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 (INSTANT POT RECIPE)
Delight your family and friends with this tasty little dish. Chicken Chasseur is a French classic that has stood the test of time as it never fails to please. A lightened-up, healthier version that will not disappoint. All the richness, none of the guilt.
Provided by Cheryl Whyte
Categories Main Course
Number Of Ingredients 23
Steps:
- Prepare all your ingredients and get your equipment ready.
- Meanwhile, season the chicken with salt and pepper (1/4 teaspoon of both salt and pepper on each breast). Pour the extra virgin olive oil into the Instant Pot and brown your chicken breasts for 5 minutes on each side. Do this in batches to avoid overcrowding the pot. Once brown, put the chicken on a plate and leave to one side.
- Pour the wine into the Instant Pot and deglaze the pan, scraping all the brown bits from the bottom. Next, add the tomato puree, and give it a good stir until it dissolves into the wine. Now, add the garlic, anchovies, fresh tomatoes, paprika, parsley, sage, thyme, bay leaves, celery salt, onion granules, maple syrup and lemon juice. Stir everything together and then turn off the sauté function.
- Put the chicken, with all its juices back into the Instant Pot together with the mushrooms, carrots and shallots. Next, pour over the chicken stock and give everything one final stir, ensuring the chicken is beneath the liquid.
- Secure the lid to the Instant Pot and select the Pressure Cook button. You want high pressure for 1hr 40 minutes. Do not use the Meat Stew function as it does not cook the Chicken Chasseur long enough for the depth of flavour we want!The Instant Pot should take 10 minutes to generate steam and start cooking.
- Once cooked, do a quick release, and when safe to do so, remove the lid. Immediately, turn on the sauté function. The sauce will begin to reduce down and develop even more flavour. To encourage thickening, take a small bowl and add two tablespoons of arrowroot flour and combined this with four tablespoons of liquid from your stew. Mix until you have a smooth paste. Pour the arrowroot paste back into the Instant Pot and stir. After 10 minutes, your Chicken Chasseur will be ready to eat.
- Serve and enjoy!!
Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 1253 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
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
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.
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
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 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
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.
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
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
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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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- 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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