Braised Chicken Chasseur Recipes

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

Ingredients

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

BRAISED CHICKEN CHASSEUR

Braised chicken chasseur image

Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Provided by Gary Rhodes

Categories Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 9

Ingredients

4 chicken legs
2 tbsp olive oil
2 onions , thickly sliced
250g whole button or chestnut mushroom
1 rounded tbsp tomato purée
300ml white wine
400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)
3-4 tomatoes , quartered and deseeded (optional)
sprinkling tarragon leaves and chopped parsley

Steps:

Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.69 milligram of sodium

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

Ingredients

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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