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Hunter's chicken

Hunter's Chicken or Chicken Chausseur

The quintessential Sunday Dinner Recipe! This is a show stopping chicken stew with mushrooms will impress. Great recipe for when having company over!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course chicken, chicken chausseur, chicken stock, dinner, gravy, mise en place, mushrooms
Cuisine French

Ingredients
  

  • 1 Whole Chicken, cut up and separate the breasts
  • 2 Chicken breasts skin on boneless
  • 1 tbsp. Olive Oil
  • 2 Carrots, chopped large
  • 1 large Onion, chopped large
  • 2 Garlic Cloves, peeled
  • 3 cups Chicken Stock
  • 1 can Tomato Paste
  • 1 Bouquet Garni: Thyme, Parsley, Bay Leaf

Sauce

  • 1 Shallot, finely diced
  • 1 pkg. Mushrooms
  • 2 tsp. Cognac, optional
  • 1/4 cup White Wine
  • 1 tbsp. Olive oil
  • Salt & Pepper

Beurre Manie

  • 1 tbsp. Butter
  • 1 tbsp. Flour

Instructions
 

  • Prepare your mise en place by chopping all the mushrooms, vegetables and cutting up the chicken. Prepare your herbs or bouquet garni by wrapping them in kitchen string. The chicken should be separated by: Chicken pieces (for the stock), Chicken breasts (for the meal).
    It is also a good time to prepare the beurre manie and set aside.
    Preheat your oven to 400°
    For the Stock:
    In a stock pot, add the olive oil and heat up. Add the chicken pieces and brown for approximately 8-10 minutes.
    Pour in the onions, carrots, garlic, and bouquet garni. Mix.
    Add the Stock and a heaping spoonful of tomato paste. Season with pepper.
    Boil and Simmer for 30 minutes.
    Discard all of the vegetables and chicken pieces. Pass the stock through a fine sieve.
    Place the stock back onto the heat and bring the stock to a boil. Add in your beurre manie whisking constantly until the sauce thickens. Taste for seasoning. Add salt & pepper as necessary. Sometimes if it doesn't have enough umph as I see it, I like to add a teaspoon of teriyaki sauce or some type of dark umami sauce.
    Your stock should now resemble a gravy. Thicker and shiny.
    For the Sauce:
    Heat oil in a large dutch oven.
    Season the chicken breasts with salt & pepper. Dredge the chicken breasts in flour and add them to the hot oil. Brown the chicken approximately 3-5 minutes per side. Take the chicken out of the pot and place the chicken in a covered dish and continue cooking in the oven for 15 minutes.
    The dutch oven will have the flavour from the chicken in the pan. Do not discard the flavourings. Using this dutch oven, add in the mushrooms and shallots. Saute for approximately 5 minutes.
    If you choose, Flambe with cognac. Oompa! Then deglaze with the wine.
    It is now time to pour your gravy over the chicken and mushrooms. I like to simmer the sauce at this point so that the flavours infuse into the chicken. Garnish with parsley. Yum
    Serve with potatoes, carrots and a beautiful salad.
Keyword beurre manie, chicken, chicken chausseur, chicken stock, easy dinner night, gravy, mise en place, mushrooms, sunday dinner