Chicken Chasseur
Posted by Chasseur Australia on 21st Feb 2024
Chicken Chasseur has stood the test of time as a traditional French dish that evokes the charm of the countryside and the ingenuity of French cuisine over centuries. This modern adaptation of a classic French recipe is courtesy of Chef Jeff Simonetta.
- 4 bone-in, skin-on chicken Marylands
- 1 cup plain flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 eschalots, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 carrots, chopped into rounds
- 1 cup dry white wine
- 1 cup veal stock
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme
- 1 teaspoon fresh tarragon
- 1 bay leaf
- 2 tablespoons cognac or brandy
- 1 cup brown chicken stock
- 2 tablespoons of butter
- Fresh parsley for garnish
- Season chicken thighs with salt and pepper, then coat in the plain flour.
- In a French oven, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides. Remove and set aside.
- In the same pot, sauté the eschalots until translucent.
- Add minced garlic, carrot, and mushrooms, cooking until mushrooms are golden.
- Pour cognac into the pot and carefully ignite with a long lighter. Allow the flames to subside naturally.
- Add veal stock, brown chicken stock, white wine, tomato paste, thyme, tarragon, and the bay leaf. Stir well, ensuring a thorough incorporation of flavors.
- Nestle the seared chicken back into the skillet, ensuring each piece is coated with the luscious sauce. Simmer for 25-30 minutes or until the chicken is cooked through.
- Finally, finish the sauce by adding the butter and gently mixing through to create a creamy finish.
- Discard the bay leaf, sprinkle with fresh parsley, and serve this exquisite Chicken Chasseur over your choice of pasta, rice, or mashed potatoes.