Chicken Chasseur (Hunter-style Chicken)

Name: Chicken Chasseur (Hunter-style Chicken)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams cold butter; 2 kilograms chicken, quartered; 355 milliliters enriched chicken stock; 4 servings Clarified butter; 57 grams Cognac; 142 grams cremini mushrooms, emincer (thinly sliced); 57 grams dry white wine; 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley; 1 teaspoon finely chopped fresh tarragon leaves; 4 servings Salt and pepper; 1 large shallot, ciseler (fine dice); 59 milliliters tomato concasse (peeled, seeded, and diced tomato)

Chicken Chasseur (Hunter-style Chicken) might be just the main course you are searching for. One portion of this dish contains about 88g of protein, 76g of fat, and a total of 1127 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have wine, tarragon leaves, cognac, and a few other ingredients on hand, you can make it. To use up the clarified butter you could follow this main course with the Raw Chocolate Superfood Tart as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

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Oven

Season chicken pieces on both sides with salt and pepper.

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Salt And Pepper

Chicken Pieces

Heat a few tablespoons of clarified butter in a Dutch oven over high heat.

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Clarified Butter

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Dutch Oven

Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side.

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Whole Chicken

Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.

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Whole Chicken

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Baking Sheet

Oven

Remove all but 2 tablespoons of the fat from the pan.

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Frying Pan

Add the mushrooms, season with salt and pepper, and saute until golden brown.

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Salt And Pepper

Mushrooms

Add the shallots and cook for 30 seconds.

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Shallot

Remove the pan from the heat and add the Cognac and cook until completely reduced.

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Cognac

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Frying Pan

Add the wine and cook until completely reduced.

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Wine

Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.

Ingredients you will need

Salt And Pepper

Tarragon