Chicken chasseur recipe

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Ingredients

Adjust Servings:
Base Ingredients
1kg chicken Tights or a whole chicken deboned and cut in pieces
40grams plain flour
30grams butter
For the Brown Chicken Stock
500grams chicken bones
50grams carrots
50grams yellow onions
500ml veal stock or beef stock
10grams tomato paste
1clove garlic
1 bouquet garni
For the Sauce
25grams Shallots 1 shallot
100grams mushroom Button mushrooms
25ml cognac
50ml white wine dry white wine (sauvignon blanc is fine)
500 ml chicken stock the brown stock made earlier
10 grams butter
1 tablespoon tarragon finely chopped
1 tablespoon parsley finely chopped
1 pinch salt season to taste
1 pinch pepper season to taste

Chicken chasseur recipe

A classic French stew that can be done with rabbit too

Features:
  • flour
  • Meat
  • mushrooms
  • Tomatoes
  • Wine

Ingredients

  • Base Ingredients

  • For the Brown Chicken Stock

  • For the Sauce

Directions

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The chicken chasseur also called the hunter’s chicken (poulet sauté chasseur) is a classic French stew made with pieces of chicken, which are braised in brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and parsley. It is best made using a cast iron dutch oven. Serve with a side of potatoes or quality tagliatelli, and a dry white Muscadet wine.

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Steps

1
Done
10mn

PREPARE THE GARNISH

Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Reserve all in a container in the fridge.

2
Done
10mn

START COOKING THE CHICKEN PIECES

Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. Turn each thigh over to brown evenly. When the thighs have colour, cover the pan and continue to cook in the oven at 200 c /400 F for 25 minutes. Then remove the chicken pieces and reserve on a separate tray to rest and keep warm.

3
Done

START THE SAUCE "CHASSEUR"

Saute the mushrooms in a pan on medium heat for 1 or 2 minutes. Add the chopped shallots and let them sweat. Flambe with cognac, then deglaze with white wine. Allow to reduce until a tablespoon worth of liquid is left. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.

4
Done

FINISH THE SAUCE CHASSEUR

Take the pan off the heat and slowly stir in a tablespoon of butter to the sauce. Add a tablespoon of tarragon and parsley to the sauce, and stir again. Finally, add the chicken pieces, and warm the pan up on a very low heat for a few minutes.

5
Done

PLATE UP THE CHICKEN CHASSEUR AND SERVE

To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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