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Chicken a la Chasseur

Servings: 4

A French cousine also known as Hunter's Chicken. Wonderful chicken dish, easy to prepare and tastes great, you will impress everyone!

Consists of chicken, mushrooms, brandy and wine, fresh herbs and vegetables. When I researched what was served on the Orient Express I found this recipe. It was served on its first inaugural run in 1883! So I just had to make it! Tasted great, simple and well worth the effort. There are many versions of it, and I tried to stay as authentic as possible.


  • Whole chicken cut up leave skin on (save carcass and chop in small pieces)

  • Butter and Oil

  • Beef Stock

  • Mushrooms Large package (sliced) save stems

  • 3 Tomatoes

  • 2 Organic Carrot cut up small pieces

  • 3 Shallots

  • 1 Onion chopped small pieces

  • Leek (for the Herbs Bouquet Garnish)

  • Parsley

  • Tarragon

  • Salt & Pepper

  • Bay leaves

  • Wine (optional)

  • Brandy (optional)



  1. In a shallow pan heat oil and butter, 2-3+ tbsp. butter, 4-5 tbsp.+ oil, add more to pan if need to cover the bottom of pan

  2. Sauté chicken carcass pieces until browned

  3. Add onions and carrots and sauté until it its all carnalized and sticking to the bottom pan.

  4. Add beef stock to barely cover the chicken and scrape all the bits and pieces until its all dissolved, this will give you that amazing flavor.

  5. Keep on simmer, meanwhile :

  6. Trim ends of a leek leaf to make 2 pieces approx. 7 in

  7. Add your Parsley, Tarragon, Bay leaf inside the leaves

  8. Wrap tightly and tie with string, trim excess string

  9. Add the Bouquet Garni to the sauce and add mushrooms stems and simmer for 30 min. CHICKEN

  10. Season the chicken pieces with Salt & Pepper

  11. Heat oil and butter in a large skillet and sauté chicken pieces until browned on each side

  12. Remove chicken (save pan and juices for later) and roast in oven to at 350F to finish cooking and keep warm, until chicken Temp. reaches 165

  13. Meanwhile peel shallots in small pieces

  14. To the same pan the chicken was sautéed add the sliced mushrooms and shallot and sauté until browned TOMATO CONCASSE

  15. Cut an X on top of tomatoes, place in boiling water until the skin starts to peel off about 10-13 seconds

  16. Transfer tomatoes to ice water and peel the skins off (they will peel off easy)

  17. Cut tomatoes in half's, then quarters and remove the seeds and finely dice (see my video)

  18. Strain the stock sauce that has been simmering to a small bowl or pot

  19. To the same large saucepan with the mushroom add the wine or (cooking wine) and Brandy (optional) and the tomatoes

  20. Add the strained stock and reduce Presentation On a plate place chicken pieces, spoon sauce over the chicken, add some whipped potatoes, and vegetables of your choice, Voila, Bon Appetit!