This past summer I watched Bobby Flay make a French classic called Chicken Chasseur or Hunter-style chicken. With a name like that, I guess this is the French answer to Chicken Cacciatore (another hunter plate).
Ya know, before this Bobby Flay episode, I had never heard of this dish and I had bookmarked it to try in the fall.
After reading the recipe, I changed the method up a bit. Rather than brown the chicken in the saute pan then finish off in the oven, I simply roasted my chicken quarters in the oven and then used some drippings and utilized the pan juices to make my sauce. The twist in execution worked wonderfully. I wanted to be assured of well cooked chicken and keep my crispy skin.
Sometimes with these dishes, the skin ends up being rubbery and I never liked the feeling I got when the skin snapped back in my face during a meal.
This dish isn’t difficult. It’s certainly a weeknight meal if you don’t mind starting a little earlier (or eating a little later). The sauce is good and thick, the parsley (I had no chervil) and tarragon complement chicken very well and the pairing with my “mock mashed potatoes” was a hit.
Try out the chicken chasseur. There are many recipes online, not much deviation in the ingredients and it’s a safe bet that the whole family will like this comforting dish.
Looks delicious Peter. I am a bit confused though about the ingredients you used.
Great recipe! It just looks so succulent in the picture… mmmmmm.
Any tapas preferences? I might do some on demand!!!!! thanks for your comment.
The Hunters Chicken look like a very comforting dish with it’s robustly flavoured sauce. I have bookmarked it to try at a later date! My daughter will be home over the holidays so that is a good time for comfort foods!
Your chicken looks really good.