Classic chicken chasseur

    1 hour 15 min

    Classic French chicken chasseur dish taught to me by a chef. Serve this chicken dish with roast potatoes.

    Lancashire, England, UK
    7 people made this

    Serves: 4 

    • 1 whole chicken, separated (or 4 chicken breasts)
    • oil for frying chicken
    • 1 tablespoon vegetable oil
    • 1 to 2 carrots, cut into chunks
    • 1 to 2 sticks of celery, cut into chunks
    • 1 1/2 onions, cut into chunks
    • 4 teaspoons flour
    • 1 tablespoon tomato puree
    • 1-2 litres beef stock
    • 1/2 onion, finely chopped
    • 250-500ml white wine
    • 2 mushrooms, sliced
    • 1 small handful fresh tarragon leaves (optional)
    • 1 tomato, peeled, deseeded and diced
    • salt and white pepper

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Brown chicken in a small amount of oil in a pan. When done take out of pan and leave aside until needed.
    2. Soften carrot, celery and onion chunks in a clean saucepan in the tablespoon of oil.
    3. When soft add flour. Cover all veg in flour and allow to cook out until brown, then add tomato puree and allow to cook out.
    4. Add beef stock a small amount at a time until desired thickness is reached. Pass this sauce through a sieve and leave in pan to keep warm.
    5. In the pan you fried the chicken, soften the finely diced onion then deglaze with the wine.
    6. Add the chicken back to the pan with the sieved sauce. Simmer for around 20 minutes until chicken is cooked. When almost ready add mushrooms and tarragon.
    7. And salt and pepper to taste and tomatoes just before serving.

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