Remove chicken from pot and add mushrooms and shallots. Cook 2-3 minutes, then add white wine and deglaze the pan, making sure to scrape the bottom. Add chicken stock, tomato paste and tomatoes.

This classic French stew also known as hunter’s chicken mixes seared chicken with mushrooms, tomatoes, white wine and bacon lardons for added texture and richness.

Ingredients 1 whole chicken (3 1⁄2 to 4 pounds), giblets and backbone removed, cut into 8 serving pieces; Kosher salt; Freshly ground black pepper ...

2 T. unsalted butter, room temperature. 4 oz. button mushrooms, sliced. 2 shallots, sliced. ½ c. white wine. 2 c. chicken stock, homemade or store-bought ...

1. Pat the chicken dry and sprinkle all over with salt and pepper. 2. In a large, deep skillet over medium heat, heat the olive oil. Add the chicken thighs, skin sides down.

Corcos features a recipe for pollo alla cacciatora, or Hunter's Chicken, often served on Sundays. He says this classic, braised dish was favored by the farmers in his Fiesole hometown, who became ...

Chicken Thighs: Bone in, skin-on chicken thighs are the ultimate choice for cacciatore. Dark meat stays juicy and tender even after a long simmer, and the crispy skin adds texture to the dish. Bonus: ...

Brown chicken pieces over high heat in 1 Tbsp oil. Flame the chicken with the brandy. Once the flame has died down, remove the chicken pieces and put in the onion and cook for 5 minutes.

Underdone chicken is both unsafe and unappetizing. Luckily, an expert chef explains two ways that you can tell if your fried ...