Chicken Chasseur Aka Hunters Chicken Recipes

CHICKEN CHASSEUR OR HUNTER'S CHICKEN

Steps:

• Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
• Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
• Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
• If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
• Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
• If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
• Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
• Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

CHICKEN CHASSEUR AKA HUNTERS CHICKEN

Steps:

• Dredge the chicken thighs in flour seasoned with sea salt and black pepper
• Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
• When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
• Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
• Deglaze the pan with the wine and marsala.
• Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
• Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
• If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
• Serve with roasted potatoes or your favorite side dishes.

HUNTER'S CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
• While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
• Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

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.

HUNTERS CHICKEN CHASSEUR

Steps:

• Put oven rack in middle postion; heat oven to 400*F. Sprinkle chicken evenly with salt and pepper. Heat oil in a 12" skillet over medium high heat until almost smoking. Add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. Using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. Place browned chicken side up on baking sheet and set aside.
• Pour off all but 2 tbls. fat from pan. Add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. Reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
• Remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (If using brandy or cognac, wave a lit long match over skillet until brandy ignites.Return pan to medium high heat and shake skillet until flames subside). Add wine; and using a wooden spoon, scrape brown bits from the pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.
• Add broth and tomatoes and simmer over medium high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.
• While the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. Transfer chicken pieces to serving platter and tent with foil.
• When the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. Add the parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately. Enjoy!

CHICKEN CHASSEUR

Steps:

• Heat oil , add chicken and brown for 5 minutes.
• Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
• Then add wine and tomatoes.
• Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
• When chicken is tender, sprinkle the tarragon on top and mix it in .