Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken chasseur. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish. The French classic combines mushrooms and chicken in a tomato and white-wine. Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes.
Chicken chasseur is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chicken chasseur is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken chasseur using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken chasseur:
- Make ready 12 pieces chicken thighs and drumsticks, bone-in and skin-on
- Take 500 g brown mushrooms, sliced about 1/2 cm thick
- Make ready 1 medium onion, chopped
- Get 3 cloves garlic, finely chopped
- Get 1 handful fresh thyme (about a dozen sprigs)
- Get 3 tbsp tomato paste
- Make ready 1/2 cup brandy
- Make ready 3 cups chicken stock
- Make ready 3 tbsp cold unsalted butter
Features.chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken. Hunter's chicken (chicken chasseur; French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms. This dish is similar to the Italian dish Chicken Cacciatore, but the seasonings make it thoroughly French.
Instructions to make Chicken chasseur:
- Trim the fat and any loose skin off the chicken. Season the pieces with salt and pepper and lay them into a large pan on medium-high heat with a tiny splash of veg oil. Fry for about 20 minutes, flipping occasionally, until deeply browned all over. Remove the chicken to a plate.
- Add the mushrooms to the pan. Fry for 1 or 2 minutes until the mushrooms release their water, then add the onion, garlic, and thyme sprigs. Fry another 2 minutes.
- Stir in the tomato paste and continue frying for a minute. Deglaze the pan with the brandy. Let the brandy boil out, then add the chicken stock. Return the chicken and any juices to the pan. Turn the heat down to medium and let simmer for 30 minutes. Don't flip the chicken.
- Transfer the chicken to a serving plate. Fish out the thyme sprigs and throw them away. Whisk the butter into the sauce a little at a time to thicken and enrichen it. Serve the chicken and sauce separately or combined, either works. Goes very well with mashed potatoes.
Chicken Chasseur , or Hunter's Chicken , is a simple French country meal. What I like about country French cooking is the simplicity. This chicken chasseur recipe makes a quick meal that is very popular here in France. Chasseur means hunter in French, but I can't imagine anyone but the truly desperate hunting a chicken! Warm up cold days with this traditional chicken stew.
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