Chicken Chasseur Recipe - Easy and Delicious
Hello friends, today I'm going to share with you one of the first recipes I learned as a young apprentice chef in France. In France, it is known as Poulet Chasseur but here in the States, it is known as Chicken Chasseur. It is an old classic-style family dish. I love making the old classics. Especially when they are super easy to make and delicious!We're talking about tender chicken seared to perfection and then simmered in a rich and savory sauce made with garlic and mushrooms and a little cognac.So, what are we waiting for, let’s get cooking!
Recipe Video
Recipe Ingredients
For the Chicken:
- 1 Chicken Cut into 8 pieces
- 4 tablespoons Clarified Butter
- 3 cups Flour seasoned with salt and pepper
- ¼ cup Shallots diced
- 1 generous tablespoon Garlic chopped
- 1 ½ cups Carrots diced or sliced
- 2 tablespoons of Fresh Thyme chopped (use ½ if using dry)
- 1 ½ cups White Wine, you can use Chardonnay or Sauvignon Blanc
- 1 tablespoon Tarragon chopped (Estragon) (use ½ if using dry)
- 2 cups of your favorite Stock it could be Chicken or Beef (the Chef used Roasted Chicken Stock)
- ¼ cup Cognac or Brandy (optional)
For the Garnish:
- 2 cups Mushrooms chopped
- 2 tablespoons Shallots chopped
- 1 tablespoon Thyme chopped
- Salt and Pepper to taste
- 2 tablespoons Cognac or Brandy (optional)
- 2 tablespoons Parsley chopped
Recipe Instructions
Prepare the Chicken:
- Dredge the chicken pieces with the flour, and be sure to shake off the excess.
- In a Dutch oven or a frying pan, heat some 2 tablespoons of clarified butter or cooking oil. When hot, add the chicken and sauté on both sides until golden brown, when the chicken is golden brown, remove and set aside.
- In the same pan or a new pot heat more clarified butter and when hot add the shallots and cook for a few minutes. Add the garlic and when fragrant (only 40 to 60 seconds) add the carrots, thyme and wine. Let the wine reduce until half remains and add the tarragon and the chicken, legs and tights. Add the stock and cook for about 10 minutes and add the breast. Continue to cook at very low heat until the chicken is fully cooked, for about 35 to 40 minutes.
- Add the cognac and adjust the seasoning with salt and pepper if needed.
Prepare the Garnish:
- In a new frying pan, heat the remaining 2 tablespoons of clarified butter, when hot add the mushrooms, shallots, thyme and adjust the seasoning with salt and pepper. Sauté the mushrooms until cooked adjust the seasoning to your liking, and add the cognac of the heat.
- Sprinkle with the parsley.
