Chicken sauté chasseur
Chicken chasseur ('hunter's chicken') is a French dish, known in France as poulet chasseur. It consists of fried chicken served hot, with sauce chasseur, which is based on mushrooms, onions or shallots, tomatoes and wine and may also contain stock and various herbs.
Chicken sauté chasseur
Chicken chasseur ('hunter's chicken') is a French dish, known in France as poulet chasseur. It consists of fried chicken served hot, with sauce chasseur, which is based on mushrooms, onions or shallots, tomatoes and wine and may also contain stock and various herbs.
Cooking Instructions
- 1
Collect all the ingredients and equipment.
- 2
Place the butter or oil in a sauté pan on a fairly hot stove.
- 3
Season the pieces of chicken and place in the pan in the following order: drumsticks, thighs, wings and breast.
- 4
Cook to a golden brown on both sides.
- 5
Cover with a lid and cook on the stove or in the oven until tender. Dress neatly in a suitable dish.
- 6
Add the shallots to the sauté pan, rubbing them into the pan sediment to extract the flavour. Cover with a lid and cook on a gentle heat for 1-2 minutes.
- 7
Add the washed, sliced mushrooms and cover with a lid. Cook gently for 3-4 minutes, without colour. Drain off the fat.
- 8
Add the white wine and reduce by half.
Add the jus-lié, demi-glace or reduced stock.
- 9
Add the tomatoes. Simmer for 5 minutes.
- 10
Correct the seasoning and pour over the chicken.
- 11
Sprinkle with chopped parsley and tarragon and serve.
Ballotines of chicken chasseur can be prepared as above or lightly braised (as shown).
- 12
TIPS: The leg meat takes longer to cook than the breast meat, which is why the drumsticks and thighs should be added first.
Add the soft herbs and tomatoes just before serving.
Healthy eating tips:
Use a minimum amount of salt to season the chicken.
The fat content can be reduced if the skin is removed from the chicken.Use a little unsaturated oil to cook the chicken, and drain off all excess fat from the cooked chicken.
Serve with a large portion of new potatoes and seasonal vegetables.
Similar Recipes
-
Chicken chasseur Chicken chasseur
Without question, chicken chasseur is my favourite French dish. The combination of succulent chicken, meaty mushrooms and rich sauce never fails to satisfy. My version swaps out the wine for brandy. It's a little unusual, but I think it adds an extra dimension to the finished dish.
-
Sautéed Chicken Breast Chardonay Sautéed Chicken Breast Chardonay
this dish is simple and delicious! the chicken is unbelievably tender and moist. the sauce delivers an extremely rich flavor to complete its perfection. highly recommended for a fast, delicious, and affordable meal! :hungry
-
Easy Chicken Breast Lemon Sauté Easy Chicken Breast Lemon Sauté
This is my mother-in-law's recipe.If you are using a soup stock cube, crush it gently before adding. Recipe by belfy
-
Chinese-Style Chicken Breast Sauté Chinese-Style Chicken Breast Sauté
I always rely on chicken breast before payday. This is a Chinese flavored version of "Sautéed Chicken That's Still Tender and Mild". Another thing I want to do at the end of the month is to get rid of all the aromatic vegetables I have stored. I also wanted to use up some Chinese flavoring ingredients...so this recipe was born.I used a chicken breast that weighed 230g after the skin and extra fat were removed. After Step 3, it goes quickly, so if you have the time, pre-season the chicken in advance. If you will be using this in a bento and you'll be marinating it overnight and cooking it in the morning, use a little less salt and a little more sake. If leftover chicken stored in the refrigerator stiffens up, once you heat it up in the microwave, the tender texture will return. It's also delicious with some dry-roasted pine nuts scattered on top. If you like pine nuts I recommend adding them here. For 2 servings. Recipe by Sabumochi -
Sauté of Chicken, Lyonnaise Sauté of Chicken, Lyonnaise
One of the last dishes served on the Titanic. This chicken is so very tender it just melts in your mouth!!!
-
Chicken Fricasse Chicken Fricasse
I love the traditional long simmered chicken Fricasse with bone in chicken parts and a egg thickened cream sauce full of fresh vegetables but was looking for a way to speed things up and lighten the dish a bit. This version I came up with is quick and really delicious. Serve it with rice, pasta or potatoes or just crusty bread to dip in the sauce.
-
Sauté salad Sauté salad
I had a few extra veggies in the fridge and didn't want anything to go bad, so I thought the combination sounded worth a try. Make sure the button mushrooms go in raw. They help to soak up some of the excess juices from the other vegetables and add a delightfully light texture to the mix :)Enjoy!
-
Moist Chicken Breast Sauté With Lots of Salted Leek Moist Chicken Breast Sauté With Lots of Salted Leek
I wanted to cook inexpensive chicken breast in a delicious way, and tried this one out. It was a big hit!If you cook the chicken for too long it will become hard and dry, so be careful. Recipe by pekohime -
Chicken Fricassee Chicken Fricassee
https://www.recipetineats.com/chicken-fricassee-quick-french-chicken-stew/
-
Pan-crisped chicken and fines herbes sauce Pan-crisped chicken and fines herbes sauce
Because it's been a while, for tonight's dinner I chose to go in a French(ish) direction. Enter fines herbes. Classically, fines herbes would be a blend of parsley, chives, tarragon, and chervil. Unfortunately, I have never ever seen chervil in my local supermarket, so classic went out the window. Instead, I threw in a little sweet basil, as well as a little dill I had lying around. Tradition aside, just about any soft herbs will really work in a pinch. And boy, did they work. Just a dollop of fines herbes was enough to elevate a butter pan sauce from good-but-simple to wow, that's really delicious. As a bonus, because the fines herbes was made as a paste, I can use it throughout the week to fancy up everything from scrambled eggs to a a cream sauce for steak. -
French country chicken with mushroom sauce French country chicken with mushroom sauce
This is a delicious dish!
-
Garlic Chicken Sauté Garlic Chicken Sauté
Finely minced garlic burns easily in the frying pan, but using grated garlic is a perfect solution to this problem. ♪* I remove the skin from the chicken, but feel free to leave it on.* Cover with the lid immediately after sprinkling with white wine. Recipe by Akane
More Recipes
Comments