Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken chasseur. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken chasseur is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken chasseur is something which I’ve loved my whole life.
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.
To begin with this recipe, we must prepare a few components. You can cook chicken chasseur using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken chasseur:
- Make ready 12 pieces chicken thighs and drumsticks, bone-in and skin-on
- Get 500 g brown mushrooms, sliced about 1/2 cm thick
- Make ready 1 medium onion, chopped
- Get 3 cloves garlic, finely chopped
- Make ready 1 handful fresh thyme (about a dozen sprigs)
- Make ready 3 tbsp tomato paste
- Get 1/2 cup brandy
- Make ready 3 cups chicken stock
- Prepare 3 tbsp cold unsalted butter
Marco Pierre White Recipe for Chicken Chasseur. Meanwhile, heat a frying pan until hot, add the remaining butter and fry the. 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. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms.
Instructions 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.
This chicken chasseur recipe makes a quick meal that is very popular here in France. Chicken Chasseur, or Hunter's Chicken, is a simple French country meal. 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.
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