Hunters Eggs Food

CHICKEN CHASSEUR AKA HUNTERS CHICKEN

Steps:

• Dredge the chicken thighs in flour seasoned with sea salt and black pepper
• Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
• When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
• Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
• Deglaze the pan with the wine and marsala.
• Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
• Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
• If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
• Serve with roasted potatoes or your favorite side dishes.

HUNTER'S EGGS

Steps:

• In a non stick fry pan, heat 2 tablespoons of butter.
• Saute the onions, livers and a pinch each of salt and pepper, stirring occasionally for 5 to 7 minutes.
• Set aside.
• Meanwhile, melt the remaining butter in fry pan and lightly sauté tomato slices (about 1 minute on each side).
• Remove and keep warm.
• Reduce heat to low.
• Break eggs into pan, and fry for about 4 minutes.
• Spread chicken liver mixture over the toast slices, top with a tomato slice and a fried egg and serve immediately.
• What's Cooking.