Chicken Chasseur Recipe
Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms. A less known French classic, this chicken dish is quick, easy and delicious.
Servings: 6
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 750-900g / 1½-2 lbs skinless boneless chicken breasts
- 1 tbsp butter
- 1 medium onion sliced
- 250g / 8oz mushrooms cut in half
- 2 cloves garlic sliced
- 125ml / ½ cup dry white wine
- 4 fresh thyme sprigs leaves only
- 2 fresh bay leaves
- 1 tbsp tomato paste
- 150g / ½ cup canned diced tomatoes/crushed tomatoes in the US
- 350ml / 1½ cups This is an affiliate link.chicken stock
- salt to taste
Instructions
- In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
- To the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
- Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.
Video
Notes
- It might look like flour and cornstarch should be used here to thicken the sauce, but this is actually intentional to allow the tomatoes to thicken it naturally.
- That said, if you do want a thicker sauce, you can add 1 tbsp of cornstarch diluted in 2 tbsp of water at the end.
- Using a bit of wine is traditional in French cuisine as it adds acidity and complexity. If you don't want to cook with alcohol, substitute with an equal quantity of apple juice plus 1 tbsp white wine vinegar.
- I’ve used fresh they and bay leaves, but you can use any herbs you like, although I would stay away from basil and oregano since we don't want this to taste Italian.
- Traditionally this recipe is made with a whole chicken. I've used chicken breasts for convenience. Chicken thighs are another good option.
Nutrition
Calories: 230kcal | Carbohydrates: 8g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 313mg | Potassium: 781mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 8.6mg | Calcium: 28mg | Iron: 1.4mg