Chicken chasseur

(from xombi’s recipe box)

Source: French Cooking Academy

Serves 4 people

Categories: French

Ingredients

  • Base Ingredients
  • 1kg chicken
  • 40grams plain flour
  • 30grams butter
  • For the Brown Chicken Stock
  • 500grams chicken bones
  • 50grams carrots
  • 50grams yellow onions
  • 500ml veal stock
  • 10grams tomato paste
  • 1clove garlic
  • 1 bouquet garni
  • For the Sauce
  • 25grams Shallots
  • 100grams mushroom
  • 25ml cognac
  • 50ml white wine
  • 500 ml chicken stock
  • 10 grams butter
  • 1 tablespoon tarragon
  • 1 tablespoon parsley
  • 1 pinch salt
  • 1 pinch pepper

Directions

  1. PREPARE THE GARNISH

  2. 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.

  3. 2

  4. Done
  5. 10mn
  6. START COOKING THE CHICKEN PIECES

  7. 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.

  8. 3

  9. Done
  10. START THE SAUCECHASSEUR

  11. 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.

  12. 4

  13. Done
  14. FINISH THE SAUCE CHASSEUR

  15. 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.

  16. 5

  17. Done
  18. PLATE UP THE CHICKEN CHASSEUR AND SERVE

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

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