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
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.
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
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.
SLOW COOKER CHICKEN CHASSEUR
Slow Cooker Chicken Chasseur with tender chicken, mushrooms, tomatoes, wine, and herbs. This easy and popular French recipe, also known as Hunter's Chicken, is definitely a family favourite!
Provided by Lucy Parissi | Supergolden Bakes
Categories Main Course
Time 4h25m
Number Of Ingredients 19
Steps:
- Season the chicken with salt and pepper and lightly dust with flour. Put a tablespoon of the butter and the oil in a pan or directly in your crockpot if it allows for searing. Fry the chicken thighs over medium-high heat until golden. Set aside.
- Melt the rest of the butter in your pan / crockpot. Sauté the shallots for five-7 minutes, until slightly softened.
- Add the wine and continue to cook, stirring, until almost completely reduced. Add the mushrooms and garlic and continue to cook for five minutes.
- Stir in the tomato paste, chopped fresh tomatoes, salt and herbs. Add the chicken stock cubes and water or wine. Place the chicken thighs on top together with the bay leaves. Cover and cook on HIGH setting for 3-4 hours, or on LOW for 6-7 hours. Stir halfway though if you can.
- Discard the bay leaves and check the seasoning, adding salt and pepper if needed. Serve sprinkled with parsley or tarragon.
Nutrition Facts : Calories 686 kcal, Carbohydrate 16 g, Protein 41 g, Fat 48 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 237 mg, Sodium 1359 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 29 g, ServingSize 1 serving
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
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 FOR CROCK-POT
Make and share this Chicken Chasseur for Crock-Pot recipe from Food.com.
Provided by asharpe2
Categories Chicken
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all in crockpot, with chicken on top.
- 8 hours on low.
Nutrition Facts : Calories 161.5, Fat 6, SaturatedFat 1.7, Cholesterol 40, Sodium 54.5, Carbohydrate 9.8, Fiber 3, Sugar 3, Protein 16
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
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