Chicken Chasseur or Hunter’s Chicken, with sausage, bacon and mushroom, makes a warming family supper, enough for 6 – or 4 very hungry people.
When I was a teenager this was called Poulet Sauté Chasseur and it seemed quite exotic. I don’t know where Mum got the recipe from, but we loved it. The idea of having more than one sort of meat in a single dish was a bit of a novelty.
Years later, I found that Hunter’s Chicken was a common idea, although, usually, it has bacon in. I still like the original recipe (but with the addition of bacon) best.
Key Ingredients in Chicken Chasseur
Despite the list of ingredients, most of these I keep in my fridge, freezer or store cupboard anyway. the only things I had to buy were cider and mushrooms.
You can use breasts or thighs, or a mixture of both. If you prefer to buy a whole chicken and joint it yourself – go ahead.
The original recipe asks for sausages, although I don’t see that in many modern recipes for Chicken Chasseur, but I like them, so they stay in.
This time all I had in the freezer were Chicken and Lemon sausages from Field & Flower, so I used them and they were delicious. It occurs to me that if you’re cooking this for someone who doesn’t like red meat, it’s a good option anyway.
Other times I’ve used various types of pork sausage – sometimes with chorizo. So use what you like (or what you have).
Streaky bacon is best for this recipe, smoked or plain – whichever you prefer – but if all you have is back bacon, carry on.
Dry cider. My rule of thumb for alcohol in food is If you wouldn’t drink it don’t cook with it. However, buying the cheapest booze you’d drink is fine!
Onions and garlic
I do look for an easy option here in real life. I’ve usually got them in the freezer, which cuts down the prep time (see here for more details). Otherwise, you could use garlic puree from a tube or jar. For the timings I’ve given, I peeled and chopped as per the instructions.
Here, then, is my most recent retro revival: Chicken Chasseur.
Joseph Garlic Peeler – I know, it sounds so unnecessary, and to be honest it is in this recipe. Except that it makes peeling garlic so easy and your hand don’t get smelly. You just chop off the ends of the garlic cloves, unwrap the silicone tube and pop them inside. When it’s re-curled you rub the garlic and when you open it up the skin and garlic are separated – like magic.
- Helix Garlic Press – Often, I just chop garlic, but when you want it to be very fine it’s easier to use a garlic press. I’ve just updated mine as it’s a bit fiddly to use (and 30 years old, so I felt justified). A helix press means you don’t need as much force to get more out of the garlic – also good if your grip isn’t as strong as you’d like.
If you like this…
…Why don’t you try:
- 1 small onion (125g)
- 2 cloves garlic
- 200 g button mushrooms
- 4 rashers bacon, preferably streaky
- 600 g boneless chicken joints – breasts and/or thighs
- 1 tablespoon olive oil (15ml)
- 40 g butter, divided
- 6 sausages (300g )
- 25 g plain/all-purpose flour
- 1 tablespoon tomato puree (15ml/25g)
- 150 ml dry cider
- 250 ml stock
- 1 Bouquet Garni
- Peel and finely chop the onion
- Peel and finely chop or mince/crush the garlic
- Clean the mushrooms and trim the ends
- Cut the bacon into strips – 1 -1½ cm wide
- Remove the skin from the chicken joints, if necessary, and cut any large joints in half
- Season the joints with salt and pepper
- Put the stock on to heat in the microwave or on the hob
For the Chicken Chasseur:
- Heat the oil and 20g butter in a large frying pan on a MEDIUM-HIGH heat
- Add the chicken joints and sausages, and brown all over (3-4 minutes each side)You may need to do this in two batches
- Remove the meat to the casserole dishIf you have a plate-warmer, keep the casserole dish warm
- Turn down the heat to MEDIUM
- Put the onion in the pan and cook for 2-3 minutes. Add the garlic and cook for 30 seconds
- Add the flour and tomato puree, stir in well and cook for another minute
- Add the cider gradually, stirring to give a smooth sauce. Gradually add the hot stock while stirring
- Pour the sauce over the meat
- Add a bouquet garni to the casserole and cover with a lid
- Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Cook the casserole for 1 hour (no need to pre-heat the oven)
- 10 minutes before time, fry the mushrooms in the remaining 20g butter
- After 2-3 minutes, add the bacon and fry until browned
- After the casserole has had its hour, take it out of the oven. Add the mushrooms and bacon and stir well
- Serve with mashed potato and peas.