This classic French dish is basically made with Sauce Chasseur, which is also called “Hunters Sauce”. It is a very famous dish. It is thought that in old times the hunters would return with mushrooms & then cook this great dish.
Sauce Chasseur has spring onion & mushrooms as main ingredients with tomato and herbs & spices. The chicken is first marinated with flour and cooked and added to this delicious sauce.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 1 hour 30 mins 1 hour 55 mins 3-4 Serving
Bone less chicken – 1 kg
Spring onions – 1 whole bunch (trimmed and the onion bulbs halved)
Mushrooms – 195-200 grams (sliced)
Tomato – 2 tablespoon (paste)
Fresh green coriander – 2 tablespoon
Garlic cloves – 2-3 (minced)
Thyme – 2 sprigs (fresh)
Salt per taste
Ground black pepper
Plain flour – 2 tablespoon
Extra virgin olive oil or any vegetable oil – 3 tablespoons
Butter – 20 grams
Chicken stock – 2 cups
Dry white wine or white wine vinegar – ¼ cup
- In a large mixing bowl place flour and chicken, mix well and season with salt & pepper. Mix again so that the chicken gets coated with flour.
- Now heat 1½ tablespoon of oil in a heavy bottomed pan and fry the chicken pieces till they turn golden brown for about 10 minutes, take out the chicken pieces and keep aside.
- Now add balance oil and butter to the pan, as butter melts add spring onion, garlic, thyme sprigs & mushrooms. Cook till the mushrooms turn golden and onions become soft.
- Now add tomato paste and cook for another 2-3 minutes, after that add the chicken stock. When it reaches boiling point add chicken and let it simmer for about an hour till the chicken is tender and the sauce thickens and reduces. Check the salt and if still required add while adding chicken.
- Season with extra ground black pepper if needed and garnish with coriander or cilantro.
Note: Serve with bread of your choice, it is generally accompanied with mashed potatoes & steamed and sautéed broccoli. Yummy!
Picture courtesy: http://www.whiskwhimsy.com(nicepic)