I cooked up the chukars we got last weekend and they are a tasty as I remember.
The legs and thighs I simmered for about an hour in a saucepan with salt, pepper because they are always a bit chewy.
Boned out the breasts and browned them with some garlic powder, salt, pepper and flour.
I then sauteed some mushrooms and onions and made a cream sauce in the pan and then added the legs and breasts and simmered for a few minutes to warm them back up.
We served it over rice this time but it is great over noodles too.
Simmering those legs made them as tender as the breast fillets and they were all delicious.


The legs and thighs I simmered for about an hour in a saucepan with salt, pepper because they are always a bit chewy.
Boned out the breasts and browned them with some garlic powder, salt, pepper and flour.
I then sauteed some mushrooms and onions and made a cream sauce in the pan and then added the legs and breasts and simmered for a few minutes to warm them back up.
We served it over rice this time but it is great over noodles too.
Simmering those legs made them as tender as the breast fillets and they were all delicious.

