FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
HOMEMADE CHICKEN CHASSEUR
This is a wonderful meal for friends and family. It is actually much better the day after. I use the small, brown Cremini mushrooms, but you can use the white button ones. Serve this with a crisp, romaine salad, some crusty French bread, and country red wine. Times are approximate.
Provided by FLUFFSTER
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHICKEN CHASSEUR RECIPE
Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms. A less known French classic, this chicken dish is quick, easy and delicious.
Provided by Julia Frey of Vikalinka
Categories Main
Time 55m
Number Of Ingredients 13
Steps:
- In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
- To the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
- Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.
Nutrition Facts : Calories 230 kcal, Carbohydrate 8 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 86 mg, Sodium 313 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ONE-POT CHICKEN CHASSEUR
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Provided by James Martin
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.11 milligram of sodium
CHICKEN CHASSEUR OR HUNTER'S CHICKEN
Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes. It contains simple ingredients like bone-in chicken, mushrooms, tomatoes, wine, and herbs. It's very easy to make and looks as amazing as it tastes. Serve it to your guests or family, tell them that it's Chicken Chasseur and you'll impress everybody. But once they've actually sunken their teeth into it, I guarantee they'll be speechless (that happened in my house).
Provided by Edyta
Number Of Ingredients 11
Steps:
- Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
- Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
- Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
- If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
- Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
- If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
- Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
- Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!
Nutrition Facts : Calories 431 kcal, Carbohydrate 18 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 424 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
BRAISED CHICKEN CHASSEUR
Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.69 milligram of sodium
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.
CLASSIC HUNTER'S CHICKEN
Hunter's Chicken: This midweek chicken dish is the ultimate comfort food and couldn't be easier to prepare.
Categories American easy chicken meat poultry
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with foil. Wrap 2 bacon rashers around each chicken breast, overlapping them slightly. Put the wrapped chicken breasts on the prepared baking tray and cook in the oven for 25-30min, until chicken is cooked through.
- Meanwhile, mix both cheeses together in a small bowl, set aside.
- Remove chicken from oven. Spread 1/2tbsp barbecue sauce on each chicken breast and sprinkle over the cheese. Return to the oven for 5min, until the cheese has melted. Serve with mashed potato and steamed vegetables, if you like.
Nutrition Facts : Calories 317 calories
CHICKEN CHASSEUR
Does it get any more comforting than this warming chicken casserole? Serve your succulent chicken with heaps of buttery cheese and garlic mash
Provided by Anna Glover
Categories Dinner, Lunch
Time 2h5m
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Heat the oven to 160C/fan 140C/gas 4. Put the chicken pieces in a large bowl, season well and toss with the flour to lightly coat.
- Heat the oil in a large, heavy casserole, and sear the chicken in batches on all sides until golden brown. Add a splash more oil if you need to, but the chicken should render some fat as you go. Take your time over this, as this will help colour and flavour the stew. Remove to a plate.
- Add the butter and shallots to the oil and fry for 5 minutes, then add the mushrooms and fry for a further 5 minutes. Stir in the garlic and tomato purée, then pour in the wine and bubble until reduced by half, scraping the bottom to remove any golden bits that have stuck to the pan.
- Add the seared chicken back into the pan with the herbs. Top up with enough stock to cover the chicken. Put on the lid, transfer to the oven and cook for 1 hour.
- While the chasseur is cooking, cut the top off the garlic bulb to expose the cloves and put on a sheet of foil, season, drizzle over the oil and scrunch up to seal tightly. Roast below the chicken for 20-30 minutes until really tender when pressed. Remove and leave to cool.
- After 1 hour, remove the lid from the chicken and cook for a further 20-30 minutes or until the sauce has thickened slightly and the chicken is fall-apart tender. Season well.
- When the chicken is nearly ready, boil the potatoes in plenty of well-salted water for 15-20 minutes or until very tender. Drain and steam dry for 1-2 minutes. Tip back into the warm pan, and mash with the cream, milk and butter. Press the roasted garlic cloves from their papery shells and swirl through the silky mash, along with the cheese. Season well with white pepper and a little salt, and grate over a little more cheese to serve.
- If you want to thicken the sauce a little more, mix the cornflour with a splash of cold water and stir into the chasseur. Heat over a low flame for 3-4 minutes or until thickened. Scatter with the parsley, and serve spooned over the cheesy mash.
Nutrition Facts : Calories 620 calories, Fat 32.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39.4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.3 grams protein, Sodium 0.9 milligram of sodium
CHICKEN CHASSEUR
Chicken chasseur is the classic French dish that's easy but good enough to give to guests. Serve it with creamy mash and a crisp green salad.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 18
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.
SALINA CHICKEN
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice and delicious, buttery eggplants. With a glass of cold white wine, it's pure joy.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, chop into random 5-centimeter (2-inch) chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.
- Joint the chicken. Drizzle all the pieces with oil, place in a large shallow pan on a medium-high heat, skin-side down, to get golden on all sides, then remove to a large platter. Wipe the salt off the eggplants and add to the pan, turning until lightly golden on all sides. Remove the eggplants to the platter and reduce the heat under the pan to low. Peel and slice the garlic, prick the chiles and place both in the pan with the cinnamon, woody herbs and capers. Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
- Preheat the oven to 180 degrees C (350 degrees F)/gas 4. Squeeze the tomatoes in a bowl of water to remove the seeds--a fine nonna trick to prevent you getting splattered --then tear them into the pan. Put the chicken and eggplants back in, drizzle over any resting juices, then pour in 600 milliliters (2.5 cups) of water. Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden. Pick over the basil leaves and serve with a nice big bowl of lemony couscous.
JAMIE OLIVER'S CHICKEN CACCIATORE
Make and share this Jamie Oliver's Chicken Cacciatore recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.
Nutrition Facts : Calories 1213.4, Fat 77, SaturatedFat 21.8, Cholesterol 380.1, Sodium 630.5, Carbohydrate 11.4, Fiber 2.7, Sugar 5.9, Protein 96.8
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- Preheat the oven to 180°C (350°F/Gas 4). Trim the chicken of any fat and sinew. Heat the oil in a heavy-based frying pan. Add the chicken in batches, and cook for 4 minutes on each side, or until browned. Remove and transfer to a casserole dish.
- Add the garlic, onion and mushrooms to the pan and cook over medium heat for 5 minutes, or until soft. Add to the chicken with the thyme and tomato.
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- For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.
- Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.
- Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.
- Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes.
- Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.
- Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.
- Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.
- While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.
- Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.
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- Open out the chicken thighs and place skinned-side down on a work surface. Sprinkle with half the thyme and some seasoning, roll back into shape and tie at each end with string.
- Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
- Add the rest of the oil, shallot and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.
- Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and serve with mashed potatoes. Want more? Find our https://www.deliciousmagazine.co.uk/collections/discover-one-pots/collection of one-pots here.
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- 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.
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