Edited by Seighart, Eng, Rebecca M., Graeme and 3 others
This dish is a timeless French classic that may be welcomed, wherever you go. The combination of chicken, mushrooms, and onions in a tomato and wine sauce creates a hearty meal that will be a family favorite. Taken literally, the name means "hunter's chicken" and takes you back to a time when mushrooms and game birds taken from the forest were used to make up this traditional autumn dish. This dish is perfectly paired with mashed potatoes.
- 12 tablespoons oilAdvertisement
- 24 bone-in chicken breastsAdvertisement
- 31 teaspoon of salt
- 41 medium onion, chopped
- 5350 grams (about 2 cups) sliced mushrooms
- 62 cloves garlic, minced (if using prepared garlic, use 2 tbsp.)
- 7about 1 1/2 teaspoons butter
- 890 ml (about 1/2 cup) very dry white wine or vermouth
- 9160 ml (about 3/4 cup) chicken stock
- 10240 ml (about 1 cup) crushed canned tomatoes, drained
- 11about 1/4 teaspoon thyme
- 1230 grams (about 2 1/2 tablespoons) parsley, freshly chopped
- 1Heat oil in a large frying pan over medium high heat.
- 2Season chicken with salt and pepper.
- 3Cook the chicken until brown, turning frequently to evenly brown.
- 4Remove chicken from pan and pour off all but 1 to 2 tablespoons of fat from the pan.
- 5Add butter and reduce heat to low.
- 6Add onions and cook until they become translucent, stirring frequently to avoid burning; this will take about 5 minutes.
- 7Raise heat to medium high and add mushroom and garlic. Cook until all the mushrooms are well browned, stirring occasionally.
- 8Add flour to cook, stirring for 30 seconds.
- 9Bring liquid to a simmer.
- 10Add chicken stock, tomatoes, and thyme. Stir ingredients together.
- 11Add chicken and any juice that has accumulated. Cover and simmer until chicken is cooked through. This will take around 1 minute.
- 12Stir in parsley and serve with mashed potato or steamed rice.
- 11 kg russet potatoesAdvertisement
- 26 tablespoons butter
- 31/2 cup softened cream cheese
- 41/4 cup half and half
- 51 teaspoon seasoned salt
- 61 teaspoon ground black pepper
- 1Wash and clean the potatoes and peel.
- 2Cut into quarters.
- 3Bring a good amount of water to a full simmer before adding in the quartered potatoes. Cook for a good 30 minutes, or until the potatoes are soft.
- 4Drain the potatoes in a colander. Bring it back to the pot you've used to boil the potatoes.
- 5Place over low heat and then mash for about 1 minute and 30 seconds. Just so that steam comes out, and most of the potatoes and mashed but not all.
- 6Add in the butter, cream cheese and half and half, then continue mashing until smooth in texture.
- 7Add the seasoned salt and ground black pepper. Mash again for about 1 minute or until the seasoning fully incorporated with the mashed potatoes.
- 8Transfer into a baking dish and top with slices of butter.
- The consistency of the chicken chasseur sauce must be thick enough to coat the chicken, but not so thin that it runs on the plate.
- If you do not have available half and half for the mashed potatoes, you can substitute it with heavy cream or all purpose cream.
Note: photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to your preferences.
The pictures are just sample photos on how to execute a certain procedure.
Categories : Meats & Main Dishes
Recent edits by: Rafah Perlado, Robbi, Graeme