Skillet Chicken Chasseur Recipes

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CHICKEN CHASSEUR OR HUNTER'S CHICKEN



Chicken Chasseur or Hunter's Chicken image

Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes. It contains simple ingredients like bone-in chicken, mushrooms, tomatoes, wine, and herbs. It's very easy to make and looks as amazing as it tastes. Serve it to your guests or family, tell them that it's Chicken Chasseur and you'll impress everybody. But once they've actually sunken their teeth into it, I guarantee they'll be speechless (that happened in my house).

Provided by Edyta

Number Of Ingredients 11

8 Chicken Thighs (Bone-In, Skin on)
2 tbsp Clarified Butter or Light Cooking Oil
8 oz Mushrooms (White Button or Baby Bella, sliced)
2 Shallots (Medium, chopped)
1/4 cup Cognac (Optional)
1/2 cup White Wine (Dry)
1/2 cup Chopped Tomatoes (Or 2 tbsp Tomato Paste)
2 cups Chicken Stock (Or combination of chicken and beef stock in 2:1 ratio)
2 tbsp Wondra Flour (Or All-Purpose Flour - optional if the sauce is not thick enough)
1 tbsp Fresh Tarragon (Chopped)
1 tbsp Fresh Parsley (Chopped)

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!

Nutrition Facts : Calories 431 kcal, Carbohydrate 18 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 424 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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.

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.

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

HUNTER STYLE CHICKEN- CHICKEN CHASSEUR



Hunter Style Chicken- Chicken Chasseur image

This is a great recipe which creates a juicy chicken with a crispy crust. The sauce is so delicious also! (but haven't tried it with the brandy or cognac-keep forgetting to buy it) I found this recipe in Cooks Illustrated.

Provided by codeblusqrl

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 bone-in skin on chicken breast halves
2 tablespoons vegetable oil
8 ounces white button mushrooms, sliced
1 minced medium shallot
3 tablespoons brandy (or cognac)
1/2 cup dry white wine
3 1/2 cups chicken broth
1/3 cup drained canned diced tomato
3 tablespoons cold butter (cut into 4 pieces)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon

Steps:

  • Sprinkle salt and pepper over chicken.
  • Heat oil in skillet over med heat. Add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
  • Turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. Remove chicken from pan and set aside.
  • Pour off all but 2 tbs of fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
  • Reduce heat to medium and add shallots, cook until soft (about 1 minute).
  • Remove pan from heat and add brandy. Let stand until brandy warms slightly, about 10 seconds. Wave a long match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames die.
  • Add wine. Using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
  • Add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
  • While sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
  • When chicken is done, put on serving dish and cover with tent of foil.
  • When sauce is done, whisk in butter, one piece at a time until incorporated. Add parsley and tarragon and salt and pepper to taste.
  • Spoon sauce over chicken. Serve.

Nutrition Facts : Calories 375.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 69.3, Sodium 828.2, Carbohydrate 6.3, Fiber 1, Sugar 2.6, Protein 21.8

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

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