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Hello, my friends!
Bonjour mes amis!
Looking for yet another great way to serve chicken? Look no further, you have come to the right place. Do you have less than 30 minutes to create a great dish? Good, because that is what it will take to cook this up and get praises from your family and friends!
A little history behind this French classic dish; the meaning of Chasseur is an individual that was part of the French Napoleonic army attached to the light calvary. Part of their duty was to gather and hunt food. This is a rustic dish and was cooked in the field, hence “Hunters Chicken”.
The French chicken recipe with the ingredients along with written and printable instruction are below but be sure to watch the video to see the recipe being created in action!
Jump to Recipe
Watch the video!
All the ingredients needed to make this French dish are shown in the photo above. This is a super, simple dish that is so delicious, your family and friends will be coming back for more!
If you are local, near North Andover MA, be sure to purchase the poultry for this dish here!
Trust me, it makes a difference!
Click on the photo above to learn more about Butcher Boy!
Don’t forget! Make sure the oil is NOT hot when placing the chicken skin side down in the sauté pan.
Turn your chicken over once you have reached a nice golden brown color!
In another sauté pan add your mushrooms and tomatoes. Sauté until the moisture is removed. Add the parsley. Add to the chicken and serve!
Oh là là! Poulet Sauté Chasseur is served!
Poulet Sauté Chasseur
Ingredients
- 4 Lb Whole Chicken Cut into six pieces
- 1 Cup All Purpose Flour (AP Flour)
- 1 1/2 Cups 1 Cup Chicken & 1/2 Cup Beef Broth Combined
- Splash Brandy
- Splash Dry White Wine
- 2 Shallots (Medium / Large) Chopped
- 1 Pint Sliced Mushrooms Porta Bella
- To Taste Salt & Pepper
- 3 Tbsp Olive Oil
- 14 oz Chopped Tomatoes
- 2 Tbsp Fresh Tarragon Chopped
- 1/2 Cup Fresh Parsley Chopped
- 2 Knorr Homestyle Stock Pot Chicken
- 4 Tbsp Unsalted Butter (1/2 stick)
Instructions
- Add olive oil into large sauté pan on low heat.
- Dredge chicken in flour, shake off excess, add chicken to pan skin side down and turn heat to high (oil should not be hot until after chicken is already in pan).
- Cook chicken approximately 10 minutes (4 lb. chicken was used in video) on skin side down until golden brown.
- Turn chicken over and brown other side.
- In center of pan add half of the butter (2 Tbsp) and shallots.
- Add brandy by pouring along outside of pan.
- Add wine by pouring along outside of pan.
- Add the chicken & beef broth mix. Bring to a boil.
- Add Tarragon to center of sauté pan. Add the remaining butter.
- In a separate pan, sauté mushrooms and tomatoes and cook out all moisture over medium high heat. When almost done add parsley.
- Add mushroom and tomato mixture to sauté pan with chicken.
- The dish is ready to serve once the chicken internal temperature is 165 degrees fahrenheit.
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As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
