Best 6 Chicken Chausseur My Way Recipes

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Calling all chicken chausseur enthusiasts! Get ready to embark on a culinary adventure with our ultimate guide to cooking the most delectable "chicken chausseur my way". This flavorful and succulent dish, originating from the vibrant streets of New Orleans, promises to tantalize your taste buds with its unique blend of spices and herbs. Whether you're a seasoned chef or just starting your kitchen escapades, we've got you covered with a recipe that's easy to follow and packed with flavor. So, grab your apron, gather your ingredients, and let's dive into the realm of culinary artistry to create a chicken chausseur experience like no other.

Here are our top 6 tried and tested recipes!

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)



Chicken Chasseur (Hunter-style Chicken) image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter
5 ounces cremini mushrooms, emincer (thinly sliced)
1 large shallot, ciseler (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato)
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees F.
  • Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
  • Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
  • Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

CHICKEN CHASSEUR



Chicken Chasseur image

This Chicken Chasseur, also known as Hunter's Chicken is a classic French stew made with chicken in a savory brown sauce.

Provided by Rika

Categories     Main Course

Number Of Ingredients 18

8 chicken thighs ((bone-in and skin-on about 2.5 pounds total))
2 tsp kosher salt
¼ tsp black pepper
3 tbsp all-purpose flour
2 tbsp unsalted butter
2 tbsp olive oil
12 oz mushrooms ((white or cremini))
1½ cups sliced shallots ((lightly packed - about 5.5 oz))
2 garlic ((crushed))
2 tbsp tomato paste
¼ cup cognac/brandy
¾ cup dry white wine
1½ cups chicken stock
1 tbsp chopped tarragon ((lightly packed) )
1 tbsp chopped parsley
½ tbsp unsalted butter ((softened at room temperature for at least an hour))
½ tbsp all-purpose flour
1 tbsp butter

Steps:

  • Preheat the oven to 400°F.
  • Pat the chicken dry with paper towels then season it with kosher salt and black pepper. Dip each chicken piece in flour on both sides then shake off the excess flour.
  • In a large Dutch oven, heat the 2 tbsp of butter and 2 tbsp of oil over medium-high heat until simmering. Working in multiple batches, cook the chicken for about 1-2 minutes on each side or until golden brown. Transfer the browned chicken to a baking sheet and keep about 2 tbsp of grease in the pot. Discard the remaining grease.
  • Cook the browned chicken in the oven for 30-35 minutes or until the internal temperature reaches 165°F.

Nutrition Facts : Calories 871 kcal, Carbohydrate 31 g, Protein 46 g, Fat 56 g, SaturatedFat 18 g, Cholesterol 251 mg, Sodium 1574 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

CHICKEN CHASSEUR



Chicken chasseur image

Chicken chasseur is the classic French dish that's easy but good enough to give to guests. Serve it with creamy mash and a crisp green salad.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 18

1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots or onions, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full fat milk

Steps:

  • Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
  • Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
  • Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
  • Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
  • Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
  • Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  • Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
  • Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
  • When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
  • Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

HUMMUS - MY WAY



Hummus - My Way image

Make and share this Hummus - My Way recipe from Food.com.

Provided by SLColman

Categories     Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can garbanzo beans (no salt added)
1 garlic clove, minced
2 tablespoons lemon juice
3 tablespoons light sour cream
1 tablespoon olive oil
salt and pepper
1/4-1/2 teaspoon cumin
baby carrots
assorted fresh vegetable
pita chips

Steps:

  • Rinse and drain the garbanzo beans.
  • Place into a bowl add the garlic and mash well yet still retaining some texture.
  • Mix in the sour cream, olive oil, and lemon juice.
  • Add cumin, salt & pepper to taste.
  • Serve with baby carrots other veggies or pita chips.

Nutrition Facts : Calories 87.3, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.9, Sodium 163, Carbohydrate 12.9, Fiber 2.4, Sugar 0.1, Protein 2.9

CHICKEN CHASSEUR



Chicken Chasseur image

This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 Tbsp. of butter with the olive oil if you prefer that flavor.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 8 pieces

Number Of Ingredients 11

8 skinless chicken breasts or 1 whole chicken, cut into 8 pieces
5 tablespoons extra virgin olive oil
2 shallots, finely chopped
1/4 lb button mushroom, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons Bourbon or 2 tablespoons whiskey
2 teaspoons tomato paste
3/4 cup chicken stock
2 teaspoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon chopped parsley

Steps:

  • Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
  • Sauté the chicken until golden brown on both sides.
  • Remove to a plate or bowl and reserve.
  • Sauté the shallots until soft but not brown.
  • Add the mushrooms, put on the lid, and cook for 3 minutes.
  • Add the flour and cook, stirring, for 1 minute.
  • Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
  • Bring to a simmer, stirring; then reduce the heat.
  • Add the tarragon.
  • Put the chicken and juices back into the pan.
  • Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
  • Serve directly from the buffet casserole, or remove to a platter.
  • If your parsley is not bitter tasting, sprinkle with chopped parsley.

Nutrition Facts : Calories 199.7, Fat 11.5, SaturatedFat 1.9, Cholesterol 58, Sodium 104.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.9, Protein 15

CHICKEN SALAD MY WAY



Chicken Salad My Way image

My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!

Provided by ILLUMINATIAN

Categories     Salad

Time 8h45m

Yield 3

Number Of Ingredients 14

1 (1 inch) piece fresh ginger root
1 star anise pod
2 skinless, boneless chicken breast halves
½ cup mayonnaise
⅛ teaspoon salt
1 pinch ground black pepper
1 pinch paprika
½ teaspoon honey
½ cup diced celery
½ cup diced apples
¼ cup diced red onion
¼ cup chopped raisins
¼ cup chopped walnuts
2 teaspoons minced fresh ginger root

Steps:

  • Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
  • Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
  • Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

Nutrition Facts : Calories 471.6 calories, Carbohydrate 19 g, Cholesterol 54.5 mg, Fat 37.3 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 357.4 mg, Sugar 12 g

Tips:

  • Use a flavorful blend of spices: Chicken chasseur is all about the spices. Use a combination of paprika, garlic, onion powder, thyme, and salt and pepper to create a flavorful crust on the chicken.
  • Brown the chicken before braising: Browning the chicken in a pan before adding it to the braising liquid will help develop its flavor and color.
  • Use a variety of vegetables: Chicken chasseur is a great dish to use up leftover vegetables. Try adding carrots, celery, onions, peppers, or mushrooms to the pot.
  • Crusty bread or mashed potatoes: Chicken chasseur is typically served with mashed potatoes or crusty bread. The starch can help soak up the delicious sauce.
  • Serve with a glass of wine: A glass of red or white wine is the perfect complement to chicken chasseur.

Conclusion:

Chicken chasseur is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful spices, tender chicken, and medley of vegetables, it's sure to be a hit with the whole family. So next time you're looking for a new recipe to try, give chicken chasseur a shot. You won't be disappointed!

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