Hunter-Style Chicken with Mushrooms
A chicken and mushroom tomato braise, slow-cooked until tender in the oven—making full use of STEKA's signature feature of going straight into the oven with the lid on.
Red chicken raised in the abundant water and nature of the Yatsugatake mountains. Prized for its tender texture and the rich, full flavor characteristic of red-breed chicken.
Using branded chicken and mushrooms from Yamanashi Prefecture, the dish is kept light while still incorporating small amounts of butter and fresh cream to create a satisfying finish.
A low-tannin red that complements the delicate flavor of the chicken — with an earthy quality that echoes the mushrooms, and a brightness that mirrors the tomato.
- Komaen Vineyard Cru Nishino Pinot Noir 2023
- Chateau Mars Private Reserve Hosaka Muscat Bailey A 2020
Maitake mushrooms, stem base removed, torn by hand — 80g
Shiitake mushrooms, cut into bite-size pieces — 70g
Shimeji mushrooms, stem base removed, separated — 120g
Button mushrooms, quartered — 80g
Onion, sliced — 200g
Garlic, finely chopped — 20g
Olive oil — 25g + 10g
White wine — 50g
Cumin — 2g
Crushed tomatoes (or canned diced tomatoes) — 250g
Water — 50g
Bread flour — as needed
Salt — 8g
Meisui Red Chicken — 2 pieces / 1kg
Butter — 35g
Heavy cream — 30g
Salt and white pepper — to taste
Rosemary — 1 sprig
INSTRUCTIONS
- Remove any cartilage and tough sinew from the chicken. Season both sides with salt and pepper. Coat all surfaces with bread flour and shake off the excess.
- Heat the pan over medium heat. Add 25g olive oil and sear the chicken skin-side down until golden and crisp on both sides. Remove from the pan.Tip: Right after placing the chicken in the pan, lift it once and let the oil run underneath. This prevents sticking.
- Take the pan off the heat. Add 10g olive oil, garlic, and cumin, then return to low heat.Tip: Adding garlic and cumin while the pan is still hot will cause them to burn. Always take the pan off the heat first.
- Once the garlic and cumin are fragrant, add the onion and sweat over low heat. When the onion is just softened, add the mushrooms and salt and continue to cook over low heat.
- Once the onion is fully softened, return the chicken to the pan and add the white wine. Once the alcohol has cooked off, add the crushed tomatoes and water. Stir to prevent the bottom from scorching and bring to a gentle simmer.
- Add the rosemary and cover with the lid. Bake in an oven preheated to 170°C (340°F) for 60 minutes.
- Remove from the oven, add the heavy cream and butter, and bring to a brief simmer over low heat. Taste and adjust seasoning with salt. Plate and serve.
