What is Chicken Chasseur?
Chicken chasseur is a great recipe for fans of French cuisine. It traditionally contains dark meat, mushrooms, wine, herbs, and spices.
The recipe I’ll be explaining is tweaked to my liking, though, so no dark meat! Chicken breast instead. We’ll also be adding some crushed tomatoes, but you could leave those out if you don’t like those little red guys.
You can, obviously, tweak everything to your own desire. Those are just the main ingredients required for it to be called chicken chasseur!
Things We Need for Chicken Chasseur
We already discussed the basics earlier! The following ingredients are just additional suggestions.
- 1 tbsp canola oil
- 2lb chicken breast
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 tbsp butter
- 1 diced onion
- 2 cups sliced mushrooms
- 2 tsp minced garlic
- 1.5 tsp flour
- 6 tbsp unsweet (dry) white wine
- 1 (or less) cup chicken broth or stock
- 1 drained can of crushed tomatoes
- A sprinkle of thyme
- 1 tbsp parsley
- A deep frying pan with a lid
- A resting plate
- 1 tbsp chicken grease
- Heat oil in the frying pan over medium-high heat.
- Season the chicken with a dash of the measured salt and pepper.
- Add the chicken to the pan of hot oil.
- Cook and turn until the chicken browns.
- Remove the chicken from the pan;
set 1 tbsp grease aside.
- Dispose of the remaining grease safely.
- Butter your pan, turn the heat down to medium-low.
- Add the onion to the pan.
- Cook and stir the butter and onion until the onion is barely soft.
- Increase the heat to medium-high again.
- Add the minced garlic, mushrooms, and another dash of salt.
- Stir and cook the ingredients in the pan until the veggies are lightly browned.
- Stir in the flour.
- Stir in the wine and allow to simmer.
- Combine the broth, thyme, remaining salt, and tomatoes into the pan.
- Put the chicken and grease in the broth.
- Cover and allow everything to come to a simmer.
- After about 10 or 15 minutes, add the parsley and remaining pepper. Stir.
If you like mushrooms as much as I do, you’ll want to spoon some on top of the chicken when you serve it!