Tuesday, September 17, 2013

Chicken Chasseur

Ingredients for Chicken Chasseur

Mushrooms sautéing with shallots

Chicken simmering in roux, mushrooms, wine, stock, tarragon
Chicken Chasseur with Broccoli and French bread

Chasseur means “hunter” and is used for dishes including mushrooms, shallots, tomatoes, wine and brandy.  This dish was probably named when hunters cooked game they had shot or captured with mushrooms foraged in the woods and herbs gathered nearby.


Chicken Chasseur


1 3 ½ lb chicken, or chicken parts

1 tablespoon oil

4 ½ tablespoons butter

2 French shallots, finely chopped

¾ lb button mushrooms, sliced

1 tablespoon all purpose flour

½ cup white wine

2 tablespoons brandy

2 teaspoons tomato paste or 2 cups chopped tomatoes

1 cup chicken stock

2 teaspoons chopped tarragon

1 teaspoon chopped parsley


1.        If using a whole chicken, divide into 8 pieces. 

2.       Heat the oil in a frying pan or saucepan and add half the butter.  When the foaming subsides, add the chicken and sauté in batches on both sides until browned.  Lift out onto a plate and keep warm.  Pour the excess fat out of the pan.

3.       Melt the remaining butter in the pan, add the shallots and cook gently until softened but not browned.  Add the mushrooms and cook, covered, over moderate heat for 3 minutes.

4.       Add the flour and cook, stirring constantly, for 1 minute.  Stir in the white wine, brandy, tomato paste and stock.  Bring to a boil, stirring constantly, then reduce the heat and add the tarragon.  Season.

5.       Return the chicken to the pan, cover and simmer for 30 minutes, or until the chicken is tender and cooked through.  Sprinkle with parsley to serve.


Inspired by my friend, Ray’s, fondness for all things French, I looked for a simple recipe that I could make on a weeknight. 

It was indeed simple, and the ingredients were readily available.  I love the use of fresh herbs which I get from my garden.  You can serve this dish with crusty bread or make your own croutons by gently frying crustless pieces of bread in oil until golden brown.  This dish goes well with country red wine from Southwestern France. 

So when are you going to make this dish?

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