Chicken Chasseur (Hunter-style Chicken)

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Culinary School Classics

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 5 min
Cook: 30 min
Total:: 50 min

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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.

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Comments & Reviews

recipe Chicken Chasseur (Hunter-style Chicken)
Geoff Spokane , WA 07-19-2009
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Good, but demiglace makes it better
Rated: 4 stars out of 5

I noticed that several people were having problems thickening the sauce. I used a demiglace I made from my own stock, it... thickens the sauce and kicks up the flavor. This recipe is often used in culinary school to teach sauce making with stock, so if you take the time to make your stock rather than use the stuff in a box it will be sooo much better.Read more
recipe Chicken Chasseur (Hunter-style Chicken)
Margie Alexandria, VA 03-02-2009
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Delicious - Thickened Sauce
Rated: 5 stars out of 5

The chicken was moist and the sauce very flavorful. I did thicken the sauce up a bit at the end using a little corn starch... mixed in water because my chicken was done and I didn't want it to dry out. Outstanding.Read more
recipe Chicken Chasseur (Hunter-style Chicken)
Michelle Dallas, TX 02-17-2009
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Sauce too thin!
Rated: 4 stars out of 5

Help! I've made this twice now because I love the flavors BUT I can't seem to get the sauce thick enough to coat the back of... the spoon. I boil and reduce and still it ends up thin...I really love how moist the chickem turns out so if anyone can suggest how to make the sauce thikcer, please advise!Read more
recipe Chicken Chasseur (Hunter-style Chicken)
Mary Springfiled, OR 02-07-2009
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Extremely GOOD,
Rated: 5 stars out of 5

The chicken was very moist, the sauce was heavelnly and everyone loved it.
recipe Chicken Chasseur (Hunter-style Chicken)
Barbara Cary, IL 06-21-2008
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Fantastic
Rated: 5 stars out of 5

To die for. Incredibly flavorful and easy to prepare.
recipe Chicken Chasseur (Hunter-style Chicken)
Anonymous 05-19-2008
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Excellent and Easy
Rated: 5 stars out of 5

Not too difficult for a novice and well worth the effort. I'd also recommend the Mousse recipe from the same episode.