Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken chasseur. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken chasseur is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook 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
- Make ready 500 g brown mushrooms, sliced about 1/2 cm thick
- Prepare 1 medium onion, chopped
- Prepare 3 cloves garlic, finely chopped
- Get 1 handful fresh thyme (about a dozen sprigs)
- Prepare 3 tbsp tomato paste
- Take 1/2 cup brandy
- Get 3 cups chicken stock
- Take 3 tbsp cold unsalted butter
This chicken chasseur recipe makes a quick meal that is very popular here in France. 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. This dish is similar to the Italian dish Chicken Cacciatore, but the seasonings make it thoroughly French. Chicken Chasseur, or Hunter's Chicken, is a simple French country meal.
Steps 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.
What I like about country French cooking is the simplicity. There isn't a lot of "over-thinking" about preparing a meal. This week, I did the Chicken Chasseur - a French dish made up of Chicken Breasts, in a White Wine, Lemon Cream Sauce, with Mushrooms and Tomato and then topped with fresh basil. Buy whole chickens and ask the butcher to quarter them for you. Chicken Chasseur is on our menu today.
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