Feenie is a Canadian chef based in Vancouver. He garnered critical and public success as a chef, as well he was a challenger to Masaharu Morimoto in the first season of Iron Chef America in 2005. He beat Morimoto in the Crab themed episode with a final score of 45-39. So with that in mind, you can imagine his level of skill in the kitchen.
Feenie’s Hunter’s Chicken includes shiitake, portabello, button, and cremini mushrooms cooked in a demi-glace sauce and then drizzled on grilled chicken, green beans, and Yukon gold potatoes. I loved the dish and decided to attempt to replicate it at home.
The dish is believed to be developed in Italy. It is originally called “Cacciatore” which means “hunter” in Italian. In this recipe, you will see many similarities to Coq Au Vin, which is a French Chicken Stew dish. Below is my version of Hunter’s chicken. The result was delicious! I was quite satisfied with how my first attempt turned out. So here it is. Enjoy!
Easy One-pot Hunters Chicken
2 Pieces Dried Porcini Mushrooms, soak in warm water overnight 2 Dried Shiitake Mushrooms, soak in warm water overnight 1lb Chicken Parts (I used two backless chicken legs) All-purpose flour, for dusting Salt and Pepper 2 tablespoons Unsalted Butter 1 tablespoon Grapeseed oil 1 Onion, finely diced 2 Garlic Cloves, crushed 1 Tablespoon Brandy 100ml Demi-Glace 100 grams Cremini mushrooms (thinly sliced) 10 fresh Sage leaves 3 twigs Rosemary
An hour before your meal you can start cooking: Season the chicken parts with salt and pepper and dust with flour.
In a cast-iron pan, melt 2 tablespoons of the butter with the grapeseed oil.
Then add the chicken to the pot and cook over moderately high heat, turning occasionally, until browned all over (about 7 minutes).
Transfer to a plate.
Add the diced onion, and a pinch each of salt and pepper and cook over medium-high heat, stirring occasionally, until softened about 5 minutes.
Meanwhile, dice the rehydrated shiitakes and porcini slices.
Next, add the garlic and cook for 30 seconds.
Next, add the brandy, scraping the bottom of the pan to remove any of the fond. Next, add the demi-glace sauce and rehydrated mushroom water, stir and bring to a boil, before reducing it to low for a simmer.
Nestle the chicken in the sauce, add the herbs, cover and simmer over moderately low heat until nearly cooked about 25 minutes.
Stir in the cremini mushrooms and cook, uncovered, for about 12 minutes.
Discard the rosemary sprigs and sage leaves. Transfer the stew to plates, garnish with a rosemary twig and serve. I served the chicken with pan-roasted wedge potatoes and pan-roasted Brussel sprouts.