Chicken Chasseur
Chicken Chasseur
AKA Hunter's Chicken. This is a cheater recipe that replaces the stock and tomato puree with V8. Works great. Sweet, complex, rich sauce. Thickened with flour that's cooked in the pan with the meat and veg. Scales up nicely. Thought it needed a bit more of a bite, so I added a little kashmiri chili powder, but you could use cayenne.
Works amazing with mashed potatoes.
Ingredients
- 4 lb bone-in, skin-on chicken pieces (preferably thighs)
- 1 lb mushrooms, halved
- 2 shallots
- 2 carrots, sliced
- 12 oz can of low-sodium V8
- ½ cup brandy and/or white wine and/or dry vermouth
- 1-2 tbps smoked paprika
- ½ teaspoon cashmiri chili powder
- 2 teaspoon Better than Boullion low sodium chicken stock base
- 1 teaspoon Better than Boullion low sodium beef stock base
- flour
- neutral cooking oil
- butter
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 2 sprig fresh tarragon (1 for garnish)
- pepper
- ½ lemon
Directions
- Toss chicken flour.
- Brown chicken in pan with neutral cooking oil. Remove and set aside.
- Sautee mushrooms, carrots, and shallot in oil until the mushrooms are half their original side.
- Deglaze the pan with brandy
- Add chicken back to the pot.
- Add V8, enough to cover the chicken 2/3 of the way. Add stock base, paprika, chili, herbs, and black pepper.
- Simmer for 1 hour.
- Juice half lemon and add to pot and stir. Taste, adjust spices and seasonings as necessary.
- Garnish with fresh taragon.
Notes:
- Original recipe: Adam Ragusea.