Chicken chasseur

Izzy.

I have seen a couple of mentions of chicken chasseur on this forum recently and I wanted to try making it. I've looked on the web for recipes and I found a few, but I would rather make a tried and tested one. Has anyone on old style got a good recipe? Thanks.

ambergold

I saw a a recipe for this yesterday or the day before on this board. I've looked for it and I cant find it, but I'm sure someone who can will come along soon. I looked on google and it seems to be chicken, onion, button mushrooms, carrots, tomatoes and white wine all cooked together in a casserole.

gizmos

ambergold wrote:

I saw a a recipe for this yesterday or the day before on this board. I've looked for it and I cant find it, but I'm sure someone who can will come along soon. I looked on google and it seems to be chicken, onion, button mushrooms, carrots, tomatoes and white wine all cooked together in a casserole.

I also add some red and green peppers to mine for a bit off added "oomph"

angelatgraceland

You then need to thicken it with a little cornflour. Personnaly I use a mix such as Colmands which has all the spices and stuff in, and I dont need to buy a bottle of wine. Or better still, use a homepride chicken chasseur from the tin-far easier.

Lydia_2

angelatgraceland wrote:

You then need to thicken it with a little cornflour. Personnaly I use a mix such as Colmands which has all the spices and stuff in, and I dont need to buy a bottle of wine. Or better still, use a homepride chicken chasseur from the tin-far easier.

Dont do this!

Try to cook from scratch, search recipes on this forum or look on google. The tins/packets are full of preservatives that don't do your body or your palate any favours.

I have a good, simple, recipe for chicken chasseur that I will find for you tomorrow.

Essex-girl_2

I would love this recipe also.

Ive tried making it myself but always seems to come out 'missing' something iykwim.

Mr_Proctalgia

A lot of recipes can be deciphered from the name, so lets start with chicken chasseur. Its French so its gotta be a stew (thats all they really do) its "Hunters Chicken" so it will be hunted chicken I.E. Blown into smithereens with a 12 bore - then stewed. Its French so it will contain Garlic, its made for hunters (or by hunters) so it will be owt they have pulled up, cut off, shot or blagged, and, as they are hunters it will contain alcohol of some sort (maybe many sorts) - There you go bits of chicken stewed and probably thickened with earth.

hermit-crab

I have been reliably informed by my daughter in law (who has french blood) that to make authentic chicken chausser you should be using a good chausser wine just as the French do. As Mr P has said garlic is a must! It is inadvisable however to go and blow a chicken to bits. Much better to pop off to Tesco and get a bogof one, or if you are more particular than I am find your local organic supplier. Good luck with your chausser izzy.