Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan
Show: Worst Cooks in America
Episode: Straight Edge Skills
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- Recipe categories: Parmesan Cheese, Gruyere, Chicken, Mushroom,
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Total Reviews: 5
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By Wick_04
Denver, CO
on May 31, 2013
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I only made the polenta... It was OK, but I would have preferred to substitute at least one cup or more of the chicken stock with milk. Even after adding the cheeses, cream and S/P it was very chickeny. I ended up adding another half cup of parm along with extra doses of S/P - turned out creamy and yummy.
By hilary_7628882
Richardson, TX
on March 24, 2013
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Made the chicken, it was great. Would probably be a good family dinner in France. But tarragon is probably a bit much for American kids. Going to make the polenta tomorrow for a lunch guest.
By shortstuff77
Illinois
on March 11, 2013
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My family didn't care much for the chicken. Liked the Polenta.
By tony3xl
on February 28, 2013
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Fantastic, I did not change anything in the recipe.
By BoobyFlay
on February 26, 2013
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This is a great recipe, but I don't know where they got the idea that this takes 3.5 hours. Even with prep this would take maybe 45 minutes. Bobby has made this recipe before but did not braise it. In the other recipe you brown the chicken off and bake it the rest of the way. I think I like the braising better as the chicken itself adds a lot of flavor to the sauce and vice versa.
We were left with some extra sauce, which would be delicious to pour over pretty much any poultry or mashed potatoes, etc. anything that normally would take a gravy.