Skip to main content

Chicken Chasseur

 

Chicken Chasseur is a well respected French classic. Shocking then that I’d never tried it in a restaurant nor attempted to make it at home. Until now. I found it to be a much more satisfying “hunters” preparation for bone in poultry (also works well for pheasant or other game poultry) than Chicken Cacciatore. The best part just might be that it is ready in just under an hour, making a great weeknight meal when served alongside a salad and roasted vegetables.

The following recipe is what I used in preparing Chicken Chasseur; it is adapted from Cook’s Illustrated Magazine.

Serves 2

Ingredients

  • 2 bone-in, skin-on chicken breast halves (10 to 12 ounces each), trimmed of excess fat and skin
  • ground black pepper
  • 2 tablespoons vegetable oil
  • 8 ounces baby portabella mushrooms, sliced
  • 1 medium shallot , minced (about 2 tablespoons)
  • 3 tablespoons port
  • 1/4 cup dry white wine
  • 3 cups low sodium chicken broth
  • 1/3 cup drained canned diced tomatoes with green chiles
  • 3 tablespoons unsalted butter (cold), cut into 4 pieces
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh marjoram leaves
 
  1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5 to 8 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer. Place browned chicken skin side up on rimmed baking sheet and place chicken in oven; roast until internal temperature reaches 160 degrees on instant-read thermometer. Transfer chicken pieces to serving platter and tent loosely with foil.

  2. While chicken is roasting, pour off all but 2 tablespoons fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallots; cook until softened, about 1 minute longer.

  3. Remove pan from heat and add port; return pan to medium-high heat and cook for 2 minutes, allowing the alcohol to burn off. Add wine; using wooden spoon, scrape browned bits from pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.

  4. Add broth and tomatoes and simmer over medium-high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 15 minutes.

  5. When sauce is properly reduced, whisk in butter, one piece at a time, until melted and incorporated. Add herbs and adjust seasoning with pepper. Spoon sauce over chicken and serve immediately.

Comments

Popular posts from this blog

Board Game Review: Brass Birmingham

Here’s a story of a lovely lady (spoiler: it’s me) and her pride and how it has led to the discovery of the single greatest board game I have ever played. It’s probably also a good primer for other reviewers on increasing your reach.At GenCon this year, I was perusing the wares of the various booths and my eyes caught a glimpse of two beautiful game boxes. Each had crisp metallic lettering with an old world feel and artwork that radiated European class. I made my way to the booth and waited patiently to speak to to the team manning it as there were many buyers lined up to purchase the games. I didn’t know anything about the games (Brass Birmingham and Brass Lancashire), or the publisher – Roxley Game Laboratory – but I knew I wanted to review one or both of the games. Almost every board game love story I star in in can be summed up this way: I am seduced by the artwork or theme and then I stay for the right mechanics. When the lead rep spoke with me, he gently rejected my request. He …

Board Game Review: Shoot Cows

Saturday afternoon at GenCon I came across a demonstration of Shoot Cows getting started at the designer’s booth. The little cow cards looked interesting, so I volunteered to participate and within 5 minutes we all had the rules down. I picked up a copy for myself and vowed to play it within a week. Yesterday I did just that. My husband, myself, and our 13-year-old daughter gathered around our gaming table at lunchtime for a quick game.
Opening the box and examining the cards, I found them to be of average thickness. Not impossible to bend, but thick enough to stand up to repeated usage. The artwork inside the box compliments what’s on the cover – a black and white cow palette that fits the game’s theme.
I don’t often delve into step-by-step gameplay in my reviews (too complicated; read the rules) but as the rules and play for Shoot Cow are rather simple, it’s reasonable to given them some coverage. Two survivor cards are distributed to each player and put face up in front of them, si…

Spirit Island Jagged Earth Preview: A First Look at the New Kickstarter Expansion from Greater Than Games

Exciting news this week! The Spirit Island Jagged Earth expansion launches on Kickstarter October 16th, 2018. I had the chance to preview and play this upcoming release from Greater Than Games multiple times this week, and I can’t wait to tell you all about it.

Update: the Kickstarter is live here.


Our Spirit Island collection keeps growing. First there was the base game, which debuted in 2017 and turned the traditional narrative of the conquering colonists on its head, allowing players to take on the role of island spirits determined to keep the colonists at bay through any means necessary to preserve the serenity of the island. My husband and I picked up the game at retail (having missed the Kickstarter window) and fell in love with it immediately, enthused to work together as powerful spirits and put the invaders down. Next, we added the Branch and Claw expansion. This expansion (also part of the original Kickstarter) expanded the board, added new spirits and powers, new blight card…