Chicken Chasseur A Classic French Dish | Chef Jean-Pierre

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Prepare Chestnut mushrooms by slicing them, removing some stems if desired, and keeping smaller ones for garnish.

Cut chicken into 8 pieces, removing skin from legs and thighs, and bones from the breasts.

Season flour with salt and black pepper.

Heat clarified butter in a large skillet over medium heat.

Add chicken thighs and legs to the skillet, cooking for about 10-15 minutes until browned.

After browning, add chicken breasts to the skillet and cook for an additional time until golden brown.

Remove chicken from the skillet and set aside.

In the same skillet, add chopped shallots and sweat them in butter until translucent.

Add chopped garlic and cook for a minute until fragrant.

Add sliced carrots and fresh thyme, stirring to combine.

Pour in white wine (Chardonnay) and bring to a simmer, scraping up any browned bits from the skillet.

Return the browned chicken thighs and legs to the skillet, reserving the breasts for later.

Cover and let simmer until chicken is cooked through, checking for doneness as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens