Savory Braised Chicken Chasseur
Indulge in the richness of Savory Braised Chicken Chasseur, a classic French dish that exudes elegance and flavor. This wholesome meal features tender chicken thighs braised in a delicious sauce of buttery shallots, earthy mushrooms, and fragrant herbs. Infused with the warmth of bourbon and the brightness of dry white wine, this recipe is a perfect addition to your repertoire for gatherings and special occasions. Best enjoyed after resting in the refrigerator, the flavors meld beautifully, making it an ideal make-ahead dish. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up the delectable sauce.
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Chicken thighs
8 (skinless, cut into serving pieces)
Extra virgin olive oil
5 tablespoons (for cooking)
Shallots
2 (finely chopped)
Button mushrooms
1/4 lb (sliced)
All-purpose flour
1 tablespoon (for thickening)
Dry white wine
1/2 cup (for deglazing)
Bourbon or whiskey
2 tablespoons (for flavor)
Tomato paste
2 teaspoons (for depth of flavor)
Chicken stock
3/4 cup (for braising)
Fresh tarragon
2 teaspoons (chopped or use dried)
Parsley
1 teaspoon (chopped, for garnish)
Instructions
1
Heat the extra virgin olive oil in a large skillet or buffet casserole over medium heat, ensuring the cookware can hold the liquid and has a lid.
2
Add the chicken pieces to the pan in a single layer, cooking until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and place it on a plate, reserving for later.
3
In the same pan, add the finely chopped shallots. Sauté until they are soft but not colored, about 2-3 minutes.
4
Introduce the sliced button mushrooms to the pan. Cover with the lid and cook for an additional 3 minutes to allow them to soften.
5
Sprinkle the all-purpose flour over the mushroom mixture and cook while stirring for about 1 minute to eliminate the raw flour taste.
6
Pour in the dry white wine, stirring continuously to incorporate. Follow with the bourbon (or whiskey), tomato paste, and chicken stock, stirring until well mixed.
7
Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the chopped tarragon.
8
Return the browned chicken and any accumulated juices back into the sauce. Cover the dish and let it simmer gently for about 45 to 60 minutes, or until the chicken is fragrant and tender.
9
Once cooked, serve directly from the buffet casserole or transfer to a serving platter. If desired, garnish with chopped parsley for a fresh finish.
Nutrition Information
25g
Fat
10g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Braised Chicken Chasseur?
It is a classic French dish featuring tender chicken thighs braised in a rich sauce made with shallots, mushrooms, herbs, white wine, and bourbon.
What cut of chicken is best for this recipe?
This recipe specifically calls for 8 skinless chicken thighs, cut into serving pieces for the best texture and flavor.
Is Chicken Chasseur a French dish?
Yes, it is a traditional French cuisine recipe known for its elegance and hearty, savory profile.
How do I prepare the shallots for this dish?
You should use 2 shallots and ensure they are finely chopped before sautéing them until they are soft.
Can this recipe be made ahead of time?
Absolutely. This dish is ideal for making ahead because the flavors meld beautifully after resting in the refrigerator.
What are the recommended side dishes for Chicken Chasseur?
It is best served over a bed of creamy mashed potatoes or with crusty bread to soak up the delicious braising sauce.
How long does the chicken need to simmer?
The chicken should be covered and simmered gently for approximately 45 to 60 minutes until it is fragrant and tender.
What type of mushrooms are used in this recipe?
The recipe calls for 1/4 lb of sliced button mushrooms.
Why is flour used in the recipe?
One tablespoon of all-purpose flour is added to the mushroom mixture to act as a thickening agent for the sauce.
Can I use dried tarragon instead of fresh?
Yes, you can use 2 teaspoons of chopped fresh tarragon or substitute it with an equivalent amount of dried tarragon.
What kind of wine should I use?
The recipe recommends using 1/2 cup of dry white wine for deglazing the pan and adding brightness to the sauce.
Is bourbon required for this dish?
While 2 tablespoons of bourbon (or whiskey) are suggested for flavor, you can omit it if you prefer not to use hard liquor.
What is the calorie count per serving?
Each serving of Savory Braised Chicken Chasseur contains approximately 400 calories.
Is this a one-pot meal?
Yes, it is categorized as a one-pot dish, ideally prepared in a large skillet or buffet casserole with a lid.
How long should I brown the chicken thighs?
Cook the chicken in olive oil for about 5-7 minutes per side until they reach a golden brown color.
What is the purpose of the tomato paste?
Two teaspoons of tomato paste are used to add depth of flavor and a rich color to the braising liquid.
How much chicken stock is needed for braising?
You will need 3/4 cup of chicken stock to create the base for the braising sauce.
What is the suggested garnish?
You can garnish the finished dish with 1 teaspoon of chopped fresh parsley for a fresh finish.
What is the protein content of this recipe?
This dish is high in protein, providing 40g per serving.
How much fat is in one serving?
There are 25g of fat per serving in this recipe.
What is the carbohydrate count for this dish?
This recipe contains 10g of carbohydrates per serving.
What oil should I use for cooking the chicken?
The recipe calls for 5 tablespoons of extra virgin olive oil.
How long do I cook the mushrooms?
After adding the sliced mushrooms to the shallots, cover with a lid and cook for 3 minutes to allow them to soften.
When should the tarragon be added?
Stir in the chopped tarragon once the sauce ingredients have been combined and the mixture reaches a gentle simmer.
Is this dish suitable for dinner parties?
Yes, it is highly recommended for gatherings and special occasions due to its elegant presentation and flavor.
Should the chicken skin be removed?
Yes, the recipe specifies using skinless chicken thighs.
How do I ensure the flour doesn't taste raw?
Stir the flour into the mushroom mixture and cook for about 1 minute before adding any liquids.
What type of cookware is recommended?
A large skillet or a buffet casserole that can hold the liquid and has a matching lid is best.
Do I add the juices from the plate back into the pan?
Yes, return the browned chicken along with any accumulated juices back into the sauce for extra flavor.
Is this considered a hearty comfort food?
Yes, it is tagged as both a hearty meal and a comfort food dish.