Sandra This Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe is a rich and flavorful recipe, which is made with cremini mushrooms and Cognac. It’s a perfect dinner idea for a cozy meal, ready in about 45 minutes.
Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe Ingredients
- 1 (4-pound) chicken, quartered
- Salt and pepper
- Clarified butter
- 5 ounces cremini mushrooms, minced (thinly sliced)
- 1 large shallot, chiseler (fine dice)
- 2 ounces Cognac
- 2 ounces dry white wine
- 1 1/2 cups enriched chicken stock
- 1/4 cup tomato concasse (peeled, seeded, and diced tomato)
- 1-ounce cold butter
- 1 teaspoon finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley
How To Make Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe
- Preheat the oven: Set your oven to 375°F.
- Season and sear the chicken: Sprinkle salt and pepper on both sides of the chicken quarters. Heat clarified butter in a large Dutch oven over high heat. Add the chicken skin-side down and cook until golden brown. Flip and brown the other side.
- Bake the chicken: Transfer the chicken to a baking sheet and bake for 12–15 minutes or until fully cooked through.
- Cook the mushrooms and shallots: Remove most of the fat from the Dutch oven, leaving about 2 tablespoons. Add the mushrooms, season with salt and pepper, and cook until golden brown. Stir in the shallots and cook for 30 seconds more.
- Make the sauce: Take the pan off the heat and carefully pour in the Cognac. Return to the heat and cook until the liquid is fully reduced. Add the white wine and let it reduce again. Pour in the chicken stock and diced tomato, then bring to a simmer.
- Finish the sauce: Cook until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the cold butter until smooth and emulsified. Add the fresh tarragon and chervil (or parsley). Season to taste with salt and pepper.
- Rest and serve: Let the baked chicken rest for 5 minutes. Remove the breastbone and cut the breasts into two pieces. Cut the legs at the joint and remove the thighbones. Serve one leg piece and one breast piece per plate. Pour the sauce on top and serve hot.
Recipe Tips
- Why use a heavy pan for searing? A Dutch oven or cast-iron pan is best for browning the chicken evenly and locking in the juices. It holds heat well, giving the chicken a deep, golden crust that a lightweight pan can’t achieve.
- Why is it important to reduce the sauce properly? You must let the Cognac and white wine fully reduce (evaporate) before adding the stock. If you don’t, the alcohol won’t cook off, and the sauce will taste sharp and watery instead of rich and smooth.
- Why add cold butter at the end? Adding cold butter to the sauce off the heat is a classic French technique called “monter au beurre.” It makes the sauce silky, glossy, and slightly creamy. If you add it too early or let it boil, the sauce may separate.
- Why let the chicken rest before cutting? After baking, let the chicken rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and tender. If you cut it immediately, the juices will run out.
- What is the right way to slice the chicken? Cutting the breast on the bias (a diagonal angle) can create more appealing slices. Removing the thigh bone from the leg/thigh quarter before serving makes it much easier for your guests to eat.
What To Serve With Chicken Chasseur
This dish is rich with sauce and pairs perfectly with simple, classic sides.
- Creamy mashed potatoes
- Crusty bread or baguette (for soaking up the sauce)
- Steamed green beans (haricots verts)
- Buttered egg noodles
How To Store Chicken Chasseur
Refrigerate: Let the leftover Chicken Chasseur cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: Once cooled, place the Chicken Chasseur in a freezer-safe container or bag. Freeze for up to 2 months.
Reheat: Heat a pan over low heat, add the chicken and sauce with a splash of stock, and simmer gently for 5–7 minutes until warm.
Chicken Chasseur (Hunter-style Chicken) Nutrition Facts
(Per serving)
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 480mg
- Potassium: 600mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a fancy term for tomatoes that have been peeled, seeded, and finely diced. You can make it by briefly boiling tomatoes, shocking them in ice water (to loosen the skins), then peeling, seeding, and dicing them.
If you don’t have Cognac, you can substitute another brandy. For a non-alcoholic version, you can deglaze with a bit more chicken stock or a splash of white grape juice.
It’s pure butterfat, made by melting butter and removing the milk solids and water. It has a higher smoke point, making it perfect for searing without burning. You can use a mix of regular butter and olive oil as a substitute.
Try More Recipes:
- Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe
- Bobby Flay Chicken Milanese Recipe
- Bobby Flay Chicken Cacciatore Recipe
Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe
Description
A classic French “Hunter’s Chicken” with tender, golden-brown chicken in a rich mushroom and Cognac sauce.
Ingredients
Instructions
- Season and sear chicken quarters in a Dutch oven until golden; set aside.
- Transfer chicken to a baking sheet and bake at 375°F for 12-15 minutes until cooked.
- In the same pan, cook minced mushrooms and shallots until golden brown.
- Deglaze the pan with Cognac, then white wine, reducing fully after each addition.
- Add chicken stock and tomato concasse; simmer until the sauce thickens.
- Remove from heat and whisk in cold butter, tarragon, and chervil.
- Rest the chicken for 5 minutes, carve, and serve topped with the hunter-style sauce.
Notes
- Use a heavy-bottomed pan (like a Dutch oven or cast iron) for the best sear.
- Ensure the Cognac and wine are fully reduced to cook off the alcohol and build a rich, not sharp, sauce.
- Whisking in cold butter at the end (off-heat) is essential for a silky, glossy sauce.
- Let the chicken rest for 5 minutes before carving to keep the meat juicy.
