Classic Chicken Chasseur

5 from 1 vote

The classic dish Riesling Chicken Chasseur

Course Casserole

Cuisine French

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 791kcal

1.5 kg chicken I used chicken thighs, but you can use a whole chicken cut into pieces or chicken breast
salt and pepper
50 g all-purpose flour
2 tablespoon olive oil
80 g butter
200 g mushrooms
1 g medium onion about 150 g / 5 oz
50 g granulated sugar
350 ml chicken broth
180 ml dry white wine
3 tablespoon tomato paste
3 medium tomatoes about 400 g / 14 oz
2 teaspoon parsley for garnish

Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium heat. Brown the chicken, skin-side down, in batches to avoid overcrowding. Cook until golden on both sides, then set aside.
1.5 kg chicken, salt and pepper, 2 tablespoon olive oil
Using the same pan, add the remaining tablespoon of olive oil, half the butter, and the sugar. Add the chopped onions and cook over low to medium heat until soft and caramelised.
80 g butter, 50 g granulated sugar, 1 g medium onion
While the onions cook, bring a pot of water to a boil. Blanch the tomatoes for 1 minute, then remove, peel, core, deseed, and chop.
3 medium tomatoes
Add sliced mushrooms, chopped tomatoes, and tomato paste to the caramelised onions. Stir in the flour and cook for 1–2 minutes until well combined.
200 g mushrooms, 3 tablespoon tomato paste, 50 g all-purpose flour
Pour in the white wine and chicken broth, scraping the bottom of the pan. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Meanwhile, preheat your oven to 180°C / 356°F.
180 ml dry white wine, 350 ml chicken broth
Return the chicken pieces to the saucepan. If your pan isn’t oven-safe, transfer everything to a baking dish. Bake uncovered for 45–60 minutes, or until the chicken is tender and fully cooked.
Taste the sauce and adjust seasoning if needed. Stir in the remaining butter, then sprinkle with chopped parsley.
2 teaspoon parsley
Serve with boiled potatoes and vegetables.