Chicken Chasseur Food

ONE-POT CHICKEN CHASSEUR

Steps:

• Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
• Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
• Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
• Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
• Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
• Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
• Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
• Put the chicken legs back into the sauce and serve.

CHICKEN CHASSEUR

Steps:

• Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
• Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
• Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
• Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
• Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
• Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
• Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
• Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
• When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
• Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

BRAISED CHICKEN CHASSEUR

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
• Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
• To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

QUICK CHICKEN CHASSEUR

Steps:

• Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
• Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

HOMEMADE CHICKEN CHASSEUR

Steps:

• In a large, deep frying pan, heat the oil over moderately high heat.
• Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
• Pour off all but 1 tablespoons fat from the pan.
• Add the butter to the pan and reduce the heat to moderately low.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Raise the heat to moderately high.
• Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
• Add the flour and cook, stirring, for 30 seconds.
• Stir in the vermouth and bring back to a simmer.
• Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
• Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
• Stir in the parsley and the remaining 1/4 teaspoons pepper.

SLOW COOKER CHICKEN CHASSEUR

Steps:

• 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 CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)

Steps:

• Preheat the oven to 350 F.
• Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
• Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
• While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
• Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
• Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
• Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.

HUNTERS CHICKEN CHASSEUR

Steps:

• Put oven rack in middle postion; heat oven to 400*F. Sprinkle chicken evenly with salt and pepper. Heat oil in a 12" skillet over medium high heat until almost smoking. Add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. Using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. Place browned chicken side up on baking sheet and set aside.
• Pour off all but 2 tbls. fat from pan. Add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. Reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
• Remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (If using brandy or cognac, wave a lit long match over skillet until brandy ignites.Return pan to medium high heat and shake skillet until flames subside). Add wine; and using a wooden spoon, scrape brown bits from the pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.
• Add broth and tomatoes and simmer over medium high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.
• While the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. Transfer chicken pieces to serving platter and tent with foil.
• When the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. Add the parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately. Enjoy!

CHICKEN CHASSEUR

Steps:

• Heat oven to 400°F.
• Heat oil in a deep based oven proof casserole dish / dutch oven. A cast iron dish is ideal. Brown the chicken thighs or lightly cook the breast fillets. When the chicken is lightly brown add the onions and garlic and cook slowly until the onions are clear.
• Add the can of tomatoes, the white wine, the tomato paste and stock cube and heat through. Place the lid on and put into the preheated oven for one hour.
• Add the button mushrooms, the mixed herbs and replace into the oven for a further thirty minutes. Some people like a browned top to their chicken Chasseur in which case do not replace the lid of the casserole dish for the last thirty minutes of the cooking time. Season to taste and serve. Thicken with more tomato paste if required.

EASY CHICKEN CHASSEUR

Steps:

• In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
• Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
• Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

CHICKEN CHASSEUR

Steps:

• Heat oil , add chicken and brown for 5 minutes.
• Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
• Then add wine and tomatoes.
• Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
• When chicken is tender, sprinkle the tarragon on top and mix it in .