Hunter Style Chicken
Very easy and quick, and the taste is unexpectedly good. Serve this with rice to eat with the sauce.
Very easy and quick, and the taste is unexpectedly good. Serve this with rice to eat with the sauce.
- Carbohydrate 12.3325645788583 g
- Cholesterol 176.96 mg
- Fat 33.9766374999853 g
- Fiber 1.13239584466747 g
- Protein 54.3112020831787 g
- Saturated Fat 9.90390729166435 g
- Serving Size 1 1 Serving (321g)
- Sodium 638.877083333303 mg
- Sugar 11.2001687341909 g
- Trans Fat 3.78173270832846 g
- Calories 581 calories
Step-by-step
- Cut up bacon into one-inch chunks and fry until partially cooked.
- Add onion and continue cooking both until done.
- Remove from pan.
- Add chicken and brown.
- Mix tomatoes, Heinz 57 sauce and sugar, then add onions and bacon.
- Pour all over chicken and simmer for 40 minutes.
- Mix the 1 T flour with a little water and pour into sauce.
- Cook for a few more minutes until it's thick.
- Serve with rice.
Swapping the bottled sauce for standard ketchup alters the acid profile significantly, requiring a pinch of vinegar to restore the original balance of the braise. Standard bone-in pieces yield richer pan juices than all-white meat alternatives because the marrow contributes body during the forty-minute simmer.
Mastering the Braise and Sauce
Rendering the bacon over medium-low heat ensures the fat renders completely without burning the milk solids before the onions enter the pan. Brown the chicken in the remaining rendered fat until the skin registers an internal color of deep mahogany, which creates the fond necessary for depth. Whisk the flour with cold water into a smooth slurry before introducing it to the simmering liquid to prevent lumps from forming in the starch.
- Adding the flour slurry directly to boiling liquid causes instant lump formation instead of smooth thickening.
- Failing to brown the chicken adequately results in a flat, one-dimensional sauce lacking savory depth.
- Covering the pan too tightly traps excessive steam, preventing the reduction required to concentrate the flavors.
