Marco Pierre White Recipe for Chicken Chasseur

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.

Flour the chicken breast to assist with browning and thickening the sauce.

Heat butter in a pan and place chicken skin side down, cooking slowly to caramelize and render fat.

Once the chicken is golden, push it to the side and add finely chopped shallots to the pan.

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

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

Reduce the shallots, chicken juices, white wine, and brandy until syrupy.

Add chicken stock pot and tomato juice to the pan, bringing the sauce to a boil.

In another pan, prepare the garnish by cooking mushrooms, diced tomatoes (skin removed), and adding chopped parsley and tarragon.

Sprinkle the garnish over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens