Chicken Chasseur
By Groceree
Also known as Poulet chasseur
Hunter’s chicken: browned joints braised with mushrooms, shallots, white wine and tomato, finished with tarragon. A classic bistro braise ready in just over an hour.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
Ingredients
chicken1.4 kg
chestnut mushrooms300 g
shallots6
garlic cloves3
tinned chopped tomatoes400 g
tomato paste1 tbsp
dry white wine200 ml
chicken stock300 ml
butter40 g
olive oil2 tbsp- tarragon3 tbsp
flat-leaf parsley2 tbsp
salt
black pepper
Instructions
- 01
Joint the into 8 pieces. Quarter the , halve the , chop the and chop the and .
- 02
Season the , jointed into 8, with and freshly ground and brown it hard in the and half the , skin side first, until deep gold. Work in batches and set it aside.
- 03
Brown the quartered in the same pan over high heat until they have given up their water and taken colour. Lift them out too.
- 04
Soften the halved for 5 minutes, add the chopped and the and cook for 1 minute.
- 05
Pour in the and reduce it by half, scraping up everything on the base.
- 06
Add the and , return the skin side up, and simmer uncovered for 30 minutes, until the is cooked through with no pink at the bone.
- 07
Return the for the last 10 minutes.
- 08
Take the pan off the heat, swirl in the rest of the and stir through most of the chopped .
- 09
Serve scattered with the remaining and the chopped .
Notes
- Brown the mushrooms separately. Added raw to the braise they release water and thin the sauce.
- Tarragon is the signature of chasseur. Its faint aniseed against the tomato is what separates it from any other chicken braise.
- Simmer uncovered so the sauce reduces. Covered, you get chicken in tomato soup.
Nutrition per serving
- Calories
- 710 kcal
- Protein
- 50 g
- Carbs
- 16 g
- Fat
- 50 g
Estimated from the ingredients.
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