CHICKEN CHASSEUR
This easy, one-pot variation of Chicken Chasseur, is ready in under an hour. It's also low-carb and gluten free.
Provided by Cynthia
Categories Entree
Time 1h
Number Of Ingredients 11
Steps:
- Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Add 1/2 of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side. Remove browned pieces and place on a plate and continue cooking remaining pieces.
- Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
- Add wine and brandy, and deglaze pan. Add tomatoes, herbs and chicken pieces to pot, cover and reduce heat to medium-low and cook for an additional 45 minutes.
- Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.
- Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
- Season with additional salt and pepper and additional chopped herbs.
Nutrition Facts : ServingSize 260 grams, Calories 695 kcal, Carbohydrate 7 g, Protein 52 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 215 mg, Sodium 396 mg, Fiber 1 g, Sugar 3 g
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.
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.
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
HUNTERS CHICKEN CHASSEUR
Chasseur is French for hunter. This is an updated version of an old classic. If fresh tarragon is unavailable, double the amount of fresh parsley-don't use dried tarragon. Serve with egg noodles or mashed potatoes! Adapted from Cook's Illustrated magazine.
Provided by Sharon123
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 362.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 69.3, Sodium 711.3, Carbohydrate 10.6, Fiber 1, Sugar 7.7, Protein 22
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
SLOW-COOKER CHICKEN CHASSEUR
From The America's Test Kitchen Cookbook., the same folks as Cook's Illustrated. I haven't tried it yet. The chicken pieces should still have both the bone in and the skin on.
Provided by Debbie R.
Categories Chicken Breast
Time 5h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat.
- Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet.
- Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot.
- Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.
- Transfer chicken to large serving dish. Tent loosely with foil.
- Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
- Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.
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