Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken chasseur. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Chicken chasseur is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Chicken chasseur is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken chasseur using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken chasseur:
- Make ready 12 pieces chicken thighs and drumsticks, bone-in and skin-on
- Make ready 500 g brown mushrooms, sliced about 1/2 cm thick
- Make ready 1 medium onion, chopped
- Get 3 cloves garlic, finely chopped
- Take 1 handful fresh thyme (about a dozen sprigs)
- Make ready 3 tbsp tomato paste
- Get 1/2 cup brandy
- Prepare 3 cups chicken stock
- Prepare 3 tbsp cold unsalted butter
Remove the chicken and add the onion to the pan. Soften until translucent, then add the garlic and mushrooms and fry on high until golden. Add the tomato purée and wine and mix well. Turn up the heat and throw in the mushrooms.
Instructions to make Chicken chasseur:
- Trim the fat and any loose skin off the chicken. Season the pieces with salt and pepper and lay them into a large pan on medium-high heat with a tiny splash of veg oil. Fry for about 20 minutes, flipping occasionally, until deeply browned all over. Remove the chicken to a plate.
- Add the mushrooms to the pan. Fry for 1 or 2 minutes until the mushrooms release their water, then add the onion, garlic, and thyme sprigs. Fry another 2 minutes.
- Stir in the tomato paste and continue frying for a minute. Deglaze the pan with the brandy. Let the brandy boil out, then add the chicken stock. Return the chicken and any juices to the pan. Turn the heat down to medium and let simmer for 30 minutes. Don't flip the chicken.
- Transfer the chicken to a serving plate. Fish out the thyme sprigs and throw them away. Whisk the butter into the sauce a little at a time to thicken and enrichen it. Serve the chicken and sauce separately or combined, either works. Goes very well with mashed potatoes.
Remove the tops of the chicken legs and portion up the chicken into four pieces of white and four pieces of brown meat. Pour a splash of olive oil into a large frying pan. Put the chicken into the pan to brown and colour for a couple of minutes. Add two knobs of butter halfway through. Chicken Chasseur or Hunter's Chicken is one of the most popular French chicken recipes.
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