Hunter’s Rooster Casserole – Foodness Gracious
This wealthy crimson wine casserole is named Hunter’s Rooster, and isn’t only for the colder climate. That is consolation meals at its greatest and improbable any time of the 12 months!
I’ll at all times gravitate in the direction of consolation meals, even in the midst of summer season. That’s why I’m including this hunter’s hen casserole to the recipe listing. It’s simple to make, doesn’t take all day and tastes wonderful! Rooster thighs are seared after which simmered with tomatoes crimson wine, two sorts of mushrooms, garlic and rosemary. All of those flavors work collectively to make a thick, wealthy casserole that’s excellent for feeding the household.
components used for this hunter’s hen recipe
- Rooster– I desire utilizing boneless, skinless thighs as a result of they gained’t dry out like hen breasts will they usually 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 excellent.
- Garlic
- Rosemary-I like to recommend recent, however you should utilize dried rosemary if you happen to don’t have recent.
faq’s about making this recipe
Sure, I’d simply suggest not utilizing breasts as they’ll find yourself being too dry.
You may, simply carry 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 normally have extra taste than white mushrooms.
My favorites are mashed potatoes, creamy polenta or risotto, and a glass of fine crimson wine!
extra scrumptious consolation meals recipes
Hunter’s Rooster Casserole
Servings: 4
Wealthy and scrumptious, this hen casserole will probably 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 hen thighs
- salt and black pepper
- 2 tbsp butter
- 1 cup diced onion
- 1 tbsp minced garlic
- 1 tbsp chopped recent rosemary
- 2 portobello mushrooms, sliced
- 1 14oz can crushed tomatoes
- ⅔ cups crimson wine
- 1 tsp salt
- ½ tsp black pepper
- recent chopped parsley for garnishing
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Mix the dried porcini mushrooms and scorching water in a small bowl. Let soak for at the least Quarter-hour till mushy.
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In a big pot or dutch oven, warmth the olive oil and add the hen pores and skin facet down, sear for about 3-4 minutes.
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Flip the hen over and cook dinner for an additional 2 minutes, season with salt and pepper and switch to a bowl, put aside.
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Add the butter to the pot and soften.
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Add the onion and sauté till softened, scraping up any items of hen caught to the underside of the pot.
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Pressure the softened porcini mushrooms from the water ensuring to save lots of the liquid, finely chop the porcini and add to the pot.
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Add the garlic and rosemary and stir properly.
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Slice the portobello’s and add to the pot, stir.
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Pour within the reserved porcini liquid to the pot.
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Pour within the tomatoes and crimson wine, carry to a simmer.
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Add the hen again into the pot together with any juices from the bowl.
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Cowl and simmer for half-hour on low warmth.
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Stir gently and season with salt and pepper if desired.
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Place a hen thigh on a reducing board and roughly chop into strips.
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Place on prime of some mashed potatoes and pour some further sauce over the hen.
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Garnish with parsley and serve without delay.
