Chicken chasseur recipe - it tastes so good

November 4, 1:01 PMPasco County Food ExaminerSusan Slade

Previous Next

12 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Pasco County Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Chicken Chasseur.  Susan Slade.

Chicken Chasseur is a delicious entree that I used to make all the time in England.  I had all the ingredients in the house, so we eat it for dinner tonight.  I used frozen chicken tenders instead of cutting up a chicken, which saved a lot of time.

Chicken Chasseur

Ingredients:

• 1 ounce of flour
• 1 ounce of margarine
• 2 large tomatoes or a can of tomatoes
• 8 ounces of mushrooms or a small can
• 2 onions
• 2 carrots
• 1 pint of brown stock
• 3 tablespoons of sherry or red wine
• 1 small raw chicken or 6 chicken tenders
• Seasoning

First make the chasseur sauce by putting the fat in the pan, and then stirring in the flour.  Stir for a couple of minutes until it turns brown, but doesn't burn.

Next add the chopped tomatoes, mushrooms, chopped onions, and sliced carrots.  Finally add the stock, with the sherry, or red wine.  Season as necessary.  Simmer the sauce by putting a cover on the pan.  Cook on a low heat, stirring occasionally, so it doesn't stick, for 30 minutes. 

Cut the chicken into one inch strips and add to the sauce.  Cook for a further 20 minutes until the sauce is thick.

I usually make mashed potatoes to go with this dish, but you can have pasta, baby potatoes, or any side you wish.

To vary the dish, you can add peas or green beans, at the same time you add the chicken.