Chicken chasseur

Name: Chicken chasseur
Total time: 7200 s
Yield: 3 Persons
Cuisine: Indian
Ingredients: 1/2 kg Chicken; 1 tbsp Refined flour; 1 tbsp butter; For the brown chicken stock; 250 gm Chicken bones; 1 medium sized carrots; 1 medium sized Onion; 3-4 Garlic cloves; 1 tbsp Oil; 1 Coriander sticks; Water as required; For the sauce; 1 medium Onion; 1 tsp thyme; 1 Red capsicum daimond cut; 1 tbsp Butter; to taste Salt; 1/2 tsp Black pepper; 250 ml brown chicken stock

Chef Aarti Nijapkar @cook_12274382

Mumbai

#Chickenrecipe.... Chicken Chasseur is a French classical dish this is combine tomato puree , sauce , chicken brown stock it's very healthier dish ....Let's start to make this super healthy dish

Chef Aarti Nijapkar @cook_12274382

Mumbai

#Chickenrecipe.... Chicken Chasseur is a French classical dish this is combine tomato puree , sauce , chicken brown stock it's very healthier dish ....Let's start to make this super healthy dish

Saved

Ingredients

2 hrs

3 Persons

1/2 kgChicken
1 tbspRefined flour
1 tbspbutter
For the brown chicken stock
250 gmChicken bones
1medium sized carrots
1medium sized Onion
3-4Garlic cloves
1 tbspOil
1Coriander sticks
Water as required
For the sauce
1medium Onion
1 tspthyme
1Red capsicum daimond cut
1 tbspButter
to tasteSalt
1/2 tspBlack pepper
250 mlbrown chicken stock

Saved

Steps

2 hrs

1

Take chicken wash it coat each psc in flour then season with salt and pepper
2

Take pan add butter or oil add in chopped onion saute until light colour then add tomato puree mix well add thyme, black pepper, mix well add some tomato sauce again mix together
3

Now add chicken and chicken brown stock mix well and cook for 20 Minutes
4

Then add red daimond cut capsicum simmer for again 5 minutes
5

Now add in refined flour and mix well become lightly thickness stir continusely
6

Now ready to serve heat chicken chassure
7

Chicken brown stock preaheat oven 180*c take baking tray Arrange the chicken bones on a baking tray Roast for about 30 to 40 minutes in the preheated oven until well browned
8

Heat oil in a saucepan over medium heat. Add the onions and carrots cook and stir until browned. If they scorch, just add a beat of water and scrape up all the bits.
9

Now add the roasted chicken bones to the saucepan and fill with enough water to cover the bones by 3 inches. Bring to a boil, and add the garlic, thyme, coriander stick, basil, salt, and pepper. Reduce heat to low, boil for 30 to 40 minutes
10

Then Strain out all of the solids from the broth, drain off the fat, and take for use