Hunters Chicken Lasagna Food

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

HUNTER'S CHICKEN LASAGNA

Steps:

• Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
• Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
• Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
• In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
• Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
• Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
• Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
• Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
• Bake for about 15 minutes or until cheese is bubbly.

CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
• Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

HUNTER'S CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
• While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
• Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

BBQ CHICKEN LASAGNE!

Steps:

• Heat oven to Gas Mark 6 or 180 degrees.
• Time to make the BBQ sauce! For this you will need to heat the oil in saucepan and add the onion. Cook over a gentle heat for 4-5 minutes, until softened. Add the chopped tomatoes, garlic cloves, brown sugar, malt vinegar, worcester sauce and tomatoe puree and mix.Bring to the boil and then reduce the heat and simmer for 20 – 30 minutes until thickened.
• Place all of the diced chicken into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can.
• Once they are cut and the meat is browned off add the BBQ sauce and diced vegetables to the chikcen and simmer for 20 minutes to let the chikcen absourb allt he flavours.
• When the BBQ chicken mixture is nearly cooked start the white sauce. To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
• To build the lasagne get a large oven proof dish. Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then BBQ sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish. Then pour over your white sauce, spreading so it covers the whole top of the lasagne. Then place the Leerdammer/Mozzarella over the white sauce.
• Place the lasagne in the middle of the oven and leave for 30-40 minutes.
• Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
• Now you are ready to serve!