Chicken Chasseur A Classic French Dish | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Dredge the chicken pieces in the seasoned flour, shaking off the excess.
2. Heat 2 tablespoons of clarified butter in a Dutch oven or frying pan. When hot, brown the chicken on both sides until golden, then remove and set aside.
3. In the same pan or a new pot, heat more clarified butter. Add the shallots and cook a few minutes, then add the garlic. When fragrant (40 to 60 seconds), add the carrots, thyme and wine. Reduce the wine until half remains.
4. Add the tarragon and the chicken legs and thighs. Pour in the stock and cook for about 10 minutes, then add the breasts.
5. Continue cooking on very low heat for about 35 to 40 minutes, until the chicken is fully cooked.
6. Add the cognac and adjust the salt and pepper if needed.
7. In a new frying pan, heat the remaining 2 tablespoons of clarified butter. Add the mushrooms, shallots and thyme, season with salt and pepper, and sauté until cooked. Add the cognac off the heat.
8. Sprinkle with parsley and serve with the chicken.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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