Treat your loved ones to the mouthwatering flavours of the season with our exquisite Chicken Chasseur recipe.

There's nothing like savouring a home-cooked, soul-soothing, tender and juicy dish to soothe the day's stress. Picture this: succulent chicken pieces infused with the complex notes of dry white wine, cognac, and the earthy depth of mushrooms paired perfectly with your choice of potatoes or rice. Perfect for weekday meals or a cosy dinner party, this dish will have your guests craving for seconds.

We used this Scanpan Techniq Giant Braiser when preparing our Chicken Chasseur recipe for optimal convenience. The Giant Braiser is like a large sauté pan or chef pan, featuring a generous 5.5L capacity and high walls to make it ideal for braising and simmering. The innovative STRATANIUM+ non-stick coating also ensures effortless food release with minimal oil, promoting healthier cooking.

Ingredients:

• 1 large chicken
• 150 grams mushrooms
• 2 shallots
• 2 cloves garlic
• 150 ml dry white wine
• 20 ml cognac
• 40 ml dried chicken stock
• 2 sun-ripened tomatoes
• 1 tablespoon chopped tarragon
• 1 sprig of thyme
• 30 grams butter for frying
• 2 tablespoons olive oil
• 30 grams butter for mounting

Method:

1. 1. Finely chop the shallots and garlic. Rinse and slice the mushrooms.
      Blanch the tomatoes for 10 seconds and place them in iced water. Remove the skins and kernels. Cut the tomato flesh into small cubes of approx. 6x6 mm.
   2. Portion the chicken in 8 pieces. Upper and lower thighs. Let the sternum sit on the breasts, and divide them with a large knife. Leave the wing joint on the chest.
   3. Season the chicken pieces with sea salt and freshly ground black pepper.
   4. Heat oil and butter in a large pan and brown the chicken pieced thoroughly over moderate heat until golden all over. Remove the chicken pieces and add the mushrooms for 2-3 minutes until they have colour, along with a thyme sprig.
   5. Add onion and garlic. Let it fry for another 1 minute.
   6. Put the chicken pieces back in the pan and add the white wine. Add cognac and cook for 5 minutes.
   7. Add the chicken and let it all simmer under the lid until the chicken pieces are done.
      It takes approx. 40 minutes – Look at the dish along the way and dilute it with a little water if it lacks fluid. The breast pieces are finished first and can be removed before the thigh. The thigh is finished when the meat releases the leg. Keep the chicken pieces warm while the mushroom sauce is being finished.
   8. Bring the sauce to the boil and season with salt and pepper. Mount it with the last butter and add chopped parsley, chopped tarragona and tomato.
   9. Serve the chicken and pour the hot sauce over it. Serve with potato or cooked rice.

Recipe source: Scanpan

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