New York City Chefs Daily Recipe for 04/30/2002 : Hunter's Chicken
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Hunter's Chicken recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 04/30/2002 : Hunter's Chicken
"Hunter's Chicken"
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"As we graze it grows"

1 (3 to 4 pound) chicken, cut into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
7 tablespoons olive oil
1 small white onion, diced
2 bay leaves
3/4 pound mushrooms, quartered
4 garlic cloves, thickly sliced
4 tablespoons chopped Pancetta or bacon
1/2 teaspoon red pepper flakes
3 tablespoons chopped fresh Italian parsley
1/2 cup red wine
1 pound can peeled Italian tomatoes
1 cup chicken stock
1/2 cup tomato sauce

Sprinkle the chicken with the salt and pepper and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large fry pan set on high heat. Add the chicken to the pan and cook until well browned, about 3 minutes per side. Transfer the chicken to a plate and set aside. Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons. Cook the onion, bay leaves and mushrooms over medium heat, for 5 minutes.  Add the garlic, pancetta, red pepper flakes and half of the parsley and cook for 3 minutes.  Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan to mix in the residues.  Add the tomatoes and their juice, the chicken stock, tomato sauce and browned chicken pieces. Break the tomatoes into smaller pieces with the back of a spoon. Bring to a boil, reduce the heat and simmer, uncovered, for 15 - 20 minutes.  Transfer the chicken to a serving dish.  Cook the sauce 5 more minutes. Salt and pepper to taste.  Pour the sauce over the chicken, sprinkle with the remaining parsley and serve.  Serves 4.
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