chicken chasseur recipe

Alright guys, on the menu today we're going to be cooking chicken chasseur. Beautiful winter sauce, absolutely simple to do, fantastic, also known as hunter's sauce. Beautiful classic French dish and I'm going to cook it for you. I've got a beautiful chicken breast and what we're going to do, we're going to season it. Some salt, pepper. Okay, make sure that your pan's on a medium heat. Add some olive oil. Next add your chicken and cook it halfway, about five minutes. Okay, after about three minutes just turn your chicken over and cook for another two minutes and take it out. Okay, so now take out the chicken and put it to one side. Okay, we need to slice our onion. Me personally, when I'm doing chicken chasseur, I like to have big chunks of onion rather than diced. Slice your mushrooms. As you can see guys, there's a lot of goodness in that pan from the chicken. So what we're going to add now is the onion. Next add your mushroom, add a pinch of salt, mix that bacon, add a dash of pepper, add a touch more olive oil to the pan and stir. Next deglaze with the pan with a little white wine in. Why I actually did that is because it releases all the fond from the bottom which releases all the flavorful juices and it's going to be fantastic. So reduce that and reduce that until it's nearly disappeared. Also add one clove of garlic. Okay, now the wine's disappeared, add some tomato paste in and cook that out for about two minutes just to get rid of the acidity. Absolutely beautiful, it smells absolutely fantastic. You can smell the tomato, you can smell the garlic, you can smell the mushrooms, all packed with flavor and that's what you want. Absolutely beautiful. Also guys, I'm going to be using a demi-glace and basically what that is is veal stock or beef stock with sauce espanol and it's one of the mother sauces. For the home cook it's a bit of a palaver to actually make and what you can actually do, I mean I've made this myself but you can get really good store-bought demi-glace and that's beautiful. It's a little pricey but it works and it's absolutely fantastic and this is what makes the sauce. Next up a demi-glace, just a little touch of thyme and parsley, just coarsely chopped, not too much. Add your parsley and thyme, give it a mix. Next add your chicken. Now bring that up to a light simmer and cook until the chicken's done. Also what I like to do, I like to get a bit of this sauce and just spoon it over that. Also at the last minute add some diced tomato. Look at that sauce guys, absolutely beautiful. If you want to make it like a demi-glace go ahead, I mean it makes all the difference but there's a really good store-bought stuff like I said but it's absolutely beautiful. So there you go guys, that's my chicken chasseur with a beautiful sauce and a creamy mashed potato. Let's tuck in, have a bit of that creamy mash, a little bit of that sauce. That's a really good winter dish, good for those cold nights, beautiful. Give it a go guys, it's fantastic. Thanks guys.