Chicken Chasseur (Hunters Style) is an old-school, classic French recipe that deserves your renewed attention, Citizens!
The name derives from badly-shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. The original recipe used wild duck and I still personally prefer duck over chicken in this recipe.
The use of wine, tomatoes, herbs, a touch of brandy and long, slow cooking makes this not only tender and flavorful but rather easy to prepare.
My version is especially savory with its use of duck, the addition of dried porcini mushrooms and some fine cognac, but all of these are optional. The original recipe I derived mine from is by the inestimable Jacques Pepin.
Serve with some crusty French bread, mashed potatoes or perhaps some quinoa to soak up the tasty gravy!
Battle on – The Generalissimo
The Hirshon Chicken Chasseur
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