Quick Chicken Chasseur Recipes

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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

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.

QUICK CHICKEN CHASSEUR



Quick chicken chasseur image

A classic in a flash, you can also use beef. Either way - it's a winner

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 25m

Number Of Ingredients 8

8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley, chopped

Steps:

  • Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
  • Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.65 milligram of sodium

CHICKEN CHASSEUR



Chicken chasseur image

Chicken chasseur is the classic French dish that's easy but good enough to give to guests. Serve it with creamy mash and a crisp green salad.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 18

1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots or onions, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full fat milk

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.

EASY CHICKEN CHASSEUR



Easy Chicken Chasseur image

Lillian Charves, of New Bern, North Carolina says, "I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup cornstarch
1 pound boneless skinless chicken breasts, cut into 1-inch strips
4 teaspoons olive oil, divided
1 cup sliced fresh mushrooms
3 green onions, thinly sliced
1/2 cup reduced-sodium chicken broth
1/2 cup sherry or reduced-sodium chicken broth
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, cut into wedges and seeded
Hot cooked rice, optional

Steps:

  • Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside., In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired.,

Nutrition Facts : Calories 260 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 283mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

BONELESS CHICKEN CHASSEUR



Boneless Chicken Chasseur image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
1 1/2 cups chicken stock
Salt
1 1/2 pounds chicken breast cutlets, each cutlet cut into 3 or 4 large pieces
Pepper
Flour, for dredging
1 tablespoon olive oil
5 tablespoons butter
2 carrots, finely chopped
2 large cloves garlic, finely chopped
2 large shallots, finely chopped
1/4 cup brandy
1/2 cup dry white wine
One 14-ounce can petite diced tomatoes
3 tablespoons fresh tarragon leaves, chopped
8 ounces extra-wide egg noodles

Steps:

  • Place the mushrooms in a small pot and cover with the stock. Bring to a low simmer and reconstitute the mushrooms.
  • Bring a medium pot of salted water to boil.
  • Sprinkle the chicken with salt and pepper and then dredge in some flour. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then transfer to a plate. Melt 4 tablespoons of the butter into the oil and add the carrots, garlic, shallots and some salt and pepper, and cook partially covered to soften the vegetables, 5 minutes. Deglaze the pan with the brandy then stir in the wine. Remove the mushrooms from the stock and chop. Add the mushrooms to the pan along with most of the soaking liquid; discard the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon, and then slide the chicken back in and simmer to thicken a bit, 10 minutes.
  • Cook the noodles until al dente in salted water, then drain the noodles and add the remaining 1 tablespoon butter, and toss to coat. Serve the chicken pieces with the buttered egg noodles and a few spoonfuls of the sauce alongside.

CHICKEN CHASSEUR



Chicken Chasseur image

This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 Tbsp. of butter with the olive oil if you prefer that flavor.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 8 pieces

Number Of Ingredients 11

8 skinless chicken breasts or 1 whole chicken, cut into 8 pieces
5 tablespoons extra virgin olive oil
2 shallots, finely chopped
1/4 lb button mushroom, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons Bourbon or 2 tablespoons whiskey
2 teaspoons tomato paste
3/4 cup chicken stock
2 teaspoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon chopped parsley

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.

Nutrition Facts : Calories 199.7, Fat 11.5, SaturatedFat 1.9, Cholesterol 58, Sodium 104.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.9, Protein 15

ONE-POT CHICKEN CHASSEUR



One-pot chicken chasseur image

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Provided by James Martin

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 10

1 tsp olive oil
25g butter
4 chicken legs
1 onion, chopped
2 garlic cloves, crushed
200g pack small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock

Steps:

  • Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
  • Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  • Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  • Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
  • Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  • Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  • Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  • Put the chicken legs back into the sauce and serve.

Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.11 milligram of sodium

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