Chicken Chasseur is a classic French casserole made out of chicken, white wine, mushrooms and shallots. Chasseur is French word that means hunter and this dish was originally served during the 1600′s using wild game birds that were badly shot or the tough meat birds (the good ones are kept for better dishes), these are then boiled for a very long time to tenderize the meat and it is cooked together with the vegetables the hunters gathered in the way home and the most common ones are mushrooms.
The sauce was credited to Duke Philippe De Mornay who also was responsible for 4 more popular sauces which are the Mornay Sauce, Sauce Béchamel, Sauce Lyonnaise, and Sauce Porto. A very rustic recipe which you can cook with roughly chopped vegetables and chicken with bones in which can be taken together with bread, rice or pasta.
1kg chicken thighs
300g button mushrooms
10 pcs shitake mushrooms
2 large red onions, roughly chopped
2 cloves garlic, minced
2 large tomatoes, roughly chopped
1 1/2 cup chicken stock
1 cup white wine
1/2 tsp paprika
1 tsp Dijon mustard
4 tbsp butter
freshly ground black pepper
1. In a heavy pot add 2 tbsp butter and brown chicken pieces. Remove then set aside.
2. Using the same pot do the same thing with mushrooms then set aside.
3. Add the remaining butter in the same pot then sauté garlic and onions.
4. Add tomatoes and continue to stir for 1 minute.
4. Add chicken stock, white wine, paprika and mustard bring to a boil then add the chicken and mushrooms. Simmer for 30 minutes in low heat.
5. Season with freshly ground black pepper and salt.