Best 4 One Pot Chicken Chasseur Recipes

CHICKEN CHASSEUR OR HUNTER'S CHICKEN

Steps:

• Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
• Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
• Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
• If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
• Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
• If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
• Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
• Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

CHICKEN CHASSEUR RECIPE

Steps:

• Pat dry the chicken thighs with a paper towel. Sprinkle salt and freshly ground pepper over both sides of the thighs.
• In a large, heavy-bottom pot, add the tablespoon of olive oil. Warm over high heat. Carefully add the chicken thighs in, skin-side down. Cook over medium-high heat until nicely browned and golden. Flip over and cook the other side for another few minutes. Lower the heat to medium-low and remove the chicken from the pot; temporarily set the chicken aside on a large plate. Empty out the excess fat and oil from the pot.
• To the pot, add the unsalted butter and the all-purpose flour. Stir the two together to create a bubbly roux. Pour in the minced shallot and sauté for a minute. Pour in the white wine, and use a wooden spoon to scrape up the chicken bits that are stuck to the bottom of the pot and stir them into the shallots.
• Add the sliced mushrooms to the pot and sauté for a few minutes, until the mushrooms are softened. Add the tomato paste, and stir that into the mixture for a minute. Add the chicken thighs back into the pot (pouring any leftover juices on the plate in as well). Pour the chicken stock in with 1/2 a teaspoon of salt and a small pinch of freshly ground pepper.
• Bring the mixture to a boil over high heat, then reduce the temperature to medium-low and cover with a lid. Cook for another 20 to 30 minutes, or until the temperature inside the chicken is at least 165°F. Another way to test this is to poke a spoon into the chicken. If it easily goes in and the chicken feels very tender, it's ready.
• To create the mashed potatoes, cook the potatoes in a medium pot of water over medium-low heat. Once you can easily insert a fork into the potatoes and see the potatoes break apart as a result, drain the potatoes.
• Add the salt to the potatoes and use a potato masher to mash them up. Stream in milk 1 tablespoon at a time until the potatoes are as creamy as your prefer.
• To serve, scoop a heaping spoonful of mashed potatoes onto each plate, then top with one chicken thigh and some of the mushrooms. Pour the sauce over the chicken, then garnish with some fresh, chopped parsley.

QUICK CHICKEN CHASSEUR

Steps:

• Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
• Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

CHICKEN CHASSEUR

Steps:

• Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Add 1/2 of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side. Remove browned pieces and place on a plate and continue cooking remaining pieces.
• Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
• Add wine and brandy, and deglaze pan. Add tomatoes, herbs and chicken pieces to pot, cover and reduce heat to medium-low and cook for an additional 45 minutes.
• Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.
• Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
• Season with additional salt and pepper and additional chopped herbs.