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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!
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Prepare the Chicken:
2
Dredge the chicken pieces with the flour, and be sure to shake off the excess.
3
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.
Clarified Butter4 tablespoons
4
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.
Clarified Butter4 tablespoons
5
Add the cognac and adjust the seasoning with salt and pepper if needed.
6
Prepare the Garnish:
7
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.
Clarified Butter4 tablespoons
8
Sprinkle with the parsley.
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