If you’re looking for a delicious recipe that’s sure to impress, this Chicken Chasseur Recipe is for you! It’s not that hard, and it really, really good!!
Chicken Chasseur
2013-04-24 02:39:25
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Ingredients
1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter {I used regular butter}
5 ounces cremini mushrooms, thinly sliced
1 medium onion OR one large shallot, finely diced
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato) OR 1/4 cup canned, diced tomato, drained
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves OR 1/2 tsp dried tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley, OR 1/2 tsp dried parsley
Instructions
Preheat oven to 375 degrees.
Using good poultry shears, quarter the chicken.
Heat 3 TBS butter in a dutch oven over medium heat. Season the chicken on both sides with salt and pepper. Place the chicken skin side down in the butter and cook until golden brown, about 5-7 minutes.
Flip chicken and cook the other side until brown. Remove chicken to baking sheet about bake until done, 20-25 minutes.
Remove or add more butter as necessary until you have about 2 TBS fat left in the double oven. Add the onions or shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced (1-3 minutes). Add the wine and cook until completely reduced (another 1-3 minutes). Add the stock, tomato, and dried herbs (if using dried) and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon and then swirl in the butter. Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and if using fresh herbs, stir in the tarragon and parsley at the very end.
Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Bobby Flay suggests to "cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone." I skipped that part (sorry, Bobby Flay) and just served the chicken as I cut, topped with sauce, and accompanied by garlic mashed potatoes.
YUM! Enjoy!!
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About Michelle
Welcome! I'm Michelle and I'm glad you're here. Simplify, Live, Love is a blog about simple life in rural Iowa. We are a self-employed, frugal, green, mostly homeschooling family of 6 working to go off the grid on a modern day homestead in Eastern Iowa. Please subscribe for gardening tips, green living hints, recipes, fun giveaways, and frugal ideas. Thanks for stopping by.
can you make this with out the cognac. I was going to make this till I saw the price of cognac. The cheapest was 30 dollars a bottle.
Mini bottle??
You might be able to use a cheap brandy or a dry cooking sherry. I’m not sure. My husband was thrilled with the excuse to buy a small bottle of cognac so we used it. I think it adds a really rich flavor in this recipe.
This chicken does look delicious! I bet the cognac, wine and tarragon add some interesting depth to the flavors in this dish. This one would be hard to stop eating!