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.
BONELESS CHICKEN CHASSEUR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the mushrooms in a small pot and cover with the stock. Bring to a low simmer and reconstitute the mushrooms.
- Bring a medium pot of salted water to boil.
- Sprinkle the chicken with salt and pepper and then dredge in some flour. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then transfer to a plate. Melt 4 tablespoons of the butter into the oil and add the carrots, garlic, shallots and some salt and pepper, and cook partially covered to soften the vegetables, 5 minutes. Deglaze the pan with the brandy then stir in the wine. Remove the mushrooms from the stock and chop. Add the mushrooms to the pan along with most of the soaking liquid; discard the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon, and then slide the chicken back in and simmer to thicken a bit, 10 minutes.
- Cook the noodles until al dente in salted water, then drain the noodles and add the remaining 1 tablespoon butter, and toss to coat. Serve the chicken pieces with the buttered egg noodles and a few spoonfuls of the sauce alongside.
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.
SLOW COOKER CHICKEN CHASSEUR
Throw a handful of ingredients in the slow cooker at the start of the day and this classic French chicken chasseur will be ready by the time you get home
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 6h50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
QUICK CHICKEN CHASSEUR
A classic in a flash, you can also use beef. Either way - it's a winner
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.65 milligram of sodium
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
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.
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.
EASY CHICKEN CHASSEUR
Lillian Charves, of New Bern, North Carolina says, "I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside., In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired.,
Nutrition Facts : Calories 260 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 283mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN CHASSEUR
Make and share this Chicken Chasseur recipe from Food.com.
Provided by Jellyqueen
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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 .
Nutrition Facts : Calories 557.2, Fat 32.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 743.4, Carbohydrate 18.5, Fiber 3.3, Sugar 7.1, Protein 37.3
CHICKEN CHASSEUR
Chicken Chasseur is one tasty meal that can be created with ease for either a family or celebration meal. Any part of the chicken can be used for this recipe although chicken thighs seems to have more flavour than the fillet and are more suited if you wish to cook the recipe slowly. The ideal accompaniment to chicken Chasseur would be small new potatoes and seasonal vegetables. However, with this dish being something that could be left in a slow cooker or a low oven to cook all day whilst you are at work you might not want to be preparing vegetables before eating. Either use quick cook rice or have your vegetables ready washed in your fridge so that they can be put into a steamer whilst you lay the table for dinner. There is nothing stopping you adding vegetables such as potatoes, carrots and peas to the Chicken Chasseur so that it is a complete meal ready to eat for your dinner when you arrive home after a hard days work.
Provided by English_Rose
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
HUNTER STYLE CHICKEN- CHICKEN CHASSEUR
This is a great recipe which creates a juicy chicken with a crispy crust. The sauce is so delicious also! (but haven't tried it with the brandy or cognac-keep forgetting to buy it) I found this recipe in Cooks Illustrated.
Provided by codeblusqrl
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt and pepper over chicken.
- Heat oil in skillet over med heat. Add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
- Turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. Remove chicken from pan and set aside.
- Pour off all but 2 tbs of fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
- Reduce heat to medium and add shallots, cook until soft (about 1 minute).
- Remove pan from heat and add brandy. Let stand until brandy warms slightly, about 10 seconds. Wave a long match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames die.
- Add wine. Using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
- Add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
- While sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
- When chicken is done, put on serving dish and cover with tent of foil.
- When sauce is done, whisk in butter, one piece at a time until incorporated. Add parsley and tarragon and salt and pepper to taste.
- Spoon sauce over chicken. Serve.
Nutrition Facts : Calories 375.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 69.3, Sodium 828.2, Carbohydrate 6.3, Fiber 1, Sugar 2.6, Protein 21.8
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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.
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- 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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