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Chicken Chasseur (Hunter-style Chicken) Recipe

Chicken Chasseur (Hunter-style Chicken)

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Average Rating:

Total Reviews: 26

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  • on March 14, 2012

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    Flavor was spot on!! Loved the cognac and mushroom combination, chicken was super moist and overall delicious!!

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  • on October 10, 2011

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    i have made this several times . the only thing i didnt do was let it reduce all the way because we like a lot of sauce. but it it a great and easy recipe for any day of the week..
    my family and we love it..!!!!!!!!!!!!!!!!!!!!!!!!!!
    thank you bobby

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  • on July 13, 2011

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    The flavours were fabulous. I used a two oz bottle of cognac (airplane size which added depth without busting the bank. I also had problems with consistency, tho. I reduced it to the point where I was concerned about having anything left and it never did reach the right consistency. I finally gave up and just took it from the heat and added the butter...next time I'll take another reviewers advice and try reducing for a shorter time at higher heat? Served with mashed pots and smashed carrots and turnips. Great comfort dish!

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  • on May 11, 2011

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    This meal was so GREAT..I made a double batch the 1st. time I made it. I am bring the extra with me to work to share with my 2 bosses..I can only imagine how much they will love it. As much as my family did tonight, i'm sure.

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  • on December 14, 2010

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    Super easy -- first recipe I have used with my new dutch oven -- I didn't exactly follow directions -- no cognac -- just used wine -- used dried herbs -- finished the chicken in the dutch oven at 350 for 30 minutes with all the sauce.

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  • on October 23, 2010

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    The sauce is really great. Next time I'll use only breast meat, though, as that's what I prefer.
    I substituted apple juice for the cognac (too expensive it turned out great.

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  • on October 11, 2010

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    Flavor was great. The chicken did not cook in that short amount of time for me so I will plan for more cook time.

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  • on June 22, 2010

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    I agree with Geoff and Timothy, a demi puts real life into a Chasseur. At culinary school we used both class made demi and demi from a base. The base can be better than a poorly made demi. I am glad that the recipe calls for tomato concasse instead of diced tomato. It gives it's users a taste of culinary lingo. I never thought of adding Cognac...interesting...I'll have to try it :

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  • on May 30, 2010

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    I agree with Geoff, Demiglace will hold it true to the culinary school classic. When I was taking classes at Le Cordon Bleu, I noticed that the demi was adding a substantial thickness to the sauce.

    For those who are unfamiliar with what demiglace is, It is 1 part brown stock, 1 part brown sauce (which is brown stock plus mirepiox and some tomato reduced by one half. For example, if you were to desire one pint of demiglace, you would need 1 pint brown stock, 1 pint of brown sauce, reduced in a pan until you end up with a pint total. (I know a lot of people here know what mirepiox is, but for the rest, it is 2 parts onion to one part celery, and 1 part carrot.

    You may be able to tell that demi is basically concentrated flavor! But remember you have all those vegetables in it as well to add thickening power. As for the Cognac, we simply used doubled the white wine. However I can see a benefit in flavor intensity, though. So I do like this idea. I don't know if it is there to help with the lack of flavor provided by a demi and if substituting with a demi would dis-balance the flavor of the sauce, but worth a try! :D

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  • on February 22, 2010

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    This has become my favorite chicken dish. I followed directions exactly, and took users' suggestions to use fresh/homemade chicken stock as opposed to stock from a box or canned broth. The sauce reduced perfectly and the dish came out great, Thanks, Bobby!

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