how long does it take to cook chicken chasseur.?

Answer 1

Got to admit i use pre-done sauce and follow the instructions!

Answer 2

It depends on if you want to make the formal recipe...which takes several hours, or the quick and easy version, which takes about 45 minutes (max).

The formal is below. The quick and easy one can be found on Cooks.com

NOTES: Chasseur, or Hunter Style was formerly meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough.

-->Chicken Saute Chasseur (Hunter Style)

Serving Size : 4
Preparation Time :2:00


Ingredients
1 tbl butter
1 tbl olive oil
3-1/2 lb Chicken -- Cut up for frying
6 oz AP shallots -- peeled and diced
10 oz mushrooms -- sliced
2 tbl flour
1 floz Brandy
10 floz Chardonnay
1 tbls Sun-dried tomato Pesto
1/4 cup tomato sauce
1 pint Stock Chicken Brown
1 tbl parsley -- chopped
salt and pepper -- to taste
lemon juice fresh -- to taste

Preparation
Cut the bird into 12 pieces, leg, thigh and breast in two, wing. Using a heavy pot with a lid, start it skin side down in the butter and oil over a medium flame, and let it take good color. Turn it over and brown both sides. Remove the chicken to a dish.

Add the diced shallots and mushrooms. Let the shallots get soft and lightly browned. Take your time. Add 2 tbs of flour and let it brown. The taste of the browned flour is a basic part of this dish. Another way is to lightly flour the bird before frying. Pour off all excess fat at this point. Add Sun Dried Tomato Pesto (a new wrinkle) and cook a few moments more. Add tomato sauce and cook 5 minutes, to cook off any sourness.

Add the Brandy, Wine, and Brown Chicken Stock. Let this come to a boil, and simmer 5 min, with stirring.

Add the previously browned Chicken and any juices it may have left with it, and simmer in the sauce till tender. This may take less than an hour with todays tender chickens, but will take longer with wild game, such as Pheasant.
If the sauce weeps some grease, as chicken will do, skim what you can and bind the rest with some cornstarch dissolved in white wine. The reason we added a little flour to brown is so if you do this step, the sauce won't look clear, as though you had taken a shortcut and only used cornstarch.

Season with salt and pepper, add some freshly chopped parsley. If the sauce tastes a bit oily, try adding some fresh lemon juice or a dash of Balsamic Vinegar.

(What if you don't have brown chicken stock? Use regular stock. The color of this sauce is a rich reddish brown, using regular chicken stock it will be too pale. Adjust it with dark mushroom soy, and use less salt.)

Suggested Wine: Gallo Chardonnay was used to cook and drink with this dish Serving Ideas : On a bed of rice, noodles, mashed potatoes or grits

Answer 3

Chicken Chasseur Jamie Oliver

Answer 4

there's a cracking recipe for chicken cacciatore (i.e. Italian version of chasseur) in Jamie Oliver's 'Jamie's Italy' book. i can't find the recipe online, but i think it was about an hour and a half cooking time. Like with all casserole-type dishes, its pretty short prep time, then you put it in the oven for a long time, but you can leave it and go off and do something else...

Answer 5

Prep. time: 15 minutes Cooking time: 30 minutes
Serves: 4


1 tablespoon cooking oil
4 Bone-in chicken breasts, (about 2 1/4 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 garlic cloves, minced
1 1/2 teaspoons all purpose flour
6 tablespoons dry vermouth, or dry white wine
2/3 cup canned low sodium chicken broth
1 cup canned crushed tomatoes in thick puree, drained
1/4 teaspoon dried thyme OR 2 tablespoons chopped parsley

Answer 6

hunters chicken eh? well that's the translation from French.

Much depends on the size and age of the chicken.

Also weather cooking in the oven, hob, microwave or even pressure cooker.

Chicken pieces and veg will cook faster in a pressure cooker, no more than 12 minutes.

A long slow cook will provide more tender meat that falls off the bone, but the veg content will be over done and too soft.

The choice is yours.

Answer 7

Depends how big the pieces are.
For 4 whole breasts - about 1 1/2 hours