Recipe courtesy of Bobby Flay
Print
Chicken Chasseur (Hunter-style Chicken)
Total:
50 min
Prep:
15 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
50 min
Prep:
15 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • 1 (4-pound) chicken, quartered
  • Salt and pepper
  • Clarified butter
  • 5 ounces cremini mushrooms, emincer (thinly sliced)
  • 1 large shallot, ciseler (fine dice)
  • 2 ounces Cognac
  • 2 ounces dry white wine
  • 1 1/2 cups enriched chicken stock
  • 1/4 cup tomato concasse (peeled, seeded, and diced tomato)
  • 1-ounce cold butter
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Directions

Preheat oven to 375 degrees F.

Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.

Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.

Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan

Recipe courtesy of Bobby Flay

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here