![chicken hunter style mushrooms carrots chicken hunter style mushrooms carrots](https://www.wednesdaynightcafe.com/wp-content/uploads/2019/09/chicken-chasseur-recipe.jpg)
Season chicken with ½ teaspoon each of salt and black pepper. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese. Season the sauce with salt and pepper to taste.Drain well and transfer to a serving bowl. Boil for two to three minutes, depending on brand, until the linguine is al dente. Add salt, return to a boil and add the pasta, stirring to separate strands. While the sauce is cooking, bring a large pot of water to a rolling boil over high heat.Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Melt the butter in a two-quart saucepan over medium heat.Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Cut out the tough core at the base of the bulb. Cut any stalks off the fennel and reserve for another dish, or discard.Remove from the oven and transfer to a bowl to cool. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes.
![chicken hunter style mushrooms carrots chicken hunter style mushrooms carrots](https://grainfreetable.com/wp-content/uploads/2020/10/APC_0175-2.jpg)
Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Ladle out a half cup of the mushroom-soaking liquid. Carefully lift the mushrooms out of water and cut into thin strips. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Place the dried mushrooms in a deep bowl and pour hot water over.Sprinkle with parsley and Parmesan cheese to serve. Turn the linguine out onto a large platter, and top with the chicken and sauce.Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. About 15 minutes before serving time, bring a large pot of lightly salted water to a boil.If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C). Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour.Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken cover. Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven.Preheat oven to 325 degrees F (165 degrees C).Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Dip chicken pieces in egg, then dredge in flour. Heat 1/4 cup of olive oil in a large skillet over medium heat. Place the flour in a separate shallow bowl. Allow sauce to simmer while you cook the chicken. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes stir the mushrooms into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes mix them to the sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes.Bring to a simmer, and cook, stirring often, while you prepare the vegetables. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes.