chicken chasseur

Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms. A less known French classic, this chicken dish is quick, easy and delicious.&nbsp;

Chicken Chasseur Recipe

olive oil

-2 lbs skinless boneless chicken breasts

butter

onion

mushrooms (cut

garlic (sliced)

dry white wine

thyme

bay leaves

tomato paste

150 g/1/2 cup canned diced tomatoes/crushed tomatoes

chicken stock

salt

In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.&nbsp;

To the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.&nbsp;

Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.&nbsp;&nbsp;

Throw a handful of ingredients in the slow cooker at the start of the day and this classic French chicken chasseur will be ready by the time you get home

Slow cooker chicken chasseur

chicken thighs,

shallots

garlic

baby chestnut mushrooms

white wine

tomato purée

chopped tomatoes

bay leaf

parsley

mash, jackets, pasta

Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.

Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.

Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there’s a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.

Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.

Chicken doesn&#039;t have to be boring and dinner shouldn&#039;t take you all day to prepare.  This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce.  This restaurant-style dish is perfect for date night or just a weeknight meal.

Chicken Chasseur aka Hunters Chicken

Olive oil (more as needed)

lbs chicken thighs (bone-in

baby portobello mushrooms (halved

shallots (finely diced)

garlic (finely diced)

white wine (dry)

beef stock (*you can use all chicken stock)

tarragon (fresh - chopped)

heavy cream (*you can substitute Greek yogurt

parsley (for garnish)

Dredge the chicken thighs in flour seasoned with sea salt and black pepper

Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely.  *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.

When the chicken has browned nicely turn the thighs over and cook for another 2 minutes.  Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan

Add the shallots, garlic mushrooms to the pan and saute for 5  minutes until the mushrooms have cooked.  Don&#039;t let the garlic or shallots burn.*add more oil if needed

Deglaze the pan with the wine and marsala.

Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream.   Allow the mixture to cook for another 1-2 minutes.

Add the browned chicken thighs to the pan, leaving the tops exposed.  Reduce the heat to simmer, cover and cook for 45 minutes.

If the sauce isn&#039;t thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.

Serve with roasted potatoes or your favorite side dishes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615230335/cn1r9brrxmk64wxay08m.mp4

Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.

This Italian-style casserole will warm you up, and it's great value too

Rosemary chicken with tomato sauce

boneless, skinless chicken thighs

rosemary sprig, leaves

red onion,

garlic cloves, sliced

anchovy fillets, chopped

can chopped tomatoes

tbsp capers, drained

milliliters red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Chicken Chasseur is a rustic, old-fashioned dinner also known as "Hunter's Chicken." Made with chicken breasts, mushrooms, fresh herbs, and tomatoes, it's perfect spooned over a bed of creamy homemade mashed potatoes!

Chicken Chasseur (Hunter's Chicken)

chicken breasts

red onion, sliced

garlic cloves,

mushrooms, sliced

tomatoes

oregano

sugar

tsp ground pepper

unsalted butter

Warm the oil

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Season and sear the chicken

Season the chicken breasts with a generous pinch of kosher salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.

Make the sauce

In the same pot, add onion, garlic, and mushrooms and cook on low heat until softened (7-8 minutes). Add the white wine and cook for a couple of minutes, until the sauce is simmering and some of the alcohol has had a chance to cook off (2-3 minutes). Then add the diced tomatoes, thyme, oregano, and sugar.

Add chicken and cook

Place the chicken breasts back in the pot, mix everything together and bring to a boil. Reduce hit to medium-low, cover and simmer for 30-35 minutes. Give it a good stir, taste, and add salt/pepper as needed. Add the unsalted butter and continue to cook, uncovered, for 15-20 minutes longer until the sauce has thickened somewhat and the chicken falls apart when you pierce it with a fork.

Serve

Give it another stir, then remove from the heat and allow to cool for about 5 minutes. Ladle into bowls and dig in!

My Chicken Chasseur, or Hunter&#x27;s Chicken, is a delightful French dish where chicken braises in a wine and herb infused brown sauce.

Chicken Chasseur (Hunter’s Chicken)

chicken thighs, bone-in skin-on

pepper

shallots, sliced or chopped

mushrooms,

garlic,

cognac

Tbsp fresh tarragon, finely chopped

Tbsp fresh parsley, finely chopped

tomatoes (or 2 Tbsp tomato paste)

Pre-heat the oven to 400°F.

Season chicken with salt and pepper, and dust...

Season chicken with salt and pepper, and dust it all over with 1 Tbsp flour. Heat 1.5 Tbsp butter on medium-high heat in a large skillet and sear the chicken on both sides until golden brown (about 6-7 minutes per side). Remove to a plate.

In the same skillet, remove any excess fat,...

In the same skillet, remove any excess fat, add sliced shallots and sauté for a minute. Add sliced mushrooms and sauté for 3-4 minutes. Add in garlic and sauté for a minute.

Add white wine and stir to deglaze the...

Add white wine and stir to deglaze the pan. Cook for 3-4 minutes. Add cognac along with fresh tarragon and parsley.

Add chicken stock and crushed tomatoes (or tomato...

Add chicken stock and crushed tomatoes (or tomato paste), and cook for 10 minutes.

Place chicken thighs in the sauce skin side...

Place chicken thighs in the sauce skin side up. Place in oven and bake, uncovered, for 30 minutes.

Mix remaining 1 Tbsp butter and 1 Tbsp...

Mix remaining 1 Tbsp butter and 1 Tbsp flour into a smooth paste. Stir this mixture into the sauce (this thickens up the sauce) and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 185°F and is fall off the bone tender.

Garnish with fresh chopped parsley and serve with...

Garnish with fresh chopped parsley and serve with crusty warm bread, mashed potatoes, or egg noodles.

Recipe video above. Chicken Chasseur (chasseur is French for “hunter”) is a classic French dish made with pieces of chicken cooked in a rich mushroom and tomato sauce with a gentle touch of brandy, finished with fresh tarragon. It’s rustic and cosy, and it was the first recipe I learned to master at cooking school back in France. - JB

Chicken Chasseur

chicken thighs, bone-in, skin

chicken drumsticks ((Note 1))

tsp cooking salt / kosher salt

tsp black pepper

tbsp plain flour ((all-purpose flour))

tbsp vegetable oil

/ 2 tbsp unsalted butter

white mushrooms (, sliced 6mm/0.2”)

onions (, brown

garlic (, finely minced)

brandy ((Note 2))

beef stock (, low-sodium)

tsp cooking salt/kosher salt

tbsp fresh tarragon (, finely chopped (Note 4))

Creamy mashed potato ((or rice

Season the chicken - Pat the chicken dry thoroughly with paper towels. This removes surface moisture, allowing the skin to brown properly and avoiding splatter. Season with salt and pepper on all sides. Coat in flour, shaking off excess. This helps develop a golden crust and also thickens the sauce later.

Brown the Chicken - Heat vegetable oil in a large (30cm/12&quot;) skillet (with lid) over medium-high heat. Add butter, once melted and foaming, place thighs skin-side down. Sear for 5 minutes until golden and crispy. Flip and cook the other side for 1 minute. Transfer to a plate. Add the drumsticks and brown them on 3 sides, about 2 minutes per side. Don’t rush this step – browning adds depth of flavour. Transfer drumsticks to the plate with the thighs. ⚠️ Be mindful when searing skin-on chicken pieces, the skin can pop and hot oil may splash.

Chicken

Onion and mushrooms - In the same pan, increase the heat to high and add the mushrooms and onions. Cook for 5 minutes, stirring occasionally, until the mushrooms start to wilt.

Garlic and tomato - Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, cook for 1 minute.

Brandy - Pour in the brandy. Carefully flambé (ignite) if desired - let it burn until the flame dies out by itself (~10 seconds). Flambéing intensifies the aroma - and puts on a show! Or simply let it bubble for 20–30 seconds until the alcohol burns off.

Wine and stock - Add the white wine. Let it simmer rapidly to reduce by half. Use a wooden spoon to scrape up the fond (the browned bits stuck to the bottom), which is a crucial ingredient to the creation of our sauce. It will make it rich and complex. Then add the stock, salt, and pepper.

Chasseur Sauce

Simmer - Return the chicken to the pan skin-side up, nestling them into the stock. Bring the sauce to a simmer, then reduce the heat to medium (bubbling constantly but not rapidly). Cover with a lid and simmer for 10 minutes. Then remove the lid and simmer uncovered for a further 20 minutes. This allows the sauce to reduce and concentrate while the chicken finishes cooking.

Reduce sauce slightly - Transfer the cooked chicken to a plate. Turn the heat to medium-high, and simmer the sauce for 3 minutes to reduce slightly.

Finish the sauce - Turn off the heat. Scatter half the COLD butter cubes in then stir until melted. Scatter the rest of the butter cubes in then stir again until melted. This is a classic emulsification technique that gives the sauce a silky, glossy finish (monter au beurre) as well as thickening it slightly.

Serve - Bring the sauce to a gentle simmer again. Return the chicken to the sauce and sprinkle over the fresh tarragon. Take it to the table and serve out of the pan with creamy mashed potato.

Cooking

Bonjour JB
Was off today to buy Dry Marsala for Nagi's Marsala Chicken recipe (house favourite) However now will also be getting white wine and brandy and this fab recipe will be our Saturday night dinner (sorry Nagi) and really looking forward as I love Chicken Chasseur :-)
Loving Dozer's outfit - tres bon
Andie P xx

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