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:
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:
My favorite frying pan:
Get the printable recipe on the website:
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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!
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!!!
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.
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.
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.
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.
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.
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?
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 .
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.
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.
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.
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
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.
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
Anunciado durante a Gamescom 2017, uma das maiores feiras de videogame do mundo, o remake de Secret of Mana é, desde o início, um projeto pensado para agradar aos fãs de longa data e atrair jogadores novatos com um gameplay mais acessível.
Não se engane: a versão 2018 de Secret of Mana está mais para uma recriação do que uma mera remasterização com pequeno ajustes gráficos. O que temos aqui é um jogo completamente atualizado, com personagens redesenhados que ganharam nova vida graças à estética cartunesca.
Se, por um lado, as mudanças visuais foram projetadas para atrair novatos, por outro, algumas pessoas podem torcer o nariz pela simplicidade da nova abordagem - especialmente no que diz respeito aos cenários e criaturas do mundo.
Os cenários coloridos, por exemplo, ainda que estejam bem representados, trazem pouca variedade e deixam game com cara de “jogo de celular”. Isso fica mais evidente pela estrutura do game, já que muitas áreas estão completamente vazias e monótonas. Nesse quesito, Secret of Mana não tem vantagem em ter o fator nostalgia a seu favor.
O remake utiliza a clássica perspectiva de visão aérea, com a câmera posicionada acima dos personagens. É possível arrastar as bordas da tela manualmente para ter uma visão mais ampla do ambiente, o que é bastante útil para momentos de exploração.
O brilho da era noventista, mas com ressalvas.
Antes de tudo, é importante ressaltar que não há legendas em português, então o melhor a fazer é jogar com textos em inglês. A história continua sendo o ponto mais alto de Secret of Mana e, novamente, coloca o jogador no controle de três adoráveis personagens: Randi, Primm e Popoi - é possível jogar em modo cooperativo local para até três usuários.
O objetivo do grupo é lutar contra um império traidor ao mesmo tempo em que tenta recuperar o poder da Mana para restaurar a paz. O grande problema é que, embora os gráficos estejam atualizados, as animações ficaram presas ao passado. Em vez de despertar o sentimento de nostalgia, a falta de capricho passa a impressão de que o remake foi feito às pressas.
A jogabilidade à la Zelda foi aprimorada e permite desferir ataques de qualquer ângulo. Os inimigos também demonstram mais inteligência, uma vez que agora eles têm a opção de atacar a partir de qualquer ponto do cenário.
Ainda que a movimentação esteja mais fluida, parece haver algum problema técnico relacionado ao impacto dos golpes. Isso porque há momentos em que o personagem simplesmente não acerta o ataque, mesmo posicionado a uma distância razoável do oponente.
Além disso, a interface dos menus ficou bem aquém do esperado, com abas confusas e muito mal posicionadas. Há, no entanto, uma opção de mapear os itens essenciais nos botões do joystick ou teclado, o que facilita muito a organização na hora de combates mais exigentes.
O remake de Secret of Mana mantém a essência da pérola dos RPGs de ação dos anos 90, mas comete muitos deslizes ao tentar mexer em time que está ganhando. Menus engessados, sistema de combate com problemas técnicos e animações presas ao passado impedem o relançamento de ser a experiência definitiva, apesar de que possa valer para quem nunca experimentou o jogo original.