Recipe: chicken chasseur

Get ready to take out those Staub cooking pots again, because it’s time for another one pot recipe that’ll keep you going through the winter time! Chicken chasseur is one of my signature dishes, it’s a mix of wintry flavors that takes about no effort whatsoever to make, but will wauw your dinner guests. It’s also a great dish to cook up for christmas instead of the traditional turkey!

chicken chasseur recipe

 

Shopping list for 4 people (or 2 people + leftovers for the day after, when the taste is REALLY soaked up into the meat):

  • some butter
  • 2 chicken filets, 2 pieces of chicken thigh and 2 legs – or cut up a whole chicken into several pieces (leave the skin on!)
  • pepper and salt
  • 1 onion, cut up into pieces
  • 250 g Parisian mushrooms, cleaned and cup up into 4 pieces (or halved if they’re small)
  • 200 g pieces of bacon
  • 4 spoons of flour
  • 2 glasses of red wine (no, not to drink whilst you’re cooking, then you’ll need to add a third glass)
  • 1 dl cognac
  • 1 l of water
  • 2 chicken broth cubes
  • 2 spoons of tomato puree
  • some parsley to decorate if you like
  • and of course … :

stab cooking pot

🙂

Recipe:

  • Take out your Staub cooking pot and melt the butter. Don’t use too much of it, as the chicken skin will also release it’s natural fat.
  • Spice up your pieces of chicken with pepper and salt and roast them on both sides for about 4 to 5 minutes until it looks nice and brown. The encrustation will help get the sauce brown later on and give depth to it.
  • Add the onion, mushrooms and bacon on top and sprinkle over the flour. The flour will mix up with the fat and will help thicken your sauce.
  • Pour over the red wine. Don’t burst into tears, the wine is the whole point of this recipe and is absolutely necessary! Preferably use some good wine by the way, a merlot for example. You’ll taste the difference.
  • Add the cognac, water, chicken broth and tomato puree.
  • Let it stew until the sauce is nicely thickened and the chicken is completely immersed with the flavors. If you’ve got the patience/time, let it gently set for a while off the stove (several hours), then reheat before serving. Ideally, the chicken meat should fall off the bones.
  • Decorate with parsley when serving.

What goes well with this chicken chasseur:

  • potato croquettes
  • apples with cranberries out of the oven (Per person: peel 1 apple, take out the core and cut it in half. Put a little bit of butter into each half, top up with ready made cranberry sauce, pour over a little bit of honey and let it sit in a preheated oven on 150° for about 20-30 mins)

apple with cranberries potato croquette

Bon apetit!

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