Best Hunters Chicken Poulet Chasseur Recipes

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CHICKEN CHASSEUR AKA HUNTERS CHICKEN



Chicken Chasseur aka Hunters Chicken image

Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.

Provided by Chef Dennis Littley

Categories     Entree

Number Of Ingredients 13

2 tablespoon Olive oil (more as needed)
2 lbs chicken thighs (bone-in and skin on *you can use a whole chicken cut up )
12 ounces baby portobello mushrooms (halved or quartered)
2 tablespoons shallots (finely diced)
3 cloves garlic (finely diced)
⅓ cup white wine (dry)
⅓ cup marsala (*traditionally cognac or brandy is used)
2 tablespoon tomato paste
1⅓ cup chicken stock
⅔ cup beef stock (*you can use all chicken stock)
1 tablespoon tarragon (chopped)
2 tablespoons heavy cream (*you can substitute Greek yogurt or sour cream)
1 tablespoon finely chopped parsley (for garnish)

Steps:

  • Dredge the chicken thighs in flour seasoned with sea salt and black pepper
  • Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
  • When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
  • Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
  • Deglaze the pan with the wine and marsala.
  • Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
  • Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
  • If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
  • Serve with roasted potatoes or your favorite side dishes.

Nutrition Facts : Calories 690 kcal, Carbohydrate 12 g, Protein 43 g, Fat 49 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)



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.

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