Chicken Breasts Chasseur (Supremes de Volaille Chasseur)

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 bone-in chicken breasts with skin (6 ounces each)
  • Salt and freshly ground pepper
  • 2 teaspoons olive oil
  • 1 medium carrot, chopped
  • 1/2 cup chopped onions
  • 2 cups Brown Veal Stock
  • 2 cups sliced button mushrooms
  • 2 shallots, minced
  • 2 tablespoons cognac
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh tarragon
Directions
  • Preheat the oven to 350 F.

  • Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.

  • Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.

  • While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.

  • Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.

  • Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.

  • Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.

  • Or, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and the mushroom sauce. Sprinkle with the Sauteed Carrots and Celery Root. Remove and discard the skin from the chicken before eating.


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