Best Quick Chicken Chasseur Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CHASSEUR RECIPE



Chicken Chasseur Recipe image

Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms. A less known French classic, this chicken dish is quick, easy and delicious.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
1 1/2 -2 lbs skinless boneless chicken breasts
1 tbsp butter
1 medium onion (sliced)
250g/8oz mushrooms (cut in half)
2 cloves garlic (sliced)
125ml/1/2 cup dry white wine
4 fresh thyme sprigs (leaves only)
2 fresh bay leaves
1 tbsp tomato paste
150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
350ml/ 1 1/2 cups chicken stock
salt to taste

Steps:

  • In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
  • To the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
  • Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.

Nutrition Facts : Calories 230 kcal, Carbohydrate 8 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 86 mg, Sodium 313 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BONELESS CHICKEN CHASSEUR



Boneless Chicken Chasseur image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
1 1/2 cups chicken stock
Salt
1 1/2 pounds chicken breast cutlets, each cutlet cut into 3 or 4 large pieces
Pepper
Flour, for dredging
1 tablespoon olive oil
5 tablespoons butter
2 carrots, finely chopped
2 large cloves garlic, finely chopped
2 large shallots, finely chopped
1/4 cup brandy
1/2 cup dry white wine
One 14-ounce can petite diced tomatoes
3 tablespoons fresh tarragon leaves, chopped
8 ounces extra-wide egg noodles

Steps:

  • Place the mushrooms in a small pot and cover with the stock. Bring to a low simmer and reconstitute the mushrooms.
  • Bring a medium pot of salted water to boil.
  • Sprinkle the chicken with salt and pepper and then dredge in some flour. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then transfer to a plate. Melt 4 tablespoons of the butter into the oil and add the carrots, garlic, shallots and some salt and pepper, and cook partially covered to soften the vegetables, 5 minutes. Deglaze the pan with the brandy then stir in the wine. Remove the mushrooms from the stock and chop. Add the mushrooms to the pan along with most of the soaking liquid; discard the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon, and then slide the chicken back in and simmer to thicken a bit, 10 minutes.
  • Cook the noodles until al dente in salted water, then drain the noodles and add the remaining 1 tablespoon butter, and toss to coat. Serve the chicken pieces with the buttered egg noodles and a few spoonfuls of the sauce alongside.

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.

Related Topics