Marco Pierre White Recipe for Chicken Chasseur

one of the great classics of French cuisine chicken Chasseur otherwise known as hunters style chicken in 15 to 20 minutes very simple chicken breast shallots chopped parsley chopped tarragon tomatoes mushrooms Tomas juice with a little bit of gravy browning just the color not necessary but just gives it that richness butter a bit of brandy and then white wine and of course chicken stock pop take our chicken can we flour it no need to season the stop what we'll do that for you you may ask why I'm flowering it one it gives it that nice golden brown color and secondly just a little bit of flour assists with the thickening of the sauce you can remove the skirt if you wish but I'd be very honest I kind of like coupe skin I base my chicken skin side down don't it too hot otherwise all the sports to flour straight away by cooking it slowly when I get the caramelization assisted with the flour secondly I'm rendering the fat within the skin which then makes the skin palatable very few people these days flour their chicken when I was a boy when I started many years ago chicken breasts were always floured before they were pan-fried and chicken Chasseur was always a fricassee with comes in a pan and sauce made with it so you can see how golden the chicken's becoming now this is what the flour does take our family chopped shallots make some room for them as how they go underneath if I sprinkled them on some of them wouldn't be cooked baby raw by pushing them to the side dropping them in the middle and allowing them to seep underneath it they're so fine they take seconds now the brandy again when you deglaze anything with brandy or alcohol always around the edge of the pan because if you splash it over the chicken the raw alcohol is staying on top of the chicken around the edges panic runs underneath as you can see I've turned it over so therefore but it's how much Egan's company's cooked evenly on both sides and then white wine again around the outside so there's no raw alcohol on the chicken tasting the wine because I want the acidity to remove so the natural sweetness and flavor the wine comes through so you can see our shallots chicken juices white wine and brandy have all reduced down there into a constraint quiet syrupy so what I'm going to add now is my chicken stock pot just on the edge and I'm going to have my tomato juice and just slowly being my sauce to the boil so the stock pot is now dissolved into the liquid you can see the richness very quick sauce very easy in the other pan will prepare our garnish it with our mushrooms in with the parsley there with your tomatoes diced tomatoes with the skin removed get it's about taking out the water out of the mushrooms to intensify the flavor and then a generous amount of tarragon in with the chicken your garnish over just to finish with a sprinkling of parsley and there we have it chicken Chasseur in 15 to 20 minutes very simple foolproof

Channel: Marco Recipes

Views: 1,272,693

Rating: 4.8977308 out of 5

Keywords: marco, marco pierre white, chicken, recipe, stock, casserole

Id: sagjXH3q3g0

Length: 3min 37sec (217 seconds)

Published: Wed Feb 20 2019

Reddit Comments

[u/ec_161]

ah and of course knorr (R)(TM) chicken stock

[u/SexyGoatOnline]

Young MPW: "Don't expect me to sell my heart"

Modern MPW: B̰̪͍U̖͚̤̺Y̶̰̺̟ͅ ̶̻̤̘̫̥K͖͔̫͖̮͜N̘͎̜͔̟̙͜O͉̦͉͔̜̕R̬̮R̻̯

[u/SquircleTheWagons]

There are a ton of these videos on YouTube and they all feature some really strange use of a stock pot. One tomato sauce recipe uses THREE. But, if you really just replace that with salt or stock where it makes sense, they end up being pretty solid recipes.

[u/cantCommitToAHobby]

Flair as 'Ad'?

[u/Sirpuschel2210]

everytime a stock pot video is watched, Marco dies a little more inside...

[u/reebokpumps]

Looks alright besides the hot tamatoes

[u/Isabella515]

Delicious