Hunter’s Hen Casserole – Foodness Gracious
3 min read
This wealthy pink wine casserole is named Hunter’s Hen, and isn’t only for the colder climate. That is consolation meals at its greatest and unbelievable any time of the 12 months!
I’ll at all times gravitate in direction of consolation meals, even in the course of summer season. That’s why I’m including this hunter’s rooster casserole to the recipe listing. It’s straightforward to make, doesn’t take all day and tastes superb! Hen thighs are seared after which simmered with tomatoes pink wine, two sorts of mushrooms, garlic and rosemary. All of those flavors work collectively to make a thick, wealthy casserole that’s good for feeding the household.
elements used for this hunter’s rooster recipe
- Hen– I choose utilizing boneless, skinless thighs as a result of they received’t dry out like rooster breasts will and so they have extra taste.
- Onion– diced
- Mushrooms– You’ll want dried porcini mushrooms and common Portobello mushrooms. After the porcini’s have been softened in heat water, they’re loaded with taste and provides a pleasant added contact. The leftover mushroom water can also be added to the casserole.
- Tomatoes– canned crushed tomatoes are good.
- Garlic
- Rosemary-I like to recommend contemporary, however you should utilize dried rosemary for those who don’t have contemporary.
faq’s about making this recipe
Sure, I’d simply suggest not utilizing breasts as they’ll find yourself being too dry.
You’ll be able to, simply deliver again to a simmer over a low warmth for about 10-Quarter-hour.
No worries, you should utilize common button mushrooms or cremini mushrooms. Brown mushrooms often have extra taste than white mushrooms.
My favorites are mashed potatoes, creamy polenta or risotto, and a glass of fine pink wine!
extra scrumptious consolation meals recipes
Hunter’s Hen Casserole
Servings: 4
Wealthy and scrumptious, this rooster casserole shall be one in all your favorites!
Print Recipe
- ½ cup dried porcini mushrooms
- 1 cup heat water
- 2 tbsp olive oil
- 1 ½ kilos boneless, skinless rooster thighs
- salt and black pepper
- 2 tbsp butter
- 1 cup diced onion
- 1 tbsp minced garlic
- 1 tbsp chopped contemporary rosemary
- 2 portobello mushrooms, sliced
- 1 14oz can crushed tomatoes
- ⅔ cups pink wine
- 1 tsp salt
- ½ tsp black pepper
- contemporary chopped parsley for garnishing
-
Mix the dried porcini mushrooms and scorching water in a small bowl. Let soak for at the least Quarter-hour till delicate.
-
In a big pot or dutch oven, warmth the olive oil and add the rooster pores and skin facet down, sear for about 3-4 minutes.
-
Flip the rooster over and prepare dinner for one more 2 minutes, season with salt and pepper and switch to a bowl, put aside.
-
Add the butter to the pot and soften.
-
Add the onion and sauté till softened, scraping up any items of rooster caught to the underside of the pot.
-
Pressure the softened porcini mushrooms from the water ensuring to save lots of the liquid, finely chop the porcini and add to the pot.
-
Add the garlic and rosemary and stir properly.
-
Slice the portobello’s and add to the pot, stir.
-
Pour within the reserved porcini liquid to the pot.
-
Pour within the tomatoes and pink wine, deliver to a simmer.
-
Add the rooster again into the pot together with any juices from the bowl.
-
Cowl and simmer for half-hour on low warmth.
-
Stir gently and season with salt and pepper if desired.
-
Place a rooster thigh on a reducing board and roughly chop into strips.
-
Place on high of some mashed potatoes and pour some further sauce over the rooster.
-
Garnish with parsley and serve directly.
