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Chicken Chasseur (Hunter-style Chicken) Recipe

Chicken Chasseur (Hunter-style Chicken)

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on February 12, 2010

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    Loved the cognac in this recipe which gave it such depth of flavor.

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  • on January 14, 2010

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    This recipe is now in my husband's top 5 - wow!!!!!

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  • on December 23, 2009

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    I didn't have cognac, so I substituted with some brandy, and it turned out well. The only tips I have about thickening the sauce (as some people have stated they have had trouble is to set it on high heat and just let it reduce for about 10 minutes. That's what I did and it worked out fine. I then removed from heat and added the butter after, stirring just enough to mix it in. Also, I had to cook my chicken in the oven for quite a bit longer than the suggested 12-15 minutes (I had whole chicken breasts with skin and rib cage at 400 degrees. I served over mashed potatoes with a side of spinach sauteed with garlic and butter. A very nice meal, and quite easy to make.

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  • on July 19, 2009

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    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.

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  • on March 02, 2009

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    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.

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  • on February 17, 2009

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    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!

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  • on February 07, 2009

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    The chicken was very moist, the sauce was heavelnly and everyone loved it.

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  • on June 21, 2008

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    To die for. Incredibly flavorful and easy to prepare.

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  • on May 19, 2008

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

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  • on March 09, 2008

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    The recipe was great, but unless one watched the show, the instructions must have left out when or if to add the mushrooms and shallots to the sauce. A definite dissapointment!

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