CHEF JEFF: One Byte At A Time — Hunter’s Chicken

Sometimes I like to try recipes that are posted on my Facebook feed. One such is for Hunter’s Chicken. It came from the website Les Repas de Mon Enance, which translates to “Meals from my Childhood.

The author of the recipe is Daniel Parenteau, who describes himself the child of French-Canadian parents who was raised a small town called Biddeford in southern Maine. He writes that “coming from a French-Canadian family, food is extremely important, it is where people share experiences, coming together — a crucial element of daily life.”

I can relate to Daniel. Food was very important in our extended family. My Mom and Grandma were great cooks. Holidays at my Grandma and Grandpa Menard’s were always looked forward to not only because it gave our family a chance to get together but also it allowed us to sample all of the great food that was served. Many of the recipes are still used by my generation and the next one.

I think Daniel’s Hunter’s Chicken would have been very well-received at any of those holiday get-togethers and probably would have found a place in many of our recipe boxes!

Hunter’s Chicken
2¼ pounds chicken (thighs work well, but breasts can be used; can substitute pheasant or ruffed grouse)
3 slices bacon diced
8 ounces mushrooms, sliced
1 onion, diced
1 clove garlic, crushed
2 carrots, diced
2 sticks celery, diced
¾ cup chicken stock
¾ cup white wine
¼ cup plain flour
2 tablespoons butter
1 tablespoon olive oil
cup tomato paste
Melt butter and olive oil and brown chicken then remove from pan. Saute bacon, onion, garlic and mushrooms for 2 minutes. Add rest of the vegetables and cook for 3 minutes. Stir in flour. Add liquids and tomato paste and place everything in slow cooker. Cook on low for 5 hours. Serve on a bed of rice.

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