VIDEORECIPE Classic Chicken Chasseur Recipe
How to make quick & easy chicken with chasseur sauce!
- 2 tablespoon oil
- 1 chicken
- 1 carrot
- 1⁄2 onion
- 1 qt beef veal stock
- 1 tablespoon tomato paste
- 1 bouquet garni
- 8 oz mushroom
- 2 cloves garlic
- 1 tablespoon self-rising flour
- 1 tablespoon butter
- 2 tablespoon shallots
- 1 tablespoon cognac
- 1⁄2 Cup white wine
- 1 teaspoon tarragon
- 2 teaspoon butter
Cut the chicken into pieces, chop the carrot, onion, and onion, and destem and quarter the mushrooms.
Heat oil in a skillet. Add the carcass pieces and backbone from the chicken. Brown without burning. Add the chopped carrot and onion, and sweat out. Add stock, chopped garlic, mushroom stems, bouquet garni, and tomato paste. Cover and bring to a simmer for 30 minutes.
Strain the stock and set the solids aside. Thicken the sauce with butter and flour. Preheat oven to 400 degrees.
Season the chicken pieces with salt and pepper. Coat them in flour, and brown in heated oil in a skillet. Then cover and move to the oven for 15-20 minutes. Remove the chicken pieces from the pan.
Cook the mushrooms in the skillet with excess sauce from the chicken pieces until browned. Add chopped shallots, then flambe with cognac. Add white wine and cook till nearly evaporated. Then add the stock from the cooked chicken, along with minced tarragon, chopped parsley, and butter.
Add chicken pieces back to the skillet and stir. Serve with mashed potatoes, green beans, bread, and enjoy!