Chicken Chasseur

Serves 1
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Directions

  1. 1Season chicken and sear hard on both sides over medium heat in Algae Cooking Club oil.
  2. 2Season chicken and sear hard on both sides over medium heat in Algae Cooking Club oil.
  3. 3Season chicken and sear hard on both sides over medium heat in Algae Cooking Club oil.
  4. 4Remove chicken and place on a rack.
  5. 5Remove chicken and place on a rack.
  6. 6Remove chicken and place on a rack.
  7. 7Add butter and onion, cook while stirring for 5 minutes until softened and browned.
  8. 8Add butter and onion, cook while stirring for 5 minutes until softened and browned.
  9. 9Add butter and onion, cook while stirring for 5 minutes until softened and browned.
  10. 10Add mushrooms and continue to cook 5 more minutes.
  11. 11Add mushrooms and continue to cook 5 more minutes.
  12. 12Add mushrooms and continue to cook 5 more minutes.
  13. 13Add tomato paste, stir in well and cook until it begins to caramelize on the pan.
  14. 14Add tomato paste, stir in well and cook until it begins to caramelize on the pan.
  15. 15Add tomato paste, stir in well and cook until it begins to caramelize on the pan.
  16. 16Add flour and stir in.
  17. 17Add flour and stir in.
  18. 18Add flour and stir in.
  19. 19Add wine, cook until thickened.
  20. 20Add wine, cook until thickened.
  21. 21Add wine, cook until thickened.
  22. 22Add stock and stir in, cook until thickened.
  23. 23Add stock and stir in, cook until thickened.
  24. 24Add stock and stir in, cook until thickened.
  25. 25Add chicken, cover and simmer for 45 minutes.
  26. 26Add chicken, cover and simmer for 45 minutes.
  27. 27Add chicken, cover and simmer for 45 minutes.
  28. 28Remove lid, add tomato and herbs, stir in off the heat.
  29. 29Remove lid, add tomato and herbs, stir in off the heat.
  30. 30Remove lid, add tomato and herbs, stir in off the heat.

Ingredients

  • 1 whole chicken parted
  • 1 whole chicken parted
  • 1 whole chicken parted
  • 1 yellow onion diced
  • 1 yellow onion diced
  • 1 yellow onion diced
  • 12 oz brown mushrooms cut into pieces
  • 12 oz brown mushrooms cut into pieces
  • 12 oz brown mushrooms cut into pieces
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped parsley
  • 2 Tbsp chopped tarragon
  • 2 Tbsp chopped tarragon
  • 2 Tbsp chopped tarragon
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 2.5 cups chicken stock
  • 2.5 cups chicken stock
  • 2.5 cups chicken stock
  • 1.5 Tbsp Algae Cooking Club oil
  • 1.5 Tbsp Algae Cooking Club oil
  • 1.5 Tbsp Algae Cooking Club oil
  • 3 Tbsp butter
  • 3 Tbsp butter
  • 3 Tbsp butter
  • 2.5 Tbsp tomato paste
  • 2.5 Tbsp tomato paste
  • 2.5 Tbsp tomato paste
  • 2 beefsteak tomatoes concasse & dice
  • 2 beefsteak tomatoes concasse & dice
  • 2 beefsteak tomatoes concasse & dice
  • 2 Tbsp AP flour
  • 2 Tbsp AP flour
  • 2 Tbsp AP flour
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

rackwhite potstove

Tips

  • Season to taste depending on how salty your stock is.
  • Serve over rice pilaf of pomme puree.
Chicken Chasseur | Clip Recipe