Chicken Chasseur
Recipe: #16525
January 02, 2015
Categories: Main Dish, Poultry, Chicken, Alcohol, Vegetables, Mushrooms, French, Fall/Autumn, Weeknight Meals, Stove Top, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
"Chasseur means hunter. This dish originally was made with game after a hunt. The Italian version is cacciatore. You can also use a whole fryer, cut into 8 pieces, or a combo of thighs and legs. Serve with mashed potatoes. From "The Food of France"."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (501.3 g)
- Calories 791.4
- Total Fat - 62.3 g
- Saturated Fat - 20.5 g
- Cholesterol - 321.1 mg
- Sodium - 828.8 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 2.8 g
- Sugars - 3.5 g
- Protein - 48 g
- Calcium - 86.4 mg
- Iron - 2.5 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
Step 2
Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
Step 3
Add the flour and cook, stirring constantly, for 1 minute.
Step 4
Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
Step 5
Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
Step 6
Sprinkle with parsley to serve.
Tips & Variations
No special items needed.
Tags :
Main Dish
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