Chicken Chasseur – French Hunter’s Chicken Recipe from Larousse

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.

Preheat the oven to 200° C.

Make a simple brown stock with chopped chicken carcass and cover with just enough water, then place in the oven for 30 to 35 minutes.

Melt a generous amount of butter in a casserole dish over moderate heat until the water evaporates.

Season chicken pieces generously with salt and white pepper on both sides.

Dust chicken pieces in flour to create a thin coating for browning.

Add chicken pieces to the melted butter in batches, browning until golden.

Cover the casserole dish and transfer it to a preheated oven at 160° C to finish cooking gently for 15 minutes.

Remove chicken pieces from the oven and bring back some heat to the dish.

Add sliced button mushrooms to the dish and sauté until they release their water content and concentrate flavors.

Skim off most of the fat from the pan, leaving a layer coating the bottom.

Add shallots to the pan and sweat them without color to concentrate their flavors.

Flambé the shallots with cognac, cooking out the alcohol gently.

Deglaze the pan with dry white wine and reduce it down.

Add the brown chicken stock to the pan and bring to heat to reduce.

Return the chicken legs to the pan to ensure they finish cooking properly, checking internal temperatures with a probe.

Once the desired consistency is reached, remove the chicken to avoid overcooking.

Lower the heat and add a tiny bit more butter to emulsify into the sauce for a velvety shine.

Return the chicken pieces to the sauce and finish with chopped tarragon and chervil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens