This dish is a authentic, French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. For sure you would ❤️ to have this advance version of this dish. Enjoy it with house salad and steam rice.😋❤️
Ingredients for making the Chicken Chasseur
- 1 1/2 -2 lbs skinless boneless chicken breasts
- 2 tbsp extra virgin Olive oil
- 1 tbsp butter
- 1 medium Sliced onion
- 250g/8oz mushrooms cut into half
- 2 cloves Sliced garlic
- 125ml/1/2 cup dry white wine
- 4 fresh thyme sprigs leaves only
- 2 fresh bay leaves
- 1 tbsp tomato paste
- 150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
- 350ml/ 1 1/2 cups chicken stock
- salt to taste
- 1 tbsp Parsley
Method of making this authentic delicacy 👍
- In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden.
- You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
- In the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes.
- Then add the white wine and let it bubble away for a couple of minutes. Get the aroma.
- Then add the thyme leaves, bay leaves and tomato paste.
- Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer.
- If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce. You can or can’t needs to add any roux or flour to thick the sauce. It’s as per your preferences.
- Adjust the seasoning and check the consistency, served hot with steam rice garnished with chopped parsley.
- Enjoy this splendid dish with your loved ones.🥰😋👍
Chefs Nectar 