Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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***RECIPE, SERVES 4-6***
About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
flour
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
oil
butter
fresh herbs for garnish (I like tarragon)
salt
pepper
1 package of egg noodles, cooked per instructions and tossed with a little butter
Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.
Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.
When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour.
When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.
Polish Bigos Recipe - Traditional Polish Hunter's Stew - One pot recipe!
Learn how to make Traditional Polish Hunter's Stew - Bigos. In this recipe, we will show you how to prepare Polish Bigos from scratch using one pot. The Bigos has to simmer for several hours, and after you heat it up it tastes like heaven!
✓ RECIPE: Traditional Hunter's Stew - Polish Bigos Recipe
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German Hunter Cabbage Stew - Jägerkohl
Learn how to cook hunter cabbage stew, just like they do in Germany. Ground beef, bacon, kielbasa, and onions are slowly simmered with cabbage and potatoes for a hearty, tasty comfort dish. Full recipe at
Hunter's Stew - How to Make Polish Bigos in a Slow Cooker
Traditional ingredients and seasoning with a twist: instead of cooking bigos over several days, stirring, cooling, reheating and adding ingredients gradually, try the slow cooker method. Almost all ingredients can be added at once. The flavor is just as layered as traditionally prepared bigos. Remember, quality of ingredients is key. Smacznego!
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Time stamps:
0:00 The Perfect Bigos
0:09 Rehydrating Dried Mushrooms
0:22 Adding Liquid Smoke to Prunes
0:39 Preparing Sauerkraut and Cabbage for Hunter's Stew
1:12 Preparing Meat for Bigos
2:32 How to Brown Meat for a Slow Cooker Stew
3:26 How to Deglaze a Pan with Red Wine
4:04 Seasoning for Bigos
4:16 Adding Prunes and Mushrooms to the Stew
5:31 Bigos Cooking Time
5:42 Adding Herbs, Tomato Paste and Mead to Bigos
5:59 Bigos Serving Suggestion
Bigos ~ Polish Hunters Stew
A traditional Polish favorite meal that is steeped in deliciousness and history. It is a story of hardship, humble beginnings, of war, and the courage to persevere. It's a story of valor. It is a story of one man's love for his country. His sense of duty to do the right thing. It's a love story, a Father's love and dedication to his family. All of this with a great cooking show somewhere in the middle.
[EN] Bigos (Hunter's Stew)
Bigos is Poland's national dish. It's mainly a meat dish, but sauerkraut is a key ingredient. It might not look like much, but it's delicious and while it does require some effort, it's well worth it!
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