Best Homemade Chicken Chasseur Recipes

Homemade Chicken Chasseur image

Provided by FLUFFSTER

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
4 chicken breasts (bone-in, about 2 1/4 lbs.in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 lb mushroom, sliced
2 fresh garlic cloves, minced
1 1/2 teaspoons flour
6 tablespoons dry vermouth or 6 tablespoons dry white wine
2/3 cup low sodium chicken broth or 2/3 cup homemade stock
1 cup crushed tomatoes, canned, drained
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped

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.

Chicken Chasseur (Hunter-style Chicken) image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter
5 ounces cremini mushrooms, emincer (thinly sliced)
1 large shallot, ciseler (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato)
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

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.