Trio Chicken Chasseur
Submitted by moores
Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minChicken chasseur (hunter’s chicken) is one of those French bistro classics that sounds fancy but comes together with zero fuss.
Boneless breasts get a quick sear, then braise in a fragrant mix of white wine, dual broths, and dried tarragon until fork-tender.
The sauce thickens into a glossy, herb-scented gravy, finished with juicy diced tomatoes and sliced mushrooms that barely cook so they keep their bite.
This “trio” version uses both chicken and beef broth for a richer, more layered flavor than single-stock versions.
Kitchen Tips
- Pat the chicken completely dry before searing. Moisture is the enemy of a golden crust.
- Add the cornstarch slurry gradually. You may not need all of it, so stop when the sauce coats the back of a spoon.
- Toss in the tomatoes and mushrooms off the heat so they warm through without turning mushy.
- A dry Sauvignon Blanc or Pinot Grigio works well here. If you would not drink it, do not cook with it.
Ingredients
Directions
Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each, or use 8 already boned and skinned breasts.
Pat chicken dry.
Heat oil in non-stick skillet. Brown breasts on both sides, 1 to 2 minutes per side.
Transfer to Dutch oven, layering pieces if desired.
Add garlic, tarragon, pepper, broths and wine.
Cover, bring to a low boil, then boil for 7 minutes or until chicken breasts are cooked through.
When done, remove chicken from liquid and cover to keep warm.
Strain broth.
Return broth to a boil, then slowly add cornstarch/water mixture until sauce thickens enough to coat the back of a spoon.
Remove from heat and adjust seasonings if necessary.
Add tomatoes and mushrooms and let set for 3 minutes.
Set 2 chicken breast halves on each serving plate and top with sauce.
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