Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken chasseur. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish. The French classic combines mushrooms and chicken in a tomato and white-wine. Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms.

Chicken chasseur is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Chicken chasseur is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have chicken chasseur using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken chasseur:

1. Get 12 pieces chicken thighs and drumsticks, bone-in and skin-on
2. Take 500 g brown mushrooms, sliced about 1/2 cm thick
3. Get 1 medium onion, chopped
4. Take 3 cloves garlic, finely chopped
5. Take 1 handful fresh thyme (about a dozen sprigs)
6. Prepare 3 tbsp tomato paste
7. Make ready 1/2 cup brandy
8. Prepare 3 cups chicken stock
9. Take 3 tbsp cold unsalted butter

How To Joint,Then Cook A Chicken. Marco Pierre White Recipe for Chicken Chasseur. Chicken Chasseur, or Hunter's Chicken, is a simple French country meal. What I like about country French cooking is the simplicity.

Steps to make Chicken chasseur:

1. 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.
2. 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.
3. 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.
4. 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.

There isn't a lot of "over-thinking" about preparing a meal. This chicken chasseur recipe makes a quick meal that is very popular here in France. Chasseur means hunter in French, but I can't imagine anyone but the truly desperate hunting a chicken! Hunter's chicken (chicken chasseur; French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms.

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