Best Bobby Flays Chicken Chasseur Recipes

CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
• Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
• Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
• Add the white meat to the pan, cover and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
• Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
• Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.

FRIED CHICKEN

Steps:

• In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
• Yield: 4 to 6 servings

BOBBY FLAY'S CHICKEN CHASSEUR

Steps:

• 1. Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet. Keep warm in oven until all pieces have been browned.
• 2. Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 2 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
• 3. Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 2 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
• 4. Serve the sauce with the chicken over some of the Creamy Polenta. Recipe to follow.
• 5. Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

CHICKEN PARMESAN

Steps:

• For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate.
• For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
• For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside.
• Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate.
• Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside.
• Change the oven setting to broil.
• For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together.
• Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes.
• Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH GRUYERE AND PARMESAN

Steps:

• Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.
• Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
• Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
• Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.
• Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
• Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

BOBBY FLAY'S CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
• Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
• Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes. Add the serrano chile, garlic, and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer. Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
• Add the white meat to the pan, cover, and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
• Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
• Season with salt, pepper, and honey to taste. Stir in the capers and basil, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over the spaghetti, and top with shaved Parmesan.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.