Chicken saute chasseur



  • 1kg chicken
  • 40grams plain flour
  • 30grams butter

  • 500grams chicken bones
  • 50grams carrots
  • 50grams yellow onions
  • 500ml veal stock
  • 10grams tomato paste
  • 1clove garlic
  • 1 bouquet garni

  • 25grams Shallots
  • 100grams mushroom
  • 25ml cognac
  • 50ml white wine
  • 500 ml chicken stock
  • 10 grams butter
  • 1 tablespoon tarragon
  • 1 tablespoon parsley
  • 1 pinch salt
  • 1 pinch pepper


    step 1

    Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Reserve all in a container in the fridge.

    step 2

    Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. Turn each thigh over to brown evenly. When the thighs have colour, cover the pan and continue to cook in the oven at 180 degrees celsius / 356 F for 25 minutes. Then remove the chicken pieces and reserve on a separate tray to rest and keep warm.

    step 3

    Saute the mushrooms in a pan on medium heat for 1 or 2 minutes. Add the chopped shallots and let them sweat. Flambe with cognac, then deglaze with white wine. Allow to reduce until a tablespoon worth of liquid is left. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.

    step 4

    Take the pan off the heat and slowly stir in a tablespoon of butter to the sauce. Add a tablespoon of tarragon and parsley to the sauce, and stir again. Finally, add the chicken pieces, and warm the pan up on a very low heat for a few minutes.

    step 5

    To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.