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chicken chasseur with parmesan risotto

Recipe by
Elixa Beaumont
Franklin, TN

This is an old French recipe from France it means chicken hunter. In French “chicken Chasseur. It has an aromatic savory rich mushroom gravy and a touch of Brandy. Is a hearty dish. It leaves you feeling like you left a French quarters rustic kitchen. And you are ready for a walk in the garden afterward with a cup of French red wine in your hands.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken chasseur with parmesan risotto

  • 2lb
    whole chicken
  • 4oz
    button mushrooms
  • 1lb
    if brussels sprouts
  • 1cup
    arborio rice
  • 1/2 cup
    white wine
  • 1/4 cup
    chopped onions
  • A handful
    chopped parsley
  • 2tbls
    tomato paste
  • 1/4 cup
  • 1pint
    chicken broth
  • 1/4
    chopped tarragon
  • 1/4 cup
    balsamic glade or syrup

How To Make chicken chasseur with parmesan risotto

  • 1
    Cut up a whole chicken and sautéed for 10 mins in olive oil turn over for another 10 mins over medium high heat
  • 2
    Remove chicken to plater and sautéed a 1/4 cup of onions , sliced button mushrooms add 1/4 cup of brandy and 1/4 cup of broth. Plus 2tbls of tomato paste salt by pepper and Tarragon. Add chicken back to pan cover on med low for 40 mins.
  • 3
    Meantime in med saucepan over med high heat melt 2 tbls of butter and 2 tbls of oil. Sautéed 1/4 chopped onions and 1/2 cup of white wine and sautéed for 5 mins. Add a cup of Arborio rice a pinch of salt and pepper and add parsley. Adding a cup at a time of chicken broth let it absorb till all the pint of broth is gone. Then lower to low and add Parmesan cheese. Rice should be cooked with a slight bite to it.
  • 4
    Removed outer leads of sprouts sliced in half add salt pepper balsamic syrup and olive oil. Grill for 25 minutes turning frequently. Till cooked.

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