How to Cook Perfect Chicken chasseur

Chicken chasseur. 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.

It is best made using a cast iron dutch oven. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. You can have Chicken chasseur using 0 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken chasseur

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.

Chicken chasseur step by step

1. Trim the fat and any loose skin off the chicken. Season the pieces with salt and pepper and lay them into a large pan on medium-high heat with a tiny splash of veg oil. Fry for about 20 minutes, flipping occasionally, until deeply browned all over. Remove the chicken to a plate..
2. Add the mushrooms to the pan. Fry for 1 or 2 minutes until the mushrooms release their water, then add the onion, garlic, and thyme sprigs. Fry another 2 minutes..
3. Stir in the tomato paste and continue frying for a minute. Deglaze the pan with the brandy. Let the brandy boil out, then add the chicken stock. Return the chicken and any juices to the pan. Turn the heat down to medium and let simmer for 30 minutes. Don't flip the chicken..
4. Transfer the chicken to a serving plate. Fish out the thyme sprigs and throw them away. Whisk the butter into the sauce a little at a time to thicken and enrichen it. Serve the chicken and sauce separately or combined, either works. Goes very well with mashed potatoes..

Turn the chicken and fry on the other side for. Chicken Chasseur, also known as the hunter's chicken (poulet sauté chasseur) is a popular French poultry dish. It is a flavorful stew that combines chicken and mushrooms in a tomato and white wine sauce. Trim the chicken of any fat and sinew. Heat the oil in a heavy-based frying pan.

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