Hunters Chicken Poulet Chasseur Recipes

CHICKEN CHASSEUR AKA HUNTERS CHICKEN

Steps:

• Dredge the chicken thighs in flour seasoned with sea salt and black pepper
• Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
• When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
• Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
• Deglaze the pan with the wine and marsala.
• Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
• Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
• If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
• Serve with roasted potatoes or your favorite side dishes.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

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!

HUNTER'S CHICKEN (POULET CHASSEUR)

Steps:

• Season thighs generously, skin side up, with salt and pepper; set aside
• In a Dutch oven over medium-high heat, add clarified butter and when it gets hot, working in batches, add thighs skin side down. Season the top side well with salt and pepper and cook until brown, about 3 to 4 minutes per side.
• Transfer to a plate or bowl and set aside while cooking the others.
• Once the thighs are cooked, reduce heat to medium and remove fat from the pot keeping about 2 tbsp. Add mushrooms and sauté for 4 to 5 minutes.
• Add shallot, and garlic; sauté for 1 minute.
• Add flour and stir to coat; cook for 2 minutes stirring constantly.
• Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
• Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
• Cover, reduce the heat to medium-low and simmer for 45 minutes.
• When time is up, remove the lid and scrape the bottom of the pot. Bring the heat to medium and when it starts simmering again, set the timer for 5 minutes; adjust the seasoning if necessary.
• Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
• Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/hR-qS9SR7WU

POULET CHASSEUR

Steps:

• Have the butcher cut the chicken into eight serving pieces.
• Wipe the mushrooms clean and thinly slice the caps, discarding any tough stems. Peel the shallots and slice them thinly. Set aside.
• Combine the flour and salt and pepper to taste in a shallow dish and set aside. Preheat the oven to 350 degrees.
• Heat the olive oil in a Dutch oven or large flameproof casserole over medium-high flame. Dredge half of the chicken pieces in the seasoned flour, shaking off the excess. Carefully place the pieces in hot oil in the pot. Cook until lightly browned on all sides. Transfer to a platter lined with paper towels and repeat with the remaining chicken pieces.
• When all the chicken has been browned, add the shallots and shiitakes to the pan and sprinkle with thyme, marjoram and tarragon. Saute over medium-high heat, stirring constantly, until the vegetables are wilted, about two to three minutes. Add the vermouth and cook until reduced by about half.
• Return the chicken parts to the pan. Stir in chicken stock, tomato paste, tomato puree and bay leaf. Season with coarsely ground pepper and bring to a boil. Transfer the Dutch oven to the oven and cook for 25 to 30 minutes, until the chicken is done.