John Myers
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Hunter-style Chicken Pan
The perfect hunter-style chicken pan recipe with a picture and simple step-by-step instructions.
- 350 g Chicken breast fillets
- 3 tbsp Garlic oil – who likes
- 1 piece Medium red onion
- 1 piece Clove of garlic – who likes
- 250 g Mushrooms brown fresh
- 2 piece Tomatoes red fresh
- 2 piece Sea salt from the mill
- 2 piece Black pepper from the mill
- 1 tsp Seasoning: dried tomatoes with garlic and basil
- 250 ml Chicken broth
- 250 ml Herbal mixture Italian
- 60 g Gorgonzola PICCANTE without rind
- Sauce binders for vegetables
preparation
- Parry chicken breasts at room temperature, rinse, pat dry and cut into any pieces. Peel the onion and garlic clove. Quarter the onion and slice like the garlic. cut. Remove the tomato stalk, peel / peel and roughly dice. Clean the mushrooms dry, clean the cap with a damp kitchen towel, cut in half or quarter. Prepare the chicken broth. Dice the Gorgonzola.
preparation
- Heat the oil in a pan (with a lid) moderately. Fry the meat in portions over medium heat on all sides. Add onion and garlic and fry. Then add the mushrooms and fry them too. Stir every now and then. Now sear the tomatoes. Season with salt, pepper and the special seasoning (or similar) and deglaze with the chicken stock. Simmer with the lid on for approx. 10 minutes. Stir in the Italian herbs. Set the heat to the lowest possible level and let the Gorgonzola melt down. Season again with the spices and seeds as you like. I made my favorite potato purée with it. Rice is also great with it.
Serving
- Arrange the dish with the mashed potatoes (rice) decoratively on preheated dinner plates and enjoy.
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