Until yesterday I was still in New England after Passover and Easter. Eas-over, we called it. How’s that for multi-cultural? It’s spring up there, but to this Southern girl it just felt like winter with pretty flowers! So, I wanted something filling and warm for dinner, but not too heavy.
Poulet Chasseur may sound fancy in French, but in English it’s called Hunter’s Chicken. No, it does not mean chicken in camouflage!
You may be more familiar with a very similar dish, Chicken Cacciatore. The word chasseur means hunter and in classic French cooking generally refers to the inclusion of mushrooms.This recipe is quick and easy – just like this blog post. I shot some happy snaps with my iPhone while I made dinner earlier this week.
So, I’m calling this iPhone Chicken.
And, this blog post is short because I kind of feel like I am running around a bit like a chicken with my head cut off, but it’s all good.
No complaining here. I hope you can hear me smiling!! I am one happy girl. I don’t think you’ll mind my brevity. This recipe was so savory and hearty — and I make it pretty healthy, too, with a few quick tips and techniques.
For 2 people, I chose 2 leg quarters. As often as possible I try to use all natural pastured poultry. It’s even less fattening if you use chicken breasts, but in this recipe I prefer the full flavor of the dark meat. Season both sides with salt and pepper. Heat 2 teaspoons of canola oil in a large skillet.
Sear them on both sides until brown and crispy, about 3 minutes per side. Remove to a plate, then pour off the oil and rendered fat. It was nearly 1/4 cup!
To the pan add 1/2 cup of dry red wine. Stir to loosen the yummy brown bits on the bottom of the pan. Add 8 cippoline onions, trimmed and peeled and 1 pound cremini mushrooms, cleaned, ends trimmed, and halved. Boil away until almost dry.
Return the chicken to the pan. Add 2 tablespoons of chopped herbs such as parsley, oregano, and rosemary. Add 2 cups chunky tomato sauce. Season with salt and pepper. Bring to a boil. Cover and reduce the heat to simmer.
Meanwhile, bring a pot of water to a boil. This is for the farro. I am in love with farro right now. It’s a whole grain wheat that’s good and good for you. (If you are wheat intolerant, you could use rice or quinoa, instead.)
I will cook a pot early in the week then incorporate it into my meals over the next few days. It is really earthy and fantastic served hot in a stir fry with kale or broccoli. I also like it cold in a salad with lots of freshly chopped herbs, carrots, and maybe some leftover turkey cutlets or roast chicken.
Cook the farro until tender, 25 to 30 minutes. And, now, your chicken will be done, too. Check that the juices run clear when pierced with a knife. Also, the skin will be pulling away from the end at of the drumstick. (BTW, if you do use white meat, decrease the cooking time by 8-10 minutes.)
Remove the skin from the chicken and discard. I know you are asking why or maybe, why now? After cooking, the skin is flabby and won’t really contribute good flavor — just fat. And, the reason I didn’t remove it to begin with is that during the cooking process it helps the meat stay tender.
Next, stir in 2 cups of baby spinach. (I forgot to take a picture of this part.) Taste and adjust for seasoning with salt and pepper.
Drain the farro in a fine mesh sieve and place about 1/2 cup on each plate. Top with one leg quarter. Spoon over the sauce with the onions and mushrooms. Serve immediately.
I forgot to take a picture of this part, too, but it was delicious!
Why don’t you take a picture and send it to me!
Bon Appétit, Y’all!