Is the french recipe chicken chassuer also known as hunters chicken and if yes why?

Answer 1

Yes chicken chasseur is also known as hunters chicken because that is the translation from french to english. Chasseur means hunter.

Answer 2

I'm not a master chef, but in my culinary experience, Chicken Chasseur, Hunter Style Chicken and Chicken Cacciatore are all basically the same dish. It's chicken braised in a tomato-based sauce and it often includes wild mushrooms. Individual recipes are as varied as they are numerous, and most are prepared with either red wine or white – sometimes both!

Answer 3

No. Hunters chicken is a chicken brest with bacon and cheese wrapped around it.
Chicken chassuer comes in a red wine sauce.

Answer 4

Chicken Chausser - Hunter's Style
1 1/2 lb chicken tenderloin, cut into 1 inch pieces
2 tbl olive oil
1 tbl garlic, chopped
4 tbl red onions, chopped
16 x mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 tsp tarragon
2 tbl parsley, fresh, chopped
1 1/2 cup brown sauce, (a mix like Knorr Swiss is fine)
2/3 cup chunky style pasta sauce
1 x tomato, small dice

This classic sauce can be made ahead and added to your favorite sauteed white meat dish (rabbit, veal, pheasant, quail and even pork).
In olive oil, saute the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1 1/2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).
Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta. A buttery Chardonnay will work nicely.

Chicken Hunter's Style - (Pollo Alla Cacciatore)

1 sm chicken cut into 10 pieces,
and skinned
Salt to taste
Freshly-ground black pepper to taste
3 tbl olive oil
1 x onion minced
1 lrg carrot sliced
4 cup diced tomato
3 x garlic cloves minced
2 1/2 tsp minced fresh oregano
(or 3/4 tspn dried oregano, crumbled)
1 tbl minced fresh thyme
(or 1 tspn dried thyme)
1 tbl minced fresh rosemary leaves
(or 1 tspn dried rosemary, crumbled)
2 x bay leaves or to taste
1 cup dry red wine
2 cup water
1 x bouillon cube crumbled
4 x sun-dried tomatoes chopped
1/8 tsp dried red pepper - (to 1/4) optional
15 x green olives
3 tbl minced fresh parsley leaves

Rinse the chicken, pat it dry, and season with salt and pepper. In a large casserole set over moderately-high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate.
Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more.
Return the chicken to the casserole, add the wine, and reduce it over moderately-high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more.
Transfer chicken to a serving plate and reduce sauce over moderately-high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.
This recipe yields 6 servings.

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