onto a plate.  They will be put back into the pot later on.  Note:  if use non-stick pan you cannot use this method to test, just use your eyes and see whether the skin is brown or not.

3) After the chicken is out, put in all the onions, carrots and celery and let them brown for 3 minutes with low heat

4) Put in the mushrooms and let them absorb the flavours.  Cook until mushrooms begins to soften then add in the rosemary and garlic (IMPORTANT step).  This is because rosemary will absorb a lot of moisture and we want the mushrooms to do this first.  Then add black pepper to taste (a bit is enough).

5) Stir until mushrooms are coated with everything, then add in the tomatoes (or pasta sauce) and basil leaves.  Put in 3 cups of red wine.

6) Put 2-3 teaspoons of salt (depending on taste) and the dried parsley (if using fresh parsley you will have to put them in before serving).  Turn on high heat to boil the sauce and keep stirring until the sauce is boiling. 

7) Put the chickens back in, make sure it is submerged in the sauce. Turn to low heat and cover half the lid so that water vapor can escape to reduce / thicken the sauce.  Cook for 1 hour (at least) or until the sauce is thick.  Remember to stir occasionally so that the sauce at the bottom can replace the sauce at the top.

8) Remember to put in the fresh parsley before serving.



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