Chicken in Chasseur Sauce (well mostly)


This sauce is all about add and reduce. That’s why it’s much muchier…

So what do you do when your neighbor gives you fresh organic mushrooms picked just two days earlier? make something with it! duh… Chicken, layered mushroom sauce, and a simple mash…. Comforting and cost saving when you buy the whole chicken and break it down yourself. And if you ask me, I will say it’s all about the sauce.

Breaking down the chicken…It’s very easy once you do it a couple of times. I wish I would have taken more pictures to show the break down. Maybe that will be a later post. I took the wings off first, then legs and thighs together, and separated those. Lastly, I removed the breasts without the bone, but kept the skin on.

OLYMPUS DIGITAL CAMERAChicken broken down

Remember to season as you go. Salt. Pepper. both sides.

Heat a large pan and pour in a couple tablespoons of oil. (enough to coat the pan) When oil is shimmering, start with the legs and thighs. They will take longer to cook as they have the bone in them.

Turn the oven on and set to 350. Take a cookie sheet and line with foil, and set aside.

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Once you have browned the chicken on all sides, transfer to cookie sheet and place in oven to finish cooking through. While the pan is still hot, add the breast and wings. This is the part where I would have added the breasts later as they cooked faster, but everything worked out fine.

Breasts and wings

Again, when brown on all sides join with legs and thighs in the oven. While that was baking, I got started on the sauce. In the same pan, pour out all the oil, except for a couple of teaspoons. Throw in minced shallots and sautee for a couple of minutes.

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Next up, the fresh sliced mushrooms. Toss ’em in.

mushrooms

Note- The mushrooms are super absorbent, so be careful not to add too much oil, even though you may want to. They will just turn out gray and greasy…trust me. Be sure to season with salt and pepper and stir. This will help break them down. If it’s still too dry, add a little water and quickly stir. Unless you know how to do the fancy lift by the handle and flip move. I like to do that whenever I can. Keep sautéing until mushrooms are tender and a nice golden color.

So, here is where it starts to get good. Add your tomato paste and make sure it starts to brown in the pan and caramelize a little. It will help build the flavor in the sauce.

tomato paste

When you can see the tomato paste caramelize on the pan and is nicely coated on the mushrooms, it’s time to add the wine. I added red wine (merlot). Normally chasseur sauce is done with white wine and chicken broth. I just like the meaty flavor of the beef broth, and the weight and flavor of the wine. Let the wine reduce by half to 2/3.

wine reduction

When it looks like a thick gravy, add the broth. again reduce by half. Until you have a thickness that will coat the back of a spoon but still is light enough to spread on a plate. Sprinkle in freshly chopped parsley.

broth

Sauce is done. And now you can pull your chicken out of the oven. Make sure chicken is done. If you need a thermometer make sure it reads 165 degrees near the center of a piece with a bone in it. You can also touch it to make sure it is firm. Juices should run clear.

I ended up carving the chicken breast and was able to make two portions with one piece. This was a hefty chicken. The leftovers did not go to waste. I made a chicken pot pie with that, and that will be the next post.

Plated chicken

Chasseur Sauce

  • 2 cups sliced mushrooms (or a little more if you have)
  • 2 small shallots finely chopped
  • Freshly chopped parsley (about 2 teaspoons)
  • 1 cup red wine
  • 1 1/2 cups beef broth
  • 2 teaspoons tomato paste
  • 2-3 tablespoons oil
  • Kosher salt
  • Fresh cracked pepper

The best part is the sauce is good on both the chicken and the mashed potatoes. Fairly easy to make, and a definite keeper.

**When you take the chicken out of the oven on the cookie sheet, let it rest for a few minutes before carving. Also SAVE the juice that forms on the tray. It’s GOLDEN. I poured it in the same container I stored the rest of the chicken in. I used it in the chicken pot pie I made the next day.

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