Mohamed Shili This Chicken Chasseur, also known as hunter-style chicken, is a rich and flavorful dish made with tender chicken, mushrooms, and a delicious Cognac sauce. It’s a perfect dinner idea for a cozy meal!
Ingredients Needed:
- 1 (4-pound) chicken, quartered
- Salt and pepper
- Clarified butter
- 5 ounces cremini mushrooms, minced (thinly sliced)
- 1 large shallot, chiseler (fine dice)
- 2 ounces Cognac
- 2 ounces dry white wine
- 1 1/2 cups enriched chicken stock
- 1/4 cup tomato concasse (peeled, seeded, and diced tomato)
- 1-ounce cold butter
- 1 teaspoon finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley
How To Make Chicken Chasseur (Hunter-style Chicken)?
- Preheat the oven: Set your oven to 375°F.
- Season and sear the chicken: Sprinkle salt and pepper on both sides of the chicken. Heat clarified butter in a Dutch oven over high heat. Add the chicken skin-side down and cook until golden brown. Flip and brown the other side.
- Bake the chicken: Transfer the chicken to a baking sheet and bake for 12–15 minutes or until fully cooked.
- Cook the mushrooms and shallots: Remove most of the fat from the pan, leaving 2 tablespoons. Add the mushrooms, season with salt and pepper, and cook until golden. Stir in the shallots and cook for 30 seconds.
- Make the sauce: Take the pan off the heat and pour in the Cognac. Cook until the liquid is fully reduced. Add the white wine and let it reduce again. Pour in the chicken stock and diced tomato, then bring to a simmer. Cook until the sauce thickens and coats the back of a spoon.
- Finish the sauce: Stir in the cold butter until smooth. Add tarragon and chervil (or parsley). Season with salt and pepper.
- Rest and serve: Let the chicken rest for 5 minutes. Remove the breastbone and cut the breasts into two pieces. Cut the legs at the joint and remove the thighbones. Serve one leg piece and one breast piece per plate. Pour the sauce on top and serve hot.
Recipe Tips:
- Use a heavy pan for searing: A Dutch oven or cast iron pan is best for browning the chicken evenly and locking in the juices. A lightweight pan won’t give the same deep flavor.
- Reduce the sauce properly: Let the Cognac and wine fully reduce before adding the stock. If you don’t, the sauce will taste too sharp and watery instead of rich and smooth.
- Don’t skip the cold butter at the end: Adding cold butter at the end makes the sauce silky and glossy. If you add it too early or let it cook too long, the sauce may separate instead of staying creamy.
- Let the chicken rest before cutting: After baking, let the chicken rest for 5 minutes. This keeps the meat juicy and prevents the juices from running out too quickly.
- Slice the chicken the right way: Cut the breast on the bias (diagonal angle) for even slices and a more tender bite. Removing the thigh bone before serving makes it easier to eat.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Chasseur cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the Chicken Chasseur in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheat: Heat a pan over low heat, add the chicken with a splash of stock, and simmer gently for 5–7 minutes until warm.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 480mg
- Potassium: 600mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 40g
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Bobby Flay Chicken Chasseur (Hunter-style Chicken)
Description
This Chicken Chasseur, also known as hunter-style chicken, is a rich and flavorful dish made with tender chicken, mushrooms, and a delicious Cognac sauce. It’s a perfect dinner idea for a cozy meal!
Ingredients
Instructions
- Preheat the oven: Set your oven to 375°F.
- Season and sear the chicken: Sprinkle salt and pepper on both sides of the chicken. Heat clarified butter in a Dutch oven over high heat. Add the chicken skin-side down and cook until golden brown. Flip and brown the other side.
- Bake the chicken: Transfer the chicken to a baking sheet and bake for 12–15 minutes or until fully cooked.
- Cook the mushrooms and shallots: Remove most of the fat from the pan, leaving 2 tablespoons. Add the mushrooms, season with salt and pepper, and cook until golden. Stir in the shallots and cook for 30 seconds.
- Make the sauce: Take the pan off the heat and pour in the Cognac. Cook until the liquid is fully reduced. Add the white wine and let it reduce again. Pour in the chicken stock and diced tomato, then bring to a simmer. Cook until the sauce thickens and coats the back of a spoon.
- Finish the sauce: Stir in the cold butter until smooth. Add tarragon and chervil (or parsley). Season with salt and pepper.
- Rest and serve: Let the chicken rest for 5 minutes. Remove the breastbone and cut the breasts into two pieces. Cut the legs at the joint and remove the thighbones. Serve one leg piece and one breast piece per plate. Pour the sauce on top and serve hot.
Notes
- Use a heavy pan for searing: A Dutch oven or cast iron pan is best for browning the chicken evenly and locking in the juices. A lightweight pan won’t give the same deep flavor.
- Reduce the sauce properly: Let the Cognac and wine fully reduce before adding the stock. If you don’t, the sauce will taste too sharp and watery instead of rich and smooth.
- Don’t skip the cold butter at the end: Adding cold butter at the end makes the sauce silky and glossy. If you add it too early or let it cook too long, the sauce may separate instead of staying creamy.
- Let the chicken rest before cutting: After baking, let the chicken rest for 5 minutes. This keeps the meat juicy and prevents the juices from running out too quickly.
- Slice the chicken the right way: Cut the breast on the bias (diagonal angle) for even slices and a more tender bite. Removing the thigh bone before serving makes it easier to eat.
Bobby Flay Chicken Chasseur (Hunter-style Chicken)