Chicken Chasseur
A classic French stew with chicken, mushrooms, and a rich tomato-based sauce.
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- •4 Chicken pieces
- •50 g OnionMirepoix
- •50 g CarrotMirepoix
- •GarlicPeeled and trimmed
- •MushroomsTrimmed and cut into small pieces
- •10 g Tomato paste
- •FlourAll-purpose, for coating chicken
- •ButterFor sauce thickening
- •CognacFor flambéing
- •White wineFor deglazing
- •ParsleyChopped
- •TarragonChopped
- •SaltTo taste
- •Black pepperTo taste
- 1
Prepare ingredients: slice shallots, cut carrots and onions, peel and trim garlic, trim mushrooms, debone chicken, chop parsley and herbs.
10 min
- 2
Make a brown chicken stock using chicken carcass, onion, carrot, garlic, mushroom trimmings, and tomato paste. Cook for 30 minutes.
30 min
- 3
Season chicken pieces with salt and pepper, coat with flour, and brown in hot oil in a cast iron pan.
10 min
- 4
Preheat oven to 180°C (400°F). Cook chicken in oven for 15 minutes.
15 min
- 5
Strain stock and thicken with beurre manié (butter and flour mixture) to achieve napping consistency.
10 min
- 6
Cook mushrooms in the same pan, add shallots, flambé with Cognac, deglaze with white wine, and add stock. Simmer for 3-4 minutes.
5 min
- 7
Add parsley and tarragon to sauce, finish with butter, and serve over chicken.
5 min
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