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- Meat and poultry
- Cuts of chicken
- Chicken thigh
I've had one of those chicken chasseur packet mixes lying around for ages and instead of using it I thought, I'm gonna make it from scratch! It went really well - it traditionally has wine in it, but we didn't have any in the house. Serve with new potatoes and green beans.
Buckinghamshire, England, UK
137 people made this
- Drizzle of olive oil
- 2 cloves garlic, crushed
- 1/2 red onion, chopped
- 4 rashers bacon, cut into large pieces
- 2 skinless, boneless chicken thighs, cut into chunks
- 150g button mushrooms, quartered
- 1 tablespoon plain flour
- 1 (400g) tin chopped tomatoes
- 1/2 beef stock cube
- dash of Worcestershire sauce
- large handful of fresh parsley, chopped
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Heat olive oil in a large pan over medium heat. Cook and stir garlic and onion until softened, about 5 minutes. Stir in bacon and continue cooking until it begins to crisp up, about 5 minutes. Add chicken pieces and cook until browned and no longer pink in the middle, about 5 minutes.
- Add mushrooms and stir to coat; cook until reduced in size and softened, about 5 minutes. Stir in flour until a paste has formed. Pour in chopped tomatoes and crumble in the beef stock cube. Bring to the boil and cook until thickened, about 10 minutes.
- Pour in a dash of Worcestershire sauce and a handful of chopped parsley; season to taste with salt and pepper.
Serve over new potatoes with parsley butter. Here's how to make them: Cook 500g new potatoes in boiling salted water until tender, 20 to 25 minutes; drain. Meanwhile, melt butter in a small pan over medium heat; stir in parsley. Toss butter mixture with drained potatoes and season with salt and pepper.
See it on my blog
Reviews & ratingsAverage global rating:(12)
Reviews in English (12)
Used chicken quarters (skin and bone on/in) and browned them off in frying pan both sides. Put into large casserole dish. Made the sauce without the chicken in it, and poured it over the chicken. Put lid on and baked for approx 50 mins at 180. Lots of "mmmm" sounds, my family wolfed it down.. I however didn't, I'm vegetarian!-24 Oct 2013
Very tasty, a nice change. Like a chicken stew: very tasty, especially with rice.Thanks for sharing! x-12 Oct 2015
The whole family loved it! I made it exactly as instructed and with no substitutions - right down to the new potatoes with parsley butter. I'm mad we ate it before taking a photo, as the presentation was lovely too! I'll definitely be making this again for the family! Fabulous!!!!-18 Mar 2014
The chicken chasseur also called the hunter’s chicken (poulet sauté chasseur) is a classic French stew made with pieces of chicken, which are braised in brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and parsley. It is best made using a cast iron dutch oven. Serve with a side of potatoes or quality tagliatelli, and a dry white Muscadet wine.
Chicken chasseur Video recipe:
Boneless Chicken Chasseur
Place the porcini mushrooms and stock in a small pot. Bring to a low simmer to reconstitute the mushrooms. Remove from heat and reserve.
Bring a medium pot of water to a boil.
Season the chicken with salt and pepper and dredge in flour. In a large skillet, heat the EVOO over medium-high. Add the chicken and cook until browned on both sides and cooked through, 3 to 5 minutes transfer to a plate. Reduce the heat to medium, melt 3 tbsp. butter in the skillet and add the carrots, shallots and garlic. Season with salt and pepper. Partially cover and cook until the vegetables are softened, 3 to 5 minutes.
Deglaze the pan with the brandy, then stir in the wine. Remove the mushrooms from the stock and chop add to the pan along with the stock, discarding the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon. Add the chicken and simmer until sauce thickens a bit, about 10 minutes.
Meanwhile, salt the boiling water and cook the egg noodles until al dente. Drain the noodles, return to the pot and toss with the remaining 1 tbsp. butter. Serve the chicken with the buttered egg noodles and a few spoonfuls of sauce.
Country chicken chasseur recipe - Recipes
Serving Size: 4
Preparation Time: 2:00
- 1 tbl butter
- 1 tbl olive oil
- 3-1/2 lb chicken&mdashcut up for frying
- 6 oz AP shallots&mdashpeeled and diced
- 10 oz mushrooms&mdashsliced
- 2 tbl flour
- 1 floz Brandy
- 10 floz Chardonnay
- 1 tbls Sun-dried tomato Pesto
- 1/4 cup tomato sauce
- 1 pint Stock Chicken Brown
- 1 tbl parsley&mdashchopped
- salt and pepper&mdashto taste
- lemon juice fresh&mdashto taste
Cut the bird into 12 pieces, leg, thigh and breast in two, wing. Using a heavy pot with a lid, start it skin side down in the butter and oil over a medium flame, and let it take good color. Turn it over and brown both sides. Remove the chicken to a dish.
Add the diced shallots and mushrooms. Let the shallots get soft and lightly browned. Take your time. Add 2 tbs of flour and let it brown. The taste of the browned flour is a basic part of this dish. Another way is to lightly flour the bird before frying. Pour off all excess fat at this point. Add Sun Dried Tomato Pesto (a new wrinkle) and cook a few moments more. Add tomato sauce and cook 5 minutes, to cook off any sourness.
Add the Brandy, Wine, and Brown Chicken Stock. Let this come to a boil, and simmer 5 min, with stirring.
Add the previously browned Chicken and any juices it may have left with it, and simmer in the sauce till tender. This may take less than an hour with todays tender chickens, but will take longer with wild game, such as Pheasant.
If the sauce weeps some grease, as chicken will do, skim what you can and bind the rest with some cornstarch dissolved in white wine. The reason we added a little flour to brown is so if you do this step, the sauce won't look clear, as though you had taken a shortcut and only used cornstarch.
Season with salt and pepper, add some freshly chopped parsley. If the sauce tastes a bit oily, try adding some fresh lemon juice or a dash of Balsamic Vinegar.
(What if you don't have brown chicken stock? Use regular stock. The color of this sauce is a rich reddish brown, using regular chicken stock it will be too pale. Adjust it with dark mushroom soy, and use less salt.)
Suggested Wine: I used Gallo Chardonnay to cook and drink with this dish.
Serving Ideas: On a bed of rice, noodles, mashed potatoes or grits
NOTES: Chasseur, or Hunter Style was formerly meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough.
Steve's #15 Recipes
© 1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
How to make chicken chasseur in instant pot
Season the chicken and coat in flour. Then, brown the pieces on both sides. This takes about 5 minutes and you can do it in your instant pot or on a stove top. I don’t like cleaning extra pans, so I do it in my Instant Pot.
When the chicken is browned, take it out and throw in the carrot, onions and mushrooms. I sauté them for a few minutes and then I pour in the wine. Now it’s important to cook this for at least 5 minutes in order to reduce the alcohol.
Only then you add chicken stock, Worcestershire sauce, thyme and close the lid.
This instant pot chicken chasseur is cooked on high pressure (MANUAL setting/PRESSURE COOKING setting) for 7 minutes. After, I wait 5 minutes and then I release the pressure manually.
All you have to do at this stage is add a small piece of butter and thicken the sauce with cornstarch. Taste it and If you are happy with its taste, you are ready to serve. If not, add seasoning.
Tips for making instant pot chicken chasseur
- Browning the chicken first and sautéing mushrooms, onion and carrot intensifies the flavors so I highly recommend doing it.
- Oil – to make pressure cooker chicken chasseur, you can use vegetable oil, sunflower or olive oil
- Mushrooms – I used white button mushrooms to make this Instant Pot chicken chasseur. Now you feel free to use any mushrooms that are available in your store – Portobello mushrooms, cremini or dried mushrooms (make sure to soak them in boiling water first)
- Herbs – Fresh flat leaf parsley is a great choice. Thyme (fresh or dried) or marjoram (dried) work well too. I usually use what I have on hand.
- Adding a little butter at the very end of cooking makes the sauce richer. This is completely optional though.
What to serve with chicken chasseur?
This depends on what you like. Here are some ideas for you:
Potatoes – What about making Parmesan Roasted Potatoes or Irish Colcannon.
Rice – use any rice you like (basmati, long grain, jasmin, wild rice …).
What chicken is best to make instant pot chicken chasseur?
I prefer using thighs or legs as they have more flavor than chicken breasts. They can be with skin or skinless as well as boneless/with bone in.
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
Nobody wants boring chicken, so turn to this recipe if you’re craving a bold flavor. Marinating is a simple way to enhance flavour, but be sure not to soak the meat in liquids for too long, or you’ll end up with a stringy, tough texture.
Equal parts fancy and easy to make, you can whip up this recipe in no time for a meal that’s special enough for a holiday or another important occasion. Try it when you need a break from purely savoury recipes and are looking for something sweet and unusual.
Chicken chasseur or should I say Poulet Sautéhasseur in French, is a wonderfully flavoured chicken dish which makes a deliciously easy meal for your family or for entertaining. Colourful and appetizing, a dish so easy to fall in love with.
It's a dish that is going to please everyone and also one that is so warming and welcoming on a chilly evening.
You can make it using a whole chicken - cutting it into portions as this is the traditional way and is more economical, or you can buy the portions from your butcher or supermarket already cut for you to save you the time. Chicken breast portions are ideal, but again whatever you prefer.
If you cut a whole chicken in portions you not only get good value but you also get a better flavor especially if you have a free range chicken.
The chickens in France are such good quality and they are very proud of their poultry so buying a good quality chicken gives you the best flavor even if you cannot get to France!
4 shallots, peeled and finely chopped
225gms (8oz) peeled tomatoes
75 ml (3 oz) dry vermouth or white wine
1 tablespoon chopped parsley
Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.
Peel the onions, leave them whole.
Peel and finely chop the shallots.
Melt the butter in a large heavy bottomed saucepan or Dutch oven (cocottes in France) and add the olive oil.
Add the chicken pieces to the pan and brown on both sides.
Add the onions and shallots to brown them a little.
Remove them from the heat, add the vermouth or white wine and ignite with a match.
As the flames die down, add the bouquet garnish, the bay leaf and season to taste.
Drain the tomatoes, and chop roughly.
Add the tomato juices to the pan and place the lid on.
Trim the mushrooms and add to the pan with the chopped tomatoes.
Cook for a further 30 minutes until the it is cooked and the juices have thickened.
When ready to serve, sprinkle with the chopped parsley or leave as a sprig as I have done in the photo.
- 8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz)
- 1 tbsp olive or sunflower oil
- 1 onion, thinly sliced
- 4 rashers smoked back bacon, cut into roughly 2cm/¾in slices
- 150g/5½oz small mushrooms, halved or quartered if larger
- 3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices
- 20g/¾oz plain flour (around 2 tbsp)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 500ml/18fl oz hot chicken stock (made with 1 stock cube)
- 1 medium leek, trimmed and cut into roughly 1cm/½in slices
- salt and freshly ground black pepper
Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7–8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.
You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek.
Instant Pot Country Chicken
Jack and I finally jumped on the Instant Pot bandwagon this past month – and today’s easy and delicious Instant Pot Country Chicken has made us fans of this versatile kitchen appliance!
I’ll admit, we’ve been seeing all types of Instant Pot recipes online over the last year or so. But with a kitchen already full of various small appliances that handle different cooking tasks, Jack and I were reluctant to add one more.
But our Instant Pot Country Chicken is one of those meals where you can do most of the prep ahead of time. Then, when you come home after a busy day – it takes 12 minutes to cook once your Instant Pot heats up! Your family will love this tender, juicy chicken and a variety of vegetables including new red potatoes, onions, carrots and peas – plus a flavorful creamy gravy on top.
Like most other Instant Pot recipes – the best cooking results occur when the ingredients are placed into the pot in a specific order (the foods that take the longest to cook need to go in first), so you’ll want to follow our Instant Pot Country Chicken recipe exactly as written.
We made this Instant Pot Country Chicken in the 6-liter Instant Pot DUO Plus60. Your cooking time may vary if you are using a different model Instant Pot.
Finally, we wanted crispier chicken skin, so we placed our pressure-cooked chicken under the broiler until lightly golden brown. This step is optional if you don’t care about crispy skin.