Chicken Chasseur: Master This Timeless French Recipe.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Prepare ingredients by finely slicing shallots, roughly cutting carrots, peeling and trimming garlic, and chopping herbs.

Make a quick brown chicken stock using the chicken carcass, chopped into small pieces, in a stock pot with oil over high heat.

Brown the chicken pieces until they have a nice toasted color, being careful not to burn them.

Add 50 g of onion and carrot to the browned chicken and sweat for 10 minutes.

Add hot beef stock to the pot to detach browned juices and bring to a boil.

Add garlic and mushroom trimmings to the stock and a tablespoon of tomato paste, mixing until a reddish color is achieved.

Cover and let the stock cook for 30 minutes.

Season chicken pieces with salt and pepper, then coat in plain flour.

Heat oil in a cast iron pan and brown the chicken skin-side down for 2-3 minutes on each side until golden brown.

Preheat the oven to 180°C (400°F).

Cover the pan with a lid and transfer to the oven to cook for 15 minutes or until chicken is cooked through.

Discard the bones from the stock and filter it into another pan.

Thicken the stock using a beurre manié (equal mix of butter and flour) until it reaches a napping consistency.

In the same pan used for chicken, add mushrooms and cook until browned, then add shallots and cook for another minute.

Add Cognac to the pan and carefully light it to reduce, then add white wine to deglaze the pan.

Add the filtered stock to the pan and simmer for 3-4 minutes.

Stir in half the chopped parsley and tarragon, and finish with a bit of butter to polish the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens