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chicken chasseur

(4 ratings)
Recipe by
Mikekey *
Seattle, WA

Chasseur means hunter. This dish originally was made with game after a hunt. The Italian version is cacciatore. You can also use a whole fryer, cut into 8 pieces, or a combo of thighs and legs. Serve with mashed potatoes.

(4 ratings)
yield 4 -6
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For chicken chasseur

  • 2 1/2 lb
    chicken thighs (bone in, skin on)
  • 1 Tbsp
    olive oil
  • 4 Tbsp
    unsalted butter, divided
  • 2
    shallots, peeled and finely chopped
  • 1/2 lb
    fresh sliced mushrooms
  • 1 Tbsp
    all purpose flour
  • 1/2 c
    dry white wine
  • 2 Tbsp
    brandy
  • 1 Tbsp
    tomato paste
  • 3/4 c
    chicken broth
  • 1 tsp
    dried tarragon
  • salt and pepper, to taste
  • 1 tsp
    chopped fresh parsley

How To Make chicken chasseur

  • 1
    Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
  • 2
    Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
  • 3
    Add the flour and cook, stirring constantly, for 1 minute.
  • 4
    Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
  • 5
    Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
  • 6
    Sprinkle with parsley to serve.

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