Chicken Chasseur A Classic French Favorite

chefjeanpierre.com

Cheryl Reiter

youtu.be/-fhHaN_6yLQ

subheading: For the Chicken:

1 Chicken Cut into 8 pieces

4 tablespoons Clarified Butter

3 cups Flour seasoned with salt and pepper

¼ cup Shallots diced

1 generous tablespoon Garlic chopped

1 ½ cups Carrots diced or sliced

2 tablespoons of Fresh Thyme chopped (use ½ if using dry)

1 ½ cups White Wine, you can use Chardonnay or Sauvignon Blanc

1 tablespoon Tarragon chopped (Estragon) (use ½ if using dry)

2 cups of your favorite Stock it could be Chicken or Beef (the Chef used Roasted Chicken Stock with tomato paste added)

¼ cup Cognac or Brandy (optional)

subheading: For the Garnish:

2 cups Mushrooms chopped

2 tablespoons Shallots chopped

1 tablespoon Thyme chopped

Salt and Pepper to taste

2 tablespoons Cognac or Brandy (optional)

Butter

2 tablespoons Parsley chopped

Note: Ingredients may have been altered from the original.

Directions at chefjeanpierre.com

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