The sauce itself is rich (but not stodgy) and begs to be mopped up by copious amounts of mashed potato or crusty bread. The main ingredients used to flavour a classic chasseur sauce are mushrooms, onions or shallots, white wine and herbs, although occassionally tomatoes (or tomato paste) is used.
Chicken Chasseur
(Serves 4)
800g chicken thighs, cut into bite-sized cubes
50g butter
(Serves 4)
800g chicken thighs, cut into bite-sized cubes
50g butter
Olive oil
1 medium onion, finely chopped
150g field or button mushrooms, quartered
1 tbsp plain flour
1/2 cup dry white wine
1 tbsp tomato paste
1 cup chicken stock
1/2 tspn dried tarragon
1/2 tspn dried parsely
Heat the butter and a small amount of olive oil (which will stop the butter from burning) in a large non-stick pan over medium heat. Add the onion and cook until it begins to soften. Add the chicken pieces and cook until they begin to brown a little. Add the mushrooms and cook for a few minutes, until they too begin to soften.
Sprinkle the flour over the chicken and stir until it has combined with all the ingredients. Add the white wine, tomato paste and chicken stock. Stir well. Bring the chasseur to a boil then reduce the heat to low, cover the saucepan with a lid and leave to simmer for 30 minutes, stirring regularly.
Add the tarragon and parsley to the chasseur and season well with salt and pepper. Simmer for a further 10 minutes with the lid off to reduce the sauce to a thick gravy. (If the gravy is too thick, you may add a little water to thin it slightly.)
Serve the chicken chasseur with mashed potato and steamed vegetables or fresh crusty bread and a side salad.
1 medium onion, finely chopped
150g field or button mushrooms, quartered
1 tbsp plain flour
1/2 cup dry white wine
1 tbsp tomato paste
1 cup chicken stock
1/2 tspn dried tarragon
1/2 tspn dried parsely
Heat the butter and a small amount of olive oil (which will stop the butter from burning) in a large non-stick pan over medium heat. Add the onion and cook until it begins to soften. Add the chicken pieces and cook until they begin to brown a little. Add the mushrooms and cook for a few minutes, until they too begin to soften.
Sprinkle the flour over the chicken and stir until it has combined with all the ingredients. Add the white wine, tomato paste and chicken stock. Stir well. Bring the chasseur to a boil then reduce the heat to low, cover the saucepan with a lid and leave to simmer for 30 minutes, stirring regularly.
Add the tarragon and parsley to the chasseur and season well with salt and pepper. Simmer for a further 10 minutes with the lid off to reduce the sauce to a thick gravy. (If the gravy is too thick, you may add a little water to thin it slightly.)
Serve the chicken chasseur with mashed potato and steamed vegetables or fresh crusty bread and a side salad.
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