Chicken Chasseur Recipe

Listen up friends! I'm about to share with you one of the best chicken dishes you'll ever have. Whoa, that's a bold statement. But really... I think it might be true. It has all the right qualities of a chicken dish. And we got two different meals out of the amazing sauce. It is simple, only has like 5 ingredients (ok more like 10, but! you are guaranteed to already have at least 4 or 5 of the ingredients in your kitchen), and you cook it all in just one pot. Still not convinced? Let me break it down for you:

 The word "Chasseur" is a french word which usually means a brown sauce consisting of mushrooms, shallots, white wine, tomatoes, and herbs. The recipe Wes found required red wine and I don't believe we used shallots. Anyway, here is the recipe and seriously TRY IT! Super easy and the flavor is divine. 

Curious on how to pronounce it? Have no fear, we'll tell you exactly how: (click the video below. You aren't suppose to be able to see anything. Its just an audio).

The Ingredients Needed: 

1 tsp Olive Oil 

2tbsp butter

4 chicken legs

1 onion chopped

2 garlic cloves crushed

1 to 2 cups (based on preference) of small Crimini or button mushrooms sliced or quartered

225ml of red wine

2 tbsp tomato paste

2 thyme sprigs
500ml chicken stocks

Directions: 

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender. And serve! We served it with mashed potatoes and green beans. 

Because this recipe serves 4 people it made great leftovers for just the two of us. After we ate the chicken we still had a bit of sauce leftover. So we decided to make a soup out of it. It was delicious!! I don't know about you but we love a recipe that can be so versatile. This is what we did to transform the sauce into a soup:

Ingredients:
1 cup veg stock
2 1/2 cups water
2 carrots
2 parsnips
1/4-1/2 lb of this type of egg noodles
2 stocks of celery

Directions:
1. slice your carrots, parsnips, and celery. Saute your celery in a pan with butter until almost tender.
2. Add the stock and water to your pot of leftover sauce and bring to a boil.
3. Once boiling, add your carrots, parsnips, celery and noodles and cook for 7-8 minutes. Or until noodles and veggies are fork tender.
Enjoy!