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Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy

9013 ratings | 428350 views
chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley) . it is best made using a cast iron dutch oven. Goes well with a side of potatoes or quality tagliatelli and a bottle of dry white wine like a Muscadet wine. https://goo.gl/jYrSwx recipe and ingredients on the website: https://www.thefrenchcookingacademy.com/recipe/chicken-chasseur/ You can pair this dish with tagliatelle, rice or boiled potatoes, or potato gratin -------------------------------------- Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx Get the printable recipe on the website: https://goo.gl/jYrSwx --------------------------------------- If you enjoy watching the channel and want to support the work I do, this is how you can help: Visit the channel shop page ( link below) and browse for anything you like on amazon. As amazon partners with the channel, If you decide you buy any items using my shop link, a small percentage of that sale will be given back to the channel by Amazon. Making food videos is a costly business and those small contributions are vital for small channels like mine to continue to exist. So if you want to see the channel grow and want me to continue produce more and better videos, anytime you think on buying something on amazon remember that you can if you like use the channel link and greatly help the channel.😁😍 You can access the page here: https://www.amazon.com/shop/thefrenchcookingacademy ------------------------------------- I have added community translation so if any of you wants to translate in your local language use the link below: http://www.youtube.com/timedtext_video?ref=share&v=8HUlxam6X5Q
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Text Comments (778)
Katy B (8 days ago)
I know it's not authentic/best practise, but is it possible to do the same dish in non-stick pots and use less oil to make it a bit more healthy on a day-to-day basis? And save all that oil and butter for special occasions? Love your channel! I only found it recently, and I'm glad I did!
Stan G (11 days ago)
Absolutely superb, merci beaucoup!
French Cooking Academy (10 days ago)
🙂👨🏻‍🍳 thanks for watching
Moe Jaime (17 days ago)
You are either the worst camera man ever ; or you like to skip steps and bullshit us with your excuses !!
Linda Kreutzer (19 days ago)
what is allpurpose flour in French?
French Cooking Academy (16 days ago)
it is called tapioca but i don’t think it is translated in france it is still sold as arrow root
Aidan Clarke (17 days ago)
Linda Kreutzer — I think it would be "maïzena", i.e. corn starch, or any other "fécule"
Linda Kreutzer (19 days ago)
Really ... I'll try bread and cookies again with the farine without going to the American Store to buy All-Purpose Flour, thanks. I need to buy Arrowroot, what is that called in French?
French Cooking Academy (19 days ago)
just farine or flour
Pelican1984 (20 days ago)
Wonderful. I especially like how you use the lesser bits of the chicken to prepare the sauce. I think this would work well with wild game like rabbit as well, where there are smaller bones and back without much meat, but with flavor to lend. Thanks!!!
The Last Neanderthal (21 days ago)
French food has somehow been assassinated in the US by those hipsters eateries. Thank you for showing some of the old traditional recipes. Every culture has a similar form of Chicken Chasseur. They are always rich, flavorful, brawny and very organic. Job well done. Think I will try that recipe tomorrow.
French Cooking Academy (21 days ago)
great let me know how it goes
branston pickle (21 days ago)
He’s from the “la Gastronomie” generation! Maybe not first second or third generation but look at the influences! Thanks for this! Looking forward to checking out some more recipes!
French Cooking Academy (21 days ago)
glad you liked it
Indi Aner (25 days ago)
it's fick? it's fickening?
oooooooooorly (28 days ago)
Very good recipe. The tarragon really makes the dish. Alas, I did not have any cognac or ordinary white wine on hand, so I deglazed with sherry (I figure a dry fortified wine is pretty close to a dry white wine plus some cognac) - the results were still delicious. I *love* your utterly unpretentious delivery and clear instructions. Great channel.
French Cooking Academy (27 days ago)
Thanks a lot and well done on making that recipe 👨🏻‍🍳👍
Rosavilla Arroyo (30 days ago)
It's nice to watch all your French cooking. What I love the most is when tell the story about the history of the food you cook..
Benjamin Feldman (1 month ago)
Better
Belle M (1 month ago)
Yummy 😍
Chris Duke (1 month ago)
Great chicken chasseur recipe! Just be careful if you use that style pot on a range top. They are made for baking. I've used one that had been in my family for over 50 years without worry on the range top same as in this video for another 15 years. Then it broke. Was a sad day. Better to use cast iron without the porcelain coating, and to only heat up slowly, same as with any cast iron product, if you want to use the range top. Rapid temp changes cause the porcelain to crack eventually with range top use.
Sajan John (1 month ago)
You can  also visit for Simple, Easy, Amazingly-Yummy Paleo Recipes in French at : https://bit.ly/2stugrH
Amy McLaughlin (1 month ago)
Hello, this dish looks lovely. What would be a traditional side dish with the chicken?
Delph Zouzou (1 month ago)
Hi. You can make rice, steam potatoes or polenta, for instance.
Josh Williams (1 month ago)
This has been my favorite french dish for YEARS. Thank you for such a concise prep! Merci 🍷🍽
Allan Rocha (1 month ago)
I have never seen before someone making chicken stock using veal stock. Must be good
ZoSo221 (1 month ago)
god im [email protected]#[email protected]$#@ drooling man, lol.
Carly Pot (1 month ago)
Looks delicious! Would it be gourmet-offensive to eat it with rice?
Aidan Clarke (1 month ago)
Carly Pot — No problem
LEO ASHRAE (1 month ago)
Made this recipe for dinner this evening. It was SUPERB! The rich sauce, infused with tarragon, parsley, and shallots, was a hit with the whole family. I served the chicken chasseur with glazed carrots and mashed potatoes (with the sauce over the potatoes). The meal went well with a Keuka Lake Vineyards 2015 semi-dry riesling. Finished the meal with my raspberry compote crepes, and now I'm the hero of the day. Many thanks for the outstanding direction and a truly superb recipe.
French Cooking Academy (1 month ago)
well done on making that one you really did great 😀😀👨🏻‍🍳👍
marymonk (1 month ago)
yum!...I can't wait to try it. :)
Calvyn O'Gil Ve (1 month ago)
you did not cook/toast the paste and brown the mushroom trimmings. also you’re missing celery. you did not cook the flour in the sauce. thumbs totally down. good effort though
Dale Ward (1 month ago)
Goddam.
Eddie Gooden (1 month ago)
This guy is doing real shit y'all. All his videos are like this. He's become somewhat of another Chef Hero to me. Such a nice breath of fresh air.
Rich de Bretagne (1 month ago)
I cooked this tonight for my French family and everyone really loved it. They'd never heard of it before. Superb and would definitely do it again.
French Cooking Academy (1 month ago)
thanks for the feedback🙂
awakeamericanow (1 month ago)
A French person cannot say 'bloody' convincingly, in the same way an a non-French person can not say 'voila'. Otherwise; nice vid.
Willem P (1 month ago)
Wow,I`m making that ....
Kevin Peffley (2 months ago)
I definitely want to make this. Looks like a lot of time to prepare, but worth it, nonetheless.
Kevin Peffley (2 months ago)
Be careful! 180C is 356F, not 400F! I hope this change has already been noted.
Kari Eckert (2 months ago)
Back to classic French Cuisine, Voila!
ivy and roses (2 months ago)
I used pheasant in lieu of chicken. It was great !!
Patrick Whitehead (2 months ago)
I've begun watching you videos and I'm instantly in love! I've noticed that you don't use celery in your aromatics, though. Do you simply not care for it, or is there a deeper answer?
French Cooking Academy (2 months ago)
if the recipe calls for it then it is used . you will see it in many other of my videos 🙂
Reneigh Pickunyk (2 months ago)
Looks, great. I am going to try this recipe. Does anyone know what is in the bouquet garni??
French Cooking Academy (2 months ago)
Hi there I got a video on it https://youtu.be/V35qP2dEywg
MsJavaWolf (2 months ago)
So I assume this used to be made with some other birds, like pheasant maybe? I mean you don't really hunt chickens.
Aidan Clarke (2 months ago)
MsJavaWolf — Yes it was used with small preys (pheasants, quails, rabbits...) though it can be a real hunt if the chicken is on sale in my supermarket 😋
huskies91 (2 months ago)
Great vid
R Fulano (2 months ago)
This is classic french educated cooking! Merci beaucoup!
loveasmr53 (2 months ago)
Thank you for such a great video.....my mouth is watering 😋 I’m pleased to have found a French site speaking English I’m going to enjoy trying your recipes. You are very good at explaining everything
Tri-Shake-Atops (2 months ago)
I'd stick my dick in this dish.
R. sAvAgE (2 months ago)
I did not have all the ingredients on hand. But I did make a substitute. It was delish. This is a dish that can be played with. Great recipe. I did start with a healthy vegetable stock. Then added base. Hey .. using what I have. Added mushrooms, shallots and yellow bell pepper. Did not have cognac or white wine. I did deglaze with vegetable stock. It did turn out well.
Donna Louise Davies (2 months ago)
This looks soo sexy ..do you have to light the wine and conyac ???? ....I make beef b with a bottle of wine and don't put on fire lol ..xx love your videos x
Aidan Clarke (2 months ago)
Donna Davies — No you don't need to
andysbg77 (2 months ago)
I recommend as side dish some Tagliatelle, Quenelles or Croquettes de Pommes de terre!
pacificrules (2 months ago)
Wow.. Im going shopping now and trying this out. EXCITED !!!!
pacificrules (2 months ago)
+French Cooking Academy.. I will. Also, how about making Ratatouille. I send an email thru your website.
French Cooking Academy (2 months ago)
Let me know how it goes👨🏻‍🍳
Jess ica (2 months ago)
BEAUTIFUL. This made me so hungry.
TomnCosta Rica (3 months ago)
I came to cooking through Julia Child decades ago. I have been looking to upgrade my recipes and techniques since I retired five years ago. I just discovered you a few days ago, but I think you are my new cooking guru. You remind me of a much younger Jacques Pèpin, who I was found of also. I am glad to found you. Tom, Grecia, Alajuela, Costa Rica but soon to be Medellin, Antioquia, Colombia, January 27, 2019. My big question is does shallots grow in Colombia?
C C (2 months ago)
TomnCosta Rica you can use onions
Midsummer night (3 months ago)
I am in love with your cookware. This looks amazing.
200729dunney (3 months ago)
Beautiful food.!! Would love to try it but alcohol is a no in our household!! I fear if I tried it we would lose alot of flavour by not adding the alcohol.
Aidan Clarke (2 months ago)
200729dunney — Alcohol is not essential for the dish
Popa Elek Ioan (3 months ago)
So, you make chicken stok with beef stock. Interesting.
serenitytrek (3 months ago)
Just like GrandDaddy used to make!
Reuben Teles (3 months ago)
How long is the cooking time
Garrett Rodgers (3 months ago)
You just used stock to make... stock. Stockception
French Cooking Academy (3 months ago)
😅
Louis-Gabriel Dehaut (3 months ago)
C'est ce que j'appelais pollo a la cacciatore.. Bravo, je préfère cette recette!
binkymagnus (3 months ago)
This. Looks. Delicious.
Denise Bonner (3 months ago)
Je pourrais te regarder cuisiner toute la journee!!
French Cooking Academy (3 months ago)
de plus en plus de francophone sur la chaîne . merci 🙂
Nikolaos Chatzikyriakos (3 months ago)
This is good food. Bravo chef. You are the best. But, you miss the bread?
Adam Cotton (3 months ago)
Best cooking channel ever.
Letha Hadady (3 months ago)
What fun...merci bien!
Darryl Pentz (3 months ago)
What is the reason you remove the core from the garlic? That's new to me.
Aidan Clarke (2 months ago)
Darryl Pentz — It is an old belief in France that the "germ" (the green inner part) is responsible for poor digestion in some people and/or would give a bitter taste
Roxanne Dyer (3 months ago)
Looks amazing... I can imagine how it tastes.😜
Joerg Bornschier (3 months ago)
A nice dish but of course I would use chicken broth and of course I would fry the tomato paste before pouring the broth! Otherwise ok!
8trigrammer (4 months ago)
Beautiful. I'd go with rice or a lot of crusty bread to soak up all that amazing sauce.
Marie Cadely (4 months ago)
Very addictive .....love your cooking
S Knipp (4 months ago)
This would have been much better if you had put the amounts for the recipe in the video!!!!
global tradelinks (4 months ago)
Hello Brother , Love your Vedios , just a suggestion , for people who don’t like to use Wine or any sort of alcohol in their cooking , please Suggest them a good substitute as to make the dish same as using any Alcohol. Please suggest a good substitute for all the Vedios where all you have used Alcohol as this makes much easier for your Fans to cook the Food . Hope you kindly understand and Oblige . Thanks !!! Looking for more finger licking French Vedios .
French Cooking Academy (4 months ago)
the best in general is just not to use the alchohol involved in the recipes. as there are no substitute that will mimic those flavors unfortunately
jim02122 (4 months ago)
So he made chicken marsala
C C (2 months ago)
jim02122 no he didn't marsala is red wine
Maria Doyle - Sofola (4 months ago)
Recipe for French onion soup please x
French Cooking Academy (4 months ago)
there you go 🙂 https://youtu.be/Co6ej47MOVE
Wynona Fudd (4 months ago)
Mise en place is the way to go, especially when you have a lot of ingredients and a small kitchen. 😉
el mao (4 months ago)
"i like to make the stock myself! for this i will use chicken and stock i bought from the supermarket!"
zizouaziz 2000 (4 months ago)
*D.I.V.I.N*
Osamu Uchiyama (4 months ago)
Please start from begining.
Benjamin Gøring (4 months ago)
Making this dish for 12 nurses tonight🤓 With pomme dauphine 😊
French Cooking Academy (4 months ago)
Oh really let me know how that goes 🙂🙂👨‍🍳
Brian Mayfield (4 months ago)
Oh hell yeah. I’m making this. Did you debone your chicken breasts?
Patti Bakes (4 months ago)
Mmmm! I could taste this and will definitely make :D Ty for sharing :*
Cheetylicious meow meow (4 months ago)
I'm secretly seeing a French Canadian man...
TheRenaissanceman65 (4 months ago)
It's much the same story for the Italian dish pollo alla cacciatora - that means the same thing and it's very similar. Delia Smith, the British TV cook, has a recipe for chicken chasseur in her book "One is fun!" which I like because it's something I can make just for me (I live on my own) and I love it with tagliatelle. Obviously it can't be quite the same as how you would do it for more people but all the key ingredients are there - chicken, tomato, mushrooms, onion, herbs - and it's a real treat just for me. Merci a la belle France pour cette recette.
Aidan Clarke (2 months ago)
TheRenaissanceman65 — It goes so well with pasta!
tonkatoytruck (4 months ago)
Way too may steps and use of pans. I prefer to do it in one pan and forget the oven. Skip the wine too unless you already plan to share a meal with others or drink the whole bottle yourself. Straining is for restaurants. Us real people do not mind. And the brown "stuff" at the bottom of the pan is called fond. Another time saver; leave the bones in and remove them after they have cooked in the stock. Serving the chicken pieces whole makes a mess at the table and creates headaches for your guests when eating.
stinkyfungus (2 months ago)
He used the same la cruset to brown the chicken, cook the mushrooms, and finish the sauce. He did not clean or remove anything from it between steps. Without the bones taken out of the chicken, and simmered to create the stock, WHERE THE HELL WOULD HE HAVE GOTTEN THE INCREDIBLY GORGEOUS RICH STOCK THAT WAS THE HEART OF THE ENTIRE DISH?! I see one la cruset that needs cleaned, one stockpot, and whatever he finished the chicken in the the oven in... Oh boo hoo... 3 pans to clean. Heaven forbid... You sound like a dick.
Lisett Liebreich (2 months ago)
That's the difference between European and American cuisine and lifestyle. Cultivated here in Europe, sloppy in the USA. The intermediate step in the oven is crucial for the good taste.
tonkatoytruck (3 months ago)
+Greg Riley I watched it, in the hopes of learning something. I do not have an army of dish washers in the back, like most of us who have a life.
Greg Riley (3 months ago)
you really don't get it do you, not sure why you even bothered watching it
Daniel Gooding (4 months ago)
Thank you, chef! This looks like a beautiful dish! I will try tonight!
Shamima Nader (4 months ago)
instead of wine what can i use? any HALAL substitute.
Mary Leialoha (4 months ago)
I made this with 4 chicken quarters that I deboned myself. Prepping also really made it easy to follow your fun video. It turned out absolutely divine!
French Cooking Academy (4 months ago)
thanks for trying the recipe 🙂
Smug Smugly (4 months ago)
For those who can eat lemon grass. Season the gator meat with some soy sauce, lemon grass, pepper, chili, garlic, salt, little bit of honey, then grill it.
Ricardo Carneiro (4 months ago)
Quality content my friend! Keep it up! Subbed
French Cooking Academy (4 months ago)
Thanks Ricardo and welcome 🙂
Sam LSD (4 months ago)
So much process to just make chicken stew. 😂😆🤣
Sam LSD (4 months ago)
Veal stalk? 😂😆🤣😂😆🤣 What's the point of making chicken but add veal stalk package?
Aidan Clarke (2 months ago)
Sam LSD — Because the veal stock is made from chicken 😂
Sam LSD (4 months ago)
You mean chicken bones.not debone
James Archer (4 months ago)
I thought mirepoix is onions, carrots, and celery?
Aidan Clarke (2 months ago)
James Archer — Mirepoix is also the way of cutting vegetables in small cubes
Sarah Birnbaum (4 months ago)
Thats a great looking bowl of stew-nice mushrooms.
Ó Slattarra (4 months ago)
Be good with some bread. I'd do it with chicken stock, however. It would be a little lighter in color, but would taste wonderful. I bet the same could be done with beef. Mmm.
Matt Sherv (4 months ago)
You make your stock by adding shop brought stock? Not exactly from scratch then?
Victor Dulerain (4 months ago)
nothing better than the classics. chicken chasseur, or chicken cacciatore, in italian cuisine are fantastic. a couple of things though. skip the buerre manie, and saute a roux to a nut brown, much better flavor, then add the mirepoix. wild mushrooms are in order here instead of the champignons. bolets, morels..whatever you find in the forest, saute the tomato paste to bring out its goodness, and keep the chix, after sauteing, in a 400F oven for a min of 45 min to cook through (dry heat-no sauce- to keep the skin crisp)...these are just suggestions. thank you for bringing back great memories
Victor Dulerain (3 months ago)
btw, make the recipe your own, you're not limited to the exact table of ingredients. this is hunter's chicken....much like bouillabaisse, you cook whatever you catch and won't sell. have fun with it....sherry vinegar, at the end.
Victor Dulerain (3 months ago)
you can use any wine, white or red, as long as it's a wine you would drink. pick something low in acidity red- merlot, white-sauvignon blanc. keep it under $10 and bob's your uncle. bon appetit!
Letha Hadady (3 months ago)
What is the best white wine to use for cooking this chicken recipe?
Bel Fiori (4 months ago)
I love French food! Thank you for this recipe! I love it!
French Cooking Academy (4 months ago)
Thanks 🙂
Dave Kent (4 months ago)
2:02 Marco Pierre White's stock pots look different
3choBlast3r (4 months ago)
The story of the food makes no sense.. 1. Hunters don't hunt Chicken 2. Mushroom is more something you gather 3. How the fuck is a hunter going to make the sauce etc that takes so many ingredients and is relatively complicated to make IT would make more sense if it was deer or something and it was all cooked in one pan without the need for an oven etc
crnel (4 months ago)
During the old hunting days this dish would have been made from different birds - i.e. pheasant or partridge etc. There weren't any wild chickens in France. ?
Aidan Clarke (2 months ago)
crnel — No I don't think so.
celeryg66 (4 months ago)
ahhh, I would murder that with some egg noodles, yum
Aidan Clarke (2 months ago)
celeryg66 — It is usually served with pasta (with or without eggs) and it's delicious
gibbyh65 (4 months ago)
that looks wonderful..
Jesse Hardin (4 months ago)
Simply gorgeous
Lou Zer (4 months ago)
Too many steps are skipped and not shown.
shafhamid83 (4 months ago)
When you say hunter's chicken, could you substitute the chicken with pheasant instead?
French Cooking Academy (4 months ago)
Potentially yes 🙂
Amirali Ghasemipour (4 months ago)
Is is just me or you forgot the seasoning part?
Captain Sensible (4 months ago)
I was watching frame by frame with delight and anticipation. So mouth-watering. I learned a few tricks too, thank you so much!
French Cooking Academy (4 months ago)
Thanks for watching too
48956l (4 months ago)
incredible, that looks so delicious! Thank you.

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