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Hähnchen Jägerart

Serves 4 to 6 Entree chicken, Poultry

Hähnchen Jägerart

Hähnchen Jägerart, rooted in the culinary traditions of Swabia, is a dish where simplicity meets hearty satisfaction. It is crafted with the kind of straightforward approach found in German family kitchens, where butter or clarified butter is used liberally and seasoning is measured by instinct. There is no ceremony here, just the promise of a comforting meal, often enjoyed on a weeknight when familiar flavors and ease are most welcome.

The dish unfolds with tender chicken thighs nestled among earthy mushrooms, softened onions, and a creamy wine sauce that clings to the ingredients with a rich embrace. The taste is a warm, balanced blend of savory notes, punctuated by the gentle tang of wine. It's a dish that invites you to savor every bite, offering the kind of satisfaction that encourages second helpings without a hint of hesitation.

Ingredients

  • 4chicken thighs
  • 300 gmushrooms
  • 1onion
  • 150 mlcream
  • 100 mlwhite wine
  • 2 tbspbutter
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 4 chicken thighs dry with paper towels. Season them generously with fine sea salt on all sides. In a large skillet, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, place the chicken thighs skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the thighs and brown the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
  2. While the chicken rests, thinly slice 300 g of mushrooms and finely chop 1 onion. In the same skillet, add the mushrooms and onions to the remaining fat. Sauté over medium heat, stirring occasionally, until the onions are translucent and the mushrooms are browned and have released their moisture, about 5-7 minutes.
  3. Pour in 100 ml of white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for a few minutes until it reduces slightly and the alcohol smell dissipates.
  4. Return the chicken thighs to the skillet, nestling them among the mushrooms and onions. Pour in 150 ml of cream, ensuring the chicken is partially submerged. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently until it is cooked through and tender, about 20-25 minutes. The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced.
  5. If the sauce is too thin, remove the lid and increase the heat to medium. Let it simmer uncovered until the sauce thickens to your desired consistency, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and freshly ground black pepper if needed.
  6. Finish by sprinkling freshly chopped herbs, such as parsley, over the dish. Serve the Hähnchen Jägerart hot, accompanied by boiled potatoes or Spaetzle, allowing the rich sauce to coat them.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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