French cuisine

Medium

Chicken Chasseur

Name: Chicken Chasseur
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 2 servings
Cuisine: French
Ingredients: Stock for the sauce; 1.9 lb. Chicken bones and giblet; 1 Large Yellow onion; 1 Large Carrot; 3 Stalks Celery; 3 1/2 cup Chicken stock; 1 1/2 tbsp. Tomato paste; 3 Springs Thyme; 3 Pieces Bay leaf; 3 Springs Parsley stalk; 2 Large Leeks; For the bone-in chicken; 4 Pieces Chicken thigh and wings; Salt, to taste; Black pepper, to taste; 1 cup Flour, seasoned with salt; 1 tbsp. Cayenne pepper; 1 tbsp. Vegetable oil; Mashed Potatoes; 1/2 cup Heavy cream; 2 Cloves Garlic; 3 Large Potato; 2 sprigs Thyme; 2 tbsp. Butter; Salt, to taste; 1 tsp. Chives, chopped (for garnishing); For the mushroom sauce; 11 oz. Mushroom; 2 tbsp. Butter; 2 tbsp. Roux

Chicken Chasseur, or hunter’s chicken, is a French stew of chicken with a variety of vegetables. Served along with creamy garlic-herb mashed potatoes on the side, this recipe is a classic dinner for two!

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

2 SERVING

Ingredients:

Stock for the sauce
1.9 lb. Chicken bones and giblet
1 Large Yellow onion
1 Large Carrot
3 Stalks Celery
3 1/2 cup Chicken stock
1 1/2 tbsp. Tomato paste
3 Springs Thyme
3 Pieces Bay leaf
3 Springs Parsley stalk
2 Large Leeks
For the bone-in chicken
4 Pieces Chicken thigh and wings
Salt, to taste
Black pepper, to taste
1 cup Flour, seasoned with salt
1 tbsp. Cayenne pepper
1 tbsp. Vegetable oil
Mashed Potatoes
1/2 cup Heavy cream
2 Cloves Garlic
3 Large Potato
2 sprigs Thyme
2 tbsp. Butter
Salt, to taste
1 tsp. Chives, chopped (for garnishing)
For the mushroom sauce
11 oz. Mushroom
2 tbsp. Butter
2 tbsp. Roux
1 Large Shallot, chopped
Salt, to taste
1/2 Large Lemon
1 Shot Brandy
1 cup White wine

Directions:

In a large pot, heat up vegetable oil over medium-high heat and brown the chicken bones and giblet. Meanwhile, roughly chop onion, carrot, and celery. After the chicken turns golden brown, add vegetables into the pot.

Season with salt and pepper to taste, then stir in chicken stock, tomato paste, and bouquet garni (thyme, bay leaf, parsley stalk, leek) bring to a boil, and skim off any impurities.

Season the chicken drumstick and thighs with salt and pepper to taste, then lightly coat in seasoned flour (salt and cayenne pepper). Brown the chicken in an oven-safe skillet, then transfer the skillet into the oven and bake at 350°F/ 175°C for 45 minutes to 1 hour.

In a small pot, add heavy cream, thyme, and a clove of crushed garlic, and bring to a simmer for 5 minutes. Set aside.

Peel potatoes, and cook them in a pot of salted water over medium heat for 15 minutes. Meanwhile, strain the chicken stock sauce and set it aside. Drain the cooked potatoes, season with salt, and mash them. Slowly mix in the heavy cream and 2 tablespoons of butter. Continue mashing until potatoes reach a smooth consistency.

Remove the chicken thighs out of the oven, and set them aside to cool.

Reheat the chicken stock sauce, add in the roux followed by a tablespoon of butter to thicken, then squeeze in fresh lemon juice. Mix until fully combined.

Cut mushrooms into thick slices and minced shallots, sauté both in a pan with 2 tablespoons of butter. Add brandy and flambé it, when the flames are gone, add in white wine and a little flour, stir to combine, then add the chicken stock sauce into the mushrooms. Place the roasted chicken into the pan, cover with a lid and cook over low heat for 30 minutes.

To assemble, place chicken thighs over a dollop of garlic-herb mashed potatoes, garnish with freshly chopped chives and enjoy!