CHICKEN CHASSEUR AKA HUNTERS CHICKEN
Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 13
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.
Nutrition Facts : Calories 690 kcal, Carbohydrate 12 g, Protein 43 g, Fat 49 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN CHASSEUR OR HUNTER'S CHICKEN
Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes. It contains simple ingredients like bone-in chicken, mushrooms, tomatoes, wine, and herbs. It's very easy to make and looks as amazing as it tastes. Serve it to your guests or family, tell them that it's Chicken Chasseur and you'll impress everybody. But once they've actually sunken their teeth into it, I guarantee they'll be speechless (that happened in my house).
Provided by Edyta
Number Of Ingredients 11
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!
Nutrition Facts : Calories 431 kcal, Carbohydrate 18 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 424 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS
Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.
CHICKEN WITH MUSHROOMS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
- Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
- Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams
CHICKEN WITH TOMATOES AND MUSHROOMS
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g
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- Heat 1.5 tablespoons of olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium-high heat.
- When oil is hot, place half of the chicken pieces (thighs and legs) in the pan. Cook on one side for about 5 minutes or until the chicken easily releases from the pan (no need to move around, chicken will release from the pan with it's ready.) Flip the chicken to the other side and continue to cook for another 3 to 5 minutes. Transfer the chicken to a plate and set aside. Once first batch is done, repeat process with remaining chicken (adding/heating another 1.5 tablespoons of oil to the pan before adding the chicken).Note: Chicken is NOT cooked at this point, we are just trying to get a little colour.
- Deglaze pan with wine, scraping up any brown bits that have accumulated in the bottom of the pan. Cook 1 to 2 minutes until wine is mostly evaporated.
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