Description
Decadent French Chicken Chasseur is the perfect chicken dinner for Fall and Winter. Pop it in your Dutch oven and get ready to fall in love!
Ingredients
Scale
- 1 chicken
- 1 large onion (chopped)
- 1 large tomato (chopped)
- 1 tbsp of tomato paste
- 1/2 lb of mushrooms
- 10 oz (30 cl) of white wine
- 2 cups of chicken stock
- 1 tbsp of dried tarragon
- 1 tbsp of dried chervil
- Olive oil
- Salt and black pepper to taste
Instructions
- Remove the chicken breasts, legs and wings from the chicken carcass.
- Cut the breasts in half and the legs to separate the drumstick from the thigh.
- Heat 3 tablespoons of olive oil in a large Dutch oven on medium high heat.
- Cook the breasts, legs and wings in the dish oven until the skin browns. Remove from the Dutch oven.
- Break the carcass into 3 or 4 large pieces with a large knife.
- Put in the dutch oven and cook to obtain the juice of the carcass.
- Remove the carcass and add the onion, a pinch of salt and cook for 2 minutes.
- Reduce the heat to medium low heat and cook for another 3 minutes.
- Add the mushrooms, cut in halves, and cook for another 2 minutes.
- Add the tomato, tomato paste, a 1/2 teaspoon of salt and the wine and cook for another 5 minutes.
- Pour in the chicken stock and add the chicken pieces.
- Bring to a boil, turn the heat to low heat, add the tarragon and chervil and cook for 1 hour. Add salt and black pepper to taste and serve.
- Prep Time: 30 mins
- Cook Time: 1h30
- Category: Dinner
- Cuisine: French
