Sorry it has taken me a week to post but work has been busy and last week was my birthday week (I am 33 now!). So now I am back to doing one of my favorite things, cooking! I went to lunch with a friend of mine who just got back from a Elk hunt out in Colorado. During our talk about his hunt it made me want to make hunter-style chicken.

Let’s cook!

Hunter-style Chicken

4 – 5 chicken breast (Skin and bone-in)

1 cup gourmet mushrooms

1 large shallot, diced

1 medium white onion, chopped

2 oz. bourbon

2 oz. dry white wine

1 1/2 cup chicken stock

15oz can roasted diced tomatoes

1 stick of butter

1 tablespoon fresh chopped tarragon leaves

1 tablespoon fresh chopped parsley

salt and pepper

Preheat oven to 375. Season chicken on both sides with salt and pepper.

Heat three tablespoons of butter in a dutch oven over high heat.

Place the chicken breast skin side down and cook until golden brown.

Turn the chicken over and brown the other side. Remove the chicken and place on a baking sheet (I cover with foil to help with clean-up). Bake in the oven for 15 – 20 minutes.

In the dutch oven add onion and shallots.

Cook for 5 minutes then add the mushrooms.

Remove the pan from the heat and place the onions, shallots and mushroom in a bowl.

Add the bourbon to the pan.

Turn the heat back on to high. Cook until completely reduced. Add the wine and cook until complete reduced as well.

Add chicken stock.

Add tomatoes.

Bring to a boil then simmer for 5 minutes. Stir in 3 tablespoons of butter.

Season with salt and pepper and stir in the tarragon and parsley.

Remove the chicken from the oven and let rest for 5 minutes. For this dinner I had peas and mash potatoes to soak up this sauce! Here is how I did the plating:

Here is a close-up of all the flavors in the sauce for the chicken:

Now for some really cool news check out the new logo created by an awesome designer:

Tomorrow is TGIF! I have to work this weekend but there will be a post from Jen on her AWESOME meatloaf.

Happy Cooking!