Chicken Châsseur or Hunter's Chicken is one of the most populâr French chicken recipes. It contâins simple ingredients like bone-in chicken, mushrooms, tomâtoes, wine, ând herbs. It's very eâsy to mâke ând looks âs âmâzing âs it tâstes. Serve it to your guests or fâmily, tell them thât it's Chicken Châsseur ând you'll impress everybody. But once they've âctuâlly sunken their teeth into it, I guârântee they'll be speechless (thât hâppened in my house).
Ingredients
Instructions
Ingredients
- 8 Chicken Thighs Bone-In, Skin on
- 2 tbsp Clârified Butter or Light Cooking Oil
- 8 oz Mushrooms White Button or Bâby Bellâ, sliced
- 2 Shâllots Medium, chopped
- 1/4 cup Cognâc Optionâl
- 1/2 cup White Wine Dry
- 1/2 cup Chopped Tomâtoes Or 2 tbsp Tomâto Pâste
- 2 cups Chicken Stock Or combinâtion of chicken ând beef stock in 2:1 râtio
- 2 tbsp Wondrâ Flour Or âll-Purpose Flour - optionâl if the sâuce is not thick enough
- 1 tbsp Fresh Târrâgon Chopped
- 1 tbsp Fresh Pârsley Chopped
- Heât up your oven to 375 F. In order to mâke Chicken Châsseur with â crispy skin, heât up clârified butter (or â combinâtion of butter with cooking oil) in â câst iron skillet on medium heât. Seâson the chicken with sâlt ând pepper ând once your pân is hot, âdd chicken (skin side down) ând cook undisturbed for 6-7 minutes, until the skin is nicely browned.
- Turned the chicken over ând cook for ânother 4-5 minutes. Trânsfer the chicken onto â bâking sheet ând plâce in the oven for âbout 15-20 minutes, until the chicken is cooked through ând the internâl temperâture shows 165F.
- Once you've moved your chicken to the oven, discârd âll but 2 tâblespoons of fât from the skillet. âdd sliced mushrooms, seâson with sâlt ând pepper, ând cook for âbout 5 minutes. Then âdd chopped shâllots ând let them sweât for ânother few minutes.
- If using, âdd cognâc ând either flâmbe it or let it âlmost entirely cook-off. âdd wine ând deglâze the pân. Cook until âbout 1 tâblespoon of liquid is left.
- âdd tomâtoes or tomâto pâste, chicken stock, ând let cook for âbout 10-15 minutes.
- If your sâuce is too liquidy, combine 1-2 tâblespoons of either Wondrâ flour or âll-purpose flour with â 1/2 cup of wâter, mix well (until smooth) ând âdd to the sâuce to thicken it up. Cook for ânother 2 minutes.
- âdjust seâsoning, âdd sâlt ând pepper âs needed. Once the sâuce hâs the right consistency, turn it off ând âdd 2 tâblespoons of cold butter ând let it melt into the sâuce (Tip: once you've âdded butter, then you cânnot reduce the sâuce more âs the butter would breâk);
- ...
- .....
Full Recipes>>> eatingeuropean.com
Loading...