CHICKEN CHASSEUR.
A classic dish also known as the hunter’s chicken or poulet sauté chasseur.
The chicken 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 a good quality tagliatelle.
INGREDIENTS
1kg chicken
40 g (1.4 oz) plain flour
30 g (1 oz) butter
500 g (17.6 oz) chicken bones
50 g (1.8 oz) carrots
50 g (1.8 oz) yellow onions
500 ml (17 fl oz) veal stock
10 g (0.4 oz) tomato paste
1 clove garlic
1 bouquet garni
Sauce
25 g (0.9 oz) shallots
100 g (3.5 oz) mushrooms
25 ml (0.8 fl oz) cognac
50 ml (1.7 fl oz) white wine
500 ml (17 fl oz) chicken stock
10 g (0.4 oz) butter
1 tbsp tarragon
1 tbsp parsley
1 pinch salt
1 pinch pepper
PROCEDURE
Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Set all of these ingredients aside in a container in the fridge.
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 180 °C / 356 °F for 25 minutes. Then remove the chicken pieces and set aside on a separate tray to rest and keep warm.
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 remains. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.
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.
To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.
Cooking Notes:
it is best made using a cast iron dutch oven.
Goes well with a side of potatoes or quality tagliatelle
pair a bottle of dry white wine like a Muscadet wine.
“I thoroughly enjoyed this video from start to finish! I respect any cook/chef who takes time to make a “simple” chicken stock. It makes all the difference in the world. Thank-you for taking time to film and share this wonderful recipe!”
“just cooked the sauce its formidable i have just awarded myself one Michelin star. Thank you.”