American Chicken Chasseur recipe

American Chicken Chasseur

A delicious French chicken in a tomato, herb sauce.

Chicken chasseur is a French dish, known in France as poulet chasseur, It consists of fried or sauté chicken served hot, with sauce chasseur, which is based on mushrooms, shallots, tomatoes and a dry white wine. I also add a simple home made chicken stock, cream and tarragon herbs. The name derives from the French chasseur, meaning “hunter”. It’s a fairly simple dish to make and always a popular dish. Enjoy my version of chicken chasseur.

Preparation Time:15
Cook Time:55
Ready Time:1h 10min
Servings:4-6
Cuisine:French
Category:Chicken

Ingredients

1 whole chicken (broken down)

1 tbsp all purpose (plain flour)

4 tbsp tablespoons olive oil

2 tbsp butter

2 carrots

2 shallots

2 garlic cloves

150g button mushrooms

2 bay leaves

1 tsp dried tarragon

1 cup dry white wine

1 cup chicken stock (Use browned chicken bones)

2 cups tomato puree

1/2 cup heavy cream

Handful of fresh parsley leaves

Steps

Step 1

If making a stock, chop up the chicken carcass and brown in a large pot in a little olive oil. Once brown, cover with water and add the two bay leaves. Simmer for 30 minutes and strain. Set aside once ready. You can also cook away in fat from the surface

Season your chicken pieces with salt and pepper. Coat generously in flour. Set aside.

Step 2

Cut carrots into small dice (brunoise)

Step 3

Cut the mushrooms into quarter

Chop shallots and garlic finely

In a deep heavy pan or Dutch oven, over high heat, add olive oil and a little butter, brown the chicken pieces on all side. Approx. 8 minutes. Set aside.

Step 4

In the same sauté pan, on medium heat, add the carrots, shallots and garlic, cook until it barely starts to brown, approx. 3 minutes. Add the diced mushrooms and cook 2 or 3 minutes. Season with salt and pepper.

Step 5

Deglaze pan with the wine, turn up the heat and scrape the bottom of your pan with a wooden spoon to loosen into the cooking juices. Add tarragon and reduce the wine by half.

Step 6

Add the pureed tomatoes and cream. Taste for seasoning

Step 7

Transfer content to the a large pot (or use the same pot for chicken stock). Place chicken pieces in sauce. Lower the heat, cover and simmer for 45 minutes. Add crushed pepper and chopped parsley before serving.