The celebrated chef shares his ‘foolproof’ method for chicken chasseur that can be made in just 15 minutes, making it perfect for a delicious midweek meal or a quick weekend treat for all the family
Celebrity chef Marco Pierre White’s recipe for chicken chasseur is easy to make and can be on the table in just 15 minutes.
Chicken chasseur is a hearty, comforting dish incorporating chicken and vegetables and TV chef Marco Pierre White’s method takes just “15 to 20 minutes” to cook, making it great for a delicious midweek dinner when time is at a premium.
Of course it can be prepared anytime when you don’t want to spend hours slaving in the kitchen or waiting for something to cook in the oven, but still want to enjoy a tasty meal.
Marco says it’s “one of the great classics of French cuisine” which sometimes goes by the name of hunter’s chicken. He promises his method is “very simple” and a “foolproof recipe” that anyone can make, regardless of your culinary expertise.
Here are the ingredients you’ll need:
Chicken breast with skin on (skinless if you prefer)
Finely chopped shallots
Diced fresh tomatoes with skin removed
Tomato juice with a little gravy browning for richness
2 chicken stock pots
Here’s how to make Marco’s chicken chasseur:
Coat the chicken breasts in the flour which will give them a nice brown colour and help to thicken the sauce – there’s no need to season them as the stock pot will do that. Place the breasts skin side down into a frying pan with a little preheated oil. Don’t have the pan too hot as it will scorch the flour. Cook slowly for caramelisation and to render the fat, which makes it palatable.
Once the chicken is browned, push it to the side and add the shallots into the middle of the pan so they cook properly. Deglaze the chicken with the brandy by pouring it around the edge of the pan so it goes underneath the breasts and there’s no raw alcohol poured directly onto them. Turn the chicken over and pour some white wine around the edge of the pan.
Once the ingredients have reduced down you should be left with a syrupy sauce. Add the chicken stock pots and the tomato juice. In another pan, heat some oil to prepare the garnish. Add the mushrooms, parsley, diced tomatoes and cook together so the water comes out of the mushrooms and intensifies the flavour.
Add a generous amount of tarragon to the chicken and place the garnish from the other pan on top of the cooked breasts. Finish with a sprinkling of parsley.
Will you try Marco’s chicken chasseur recipe? Let us know in the comments below.