How to Make Chicken Chasseur - Hunter's Chicken
Earthy Sauté of Chicken and Mushrooms in Wine, Brandy and Tomatoes
Dec 1, 2008
Chasseur is French for hunter, and this recipe evolved from the way game was cooked, often tough old birds. Even if not tough, sometimes the bird was shot too close so that the flesh is torn up too much to cook the bird whole. The solution to either shortcoming was to slowly simmer the pieces in wine and tomatoes until the meat falls off the bones. Mushrooms add to the earthiness.
Cacciatore is Italian for Hunter, so you won't be surprised that Chicken Cacciatore is very similar. Some variations may be identical, in fact, but the Italian versions are more likely to be cooked in red wine rather than white wine and brandy, and, especially is southern Italy, with more tomatoes.
This dish is gorgeous served over egg noodles or mashed potatoes.
Chicken Chasseur
You will need: A heavy flame-proof casserole or dutch oven. Enameled cast iron is ideal for this. A long kitchen match (see Notes).
Ingredients:
- 2½ pounds cut-up chicken (or all thighs or all breasts)
- flour seasoned with salt and freshly ground black pepper
- 2 Tbsp olive oil
- 3 large shallots (or small onions), sliced into rings
- ½ pound small mushrooms, quartered
- 1 large garlic clove, crushed
- 3 Tbsp brandy or Cognac
- ½ cup dry white wine
- ½ cup chicken broth
- 1 cup diced tomato (canned or, if good fresh tomatoes are available, use them peeled, seeded and diced)(see Notes)
- Flat leaf parsley, chopped, for garnish
Method:
- Pat the chicken dry. Put the seasoned flour into a 1-gallon plastic storage bag (or equivalent) and, one at a time, shake each piece of chicken so that it is thoroughly coated.
- Heat oil in the pot over medium-high flame. Brown the chicken, turning once and transfer to a plate to keep warm.
- Pour off all but 1 Tbsp of the fat. Add the shallot, mushrooms and garlic and cook until golden, stirring frequently, 6 to 8 minutes.
- Now for the fun part! Have a fireplace match ready and remove the pan from the heat. Add the brandy and let it warm for about ten seconds. Light the match and wave it over the pan until the brandy ignites. Return the pan the the heat and shake it until the flames subside. Add the wine and use a wooden spoon to scrape up those good browned bits from the bottom of the pan. Simmer briskly until the liquid is reduced to a glaze, about 3 minutes.
- Return the chicken and any accumulated juices to the pan. Stir in the wine, chicken broth and tomatoes. Bring back to a boil then reduce the heat to low and simmer, covered, until the chicken is cooked through, about 20 minutes. To test stab the thickest piece with a sharp serving fork. The chicken is done when the juices run clear.
Serve over noodles or mashed potatoes garnishes with chopped parsley.
Notes:
The Chicken: Skinless chicken may be used and will make the sauce less greasy. Boneless chicken works, too, but will cook much faster so the sauce should be well cooked down before adding back the chicken.
The Mushrooms: Common button mushrooms are fine in this dish, but other varieties could add interest.
Skinning Fresh Tomatoes: There are two ways to skin a tomato. One is to cut an X in the skin and immerse the tomato in boiling water for about one minute. Dip it out with a slotted spoon and immediately run it under cold running water to stop it cooking further. The skin should peel off easily. The second method requires a sharp knife. Here's a good YouTube video to show you how.
The Fireplace Matches: If you don't have any of those long fireplace matches, you can use a regular wooden match gripped with tongs. One or the other will prevent you from adding the flavor of burning knuckle hair to the recipe.
If you like chicken, check here for more recipes, including:
- Chicken a l'Orange
- Mediterranean-Style Coq au Vin
- Buffalo Wing Slaw
- Chicken Liver Pate Three Ways
- Chicken with a Creamy Dijon Mustard Sauce
- African Chicken-Peanut Soup
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