October 9, 2013 by seriousbacon
Sauce chasseur, sometimes called “hunter’s sauce”, is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes. The name is derived from the French word for “hunter”, alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would allegedly pick the mushrooms that they would subsequently use for their preparation.
As you can see chicken chasseur is a real classic that’s been around for generations. The dish itself originates from France, but you can find it all round the world! With every restaurant having its own little take on the dish. The basic principle stay’s the same though, The dish always contains whole chicken supreme’s, button mushrooms, glazed shallots all slowly cooked in a rich flavored Jus.
The dish is a bit of a one pot wonder, and really simple to make, To start you need to saute the chicken pieces in a smoking hot pan to seal all the juices in, once they are crisped on each side and golden brown, remove the chicken and leave to rest and then add the button mushrooms and baby shallots, to slowly cook in the pan, deglazing the pan with a bit of red wine to take all the goodness and flavor from the chicken. Once its reduced a bit, it’s time to add the crisped chicken back to the pan, along with a nice bit of thyme for flavoring, tomato puree to thicken and some stock, once everything in the pan it’s time to sit back and enjoy the rest of that wine, and wait for the dish to be ready!
This dish is really easy to make, low cost and is a real comfort dinner, and you can claim that you’ve made a real french bistro classic, just like a real chef!
Here’s a recipe below;
Prep:20 mins Cook:1 hr, 30 mins
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
- 1 tsp olive oil
- 25g butter
- 4 chicken legs
- 1 onion, chopped
- 2 garlic cloves, crushed
- 200g pack small button or chestnut mushrooms
- 225ml red wine
- 2 tbsp tomato purée
- 2 thyme sprigs
- 500ml chicken stock
- Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
- Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
- Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.