Chicken Chausseur My Way Recipes

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.

CHICKEN CHASSEUR

Steps:

• Preheat the oven to 400°F.
• Pat the chicken dry with paper towels then season it with kosher salt and black pepper. Dip each chicken piece in flour on both sides then shake off the excess flour.
• In a large Dutch oven, heat the 2 tbsp of butter and 2 tbsp of oil over medium-high heat until simmering. Working in multiple batches, cook the chicken for about 1-2 minutes on each side or until golden brown. Transfer the browned chicken to a baking sheet and keep about 2 tbsp of grease in the pot. Discard the remaining grease.
• Cook the browned chicken in the oven for 30-35 minutes or until the internal temperature reaches 165°F.

CHICKEN CHASSEUR

Steps:

• Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
• Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
• Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
• Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
• Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
• Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
• Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
• Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
• When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
• Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

HUMMUS - MY WAY

Steps:

• Rinse and drain the garbanzo beans.
• Place into a bowl add the garlic and mash well yet still retaining some texture.
• Mix in the sour cream, olive oil, and lemon juice.
• Add cumin, salt & pepper to taste.
• Serve with baby carrots other veggies or pita chips.

CHICKEN CHASSEUR

Steps:

• Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
• Sauté the chicken until golden brown on both sides.
• Remove to a plate or bowl and reserve.
• Sauté the shallots until soft but not brown.
• Add the mushrooms, put on the lid, and cook for 3 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
• Bring to a simmer, stirring; then reduce the heat.
• Add the tarragon.
• Put the chicken and juices back into the pan.
• Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
• Serve directly from the buffet casserole, or remove to a platter.
• If your parsley is not bitter tasting, sprinkle with chopped parsley.

CHICKEN SALAD MY WAY

Steps:

• Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
• Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
• Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.