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  • French Bistro Chicken Chasseur

    1 vote
    French Bistro Chicken Chasseur
    Prep: 20 min Servings: 4
    by myra byanka
    510 recipes
    >
    Mushrooms, bacon, wine, and chicken braised in a Dutch oven or crockpot with herbs and tomatoes. Serve with a salad, noodles, and fresh bread.

    Ingredients

    • 8 slices hardwood bacon, chopped, cooked (reserve fat)
    • 1 whole fryer cut-up, breasts cut in half
    • 1/4 cup of extra virgin olive oil
    • 1 1/2 lbs. baby bellas (creminis) or portabella mushrooms
    • 1 medium red onion, chopped
    • 4-6 cloves garlic, chopped
    • 1 1/2 cups dry white wine, like sauterne
    • 14.5 oz. can petite diced tomatoes
    • 2 cups chicken broth
    • 1 tsp. dried thyme leaves
    • 2 bay leaves
    • 1/2 tsp. red pepper flakes or Tabasco to taste
    • 1/4 cup chopped parsley
    • 1/4 cup flour

    Directions

    1. Cook bacon until browned, reserve fat.
    2. Saute onions, mushrooms, and garlic until golden brown, remove.
    3. Heat oven to 350 F or crank up the crockpot.
    4. Add the olive oil to the Dutch oven and lightly brown the chicken pieces on all sides, drain on a paper towel-lined plate.
    5. Add the flour to the oil, and make a roux.
    6. Begin adding chicken broth, then the wine. Stir constantly.
    7. Add the rest of the seasonings, half the parsley, along with the tomatoes.
    8. Bake 45 minutes, covered, or 4 hours in the crockpot on low.
    9. Remove the lid and reduce the sauce until lightly thickened.
    10. Serve, topping the dish with the rest of the parsley.

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