Chicken Chasseur Recipe - Marco Pierre White

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 the ingredients: chicken breast, shallots, chopped parsley, chopped tarragon, tomatoes, mushrooms, tomato juice, gravy, butter, brandy, white wine, and chicken stockpot.

Flour the chicken breast to give it a golden brown color and assist with thickening the sauce.

Heat a pan and place the chicken skin side down, cooking it slowly to avoid scorching the flour and to render the fat from the skin.

Once the chicken is golden brown, push it to the side of the pan to make room for the shallots.

Add the chopped shallots to the pan, allowing them to cook underneath the chicken.

Deglaze the pan with brandy, pouring it around the edge to avoid splashing it on the chicken.

Add white wine around the edge of the pan, tasting it to ensure the acidity is removed and the sweetness comes through.

Add the chicken stockpot to the pan and pour in the tomato juice, bringing the sauce to a boil.

In a separate pan, prepare the garnish with mushrooms, diced tomatoes (skin removed), and a generous amount of tarragon.

Sprinkle the garnish over the chicken and finish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens