CHICKEN CHASSEUR AKA HUNTERS CHICKEN
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.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 13
Steps:
- 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'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'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.
Nutrition Facts : Calories 690 kcal, Carbohydrate 12 g, Protein 43 g, Fat 49 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
HUNTER STYLE CHICKEN CACCIATORE
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Provided by Pam
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 12
Number Of Ingredients 23
Steps:
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g
More about "chicken chasseur hunter style chicken with creamy polenta with gruyere and parmesan food"
HUNTERS CHICKEN RECIPE - CHICKEN CHASSEUR BY THE …
Web The chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of ...
From youtube.com
From youtube.com
CHICKEN CHASSEUR (FRENCH HUNTER'S CHICKEN) - EATING …
Web Jan 10, 2019 Without further ado here are the easy steps to make French Chicken Chasseur with Crispy Skin… Step 1: Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified …
From eatingeuropean.com
From eatingeuropean.com
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY …
Web Aug 11, 2015 5 cups low-sodium chicken stock 1 cup quick-cooking polenta 1/4 cup heavy cream 1/2 cup grated gruyere 1/2 cup grated Parmesan Kosher salt and freshly …
From cookingchanneltv.com
Servings 4Total Time 3 hrs 10 minsCategory Main-DishCalories 940 per serving
From cookingchanneltv.com
Servings 4Total Time 3 hrs 10 minsCategory Main-DishCalories 940 per serving
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH ...
Web Mar 19, 2016 - Get Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan Recipe from Food Network
From pinterest.com
From pinterest.com
CHICKEN CHASSEUR (HUNTER'S CHICKEN) | RUSTIC FAMILY RECIPES
Web Sep 16, 2021 Instructions. 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 …
From rusticfamilyrecipes.com
From rusticfamilyrecipes.com
CHICKEN CHASSEUR RECIPE - QUICK FROM SCRATCH CHICKEN - FOOD
Web Nov 7, 2022 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 …
From foodandwine.com
From foodandwine.com
CHICKEN CHASSEUR RECIPE - BBC FOOD
Web 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 …
From bbc.co.uk
From bbc.co.uk
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH ...
Web 5 cups low-sodium chicken stock 1 cup quick-cooking polenta 1/4 cup heavy cream 1/2 cup grated gruyere 1/2 cup grated Parmesan Kosher salt and freshly ground black …
From recipenet.org
From recipenet.org
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH ...
Web Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan might be just the main course you are searching for. This recipe serves 4. …
From fooddiez.com
From fooddiez.com
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH ...
Web 5 cupslow-sodium chicken stock Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows 1 cupquick-cooking polenta Canola oil 1 to 2 tablespoonscold …
From punchfork.com
From punchfork.com
CHICKEN CHASSEUR HUNTER STYLE CHICKEN WITH CREAMY POLENTA WITH …
Web More about "chicken chasseur hunter style chicken with creamy polenta with gruyere and parmesan food" CREAMY POLENTA WITH GRUYERE - A SWEET AND …
From homeandrecipe.com
From homeandrecipe.com
BEST HUNTER STYLE CHICKEN RECIPE - HOW TO MAKE HUNTER'S CHICKEN …
Web Nov 15, 2010 Preheat oven to 325° F. Arrange the chicken pieces on a platter and pat dry. Season well with salt and set aside. Cover the porcini with the boiling water and let steep …
From food52.com
From food52.com
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) : RECIPES : …
Web 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 …
From cookingchanneltv.com
From cookingchanneltv.com
CHICKEN CHASSEUR RECIPE (HUNTER'S CHICKEN) - MON PETIT FOUR®
Web Warm over high heat. Carefully add the chicken thighs in, skin-side down. Cook over medium-high heat until nicely browned and golden. Flip over and cook the other side for …
From monpetitfour.com
From monpetitfour.com
HUNTER'S CHICKEN WITH CREAMY POLENTA | CANADIAN LIVING
Web Dec 3, 2012 Method. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; brown chicken, about 8 minutes. Transfer to plate. In same skillet, heat remaining oil …
From canadianliving.com
From canadianliving.com
CREAMY POLENTA WITH GRUYERE - A SWEET AND SAVORY LIFE
Web 1/2 cup quick cooking polenta. 1/4 teaspoon salt. 1 cup grated gruyere (plus more for garnish) Combine milk and water in a saucepan set over medium high. Just as the …
From asweetandsavorylife.com
From asweetandsavorylife.com
CHICKEN CHASSEUR | HUNTERS CHICKEN | GREEDY GOURMET
Web Nov 9, 2020 Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. Heat the oil …
From greedygourmet.com
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love