Charcuterie / Hors d'oeuvres

Chicken Chasseur

with Smoked Chicken Breast -

​4 Servings


2 1/4 Ibs Smoked Chicken Breast

​1 tbsp. Cooking oil

1 tsp. Salt

1/2 tsp. Fresh-ground black pepper

1 tbsp. Butter

1 Onion, chopped

3/4 Ibs Mushrooms, sliced

2 Cloves of garlic, minced

1 1/2 tsp. Flour

6 tbsp. Dry Vermouth or dry white wine

2/3 cup Canned low-sodium chicken broth or homemade stock

1 cup Canned crushed tomatoes, drained

1/4 tsp. Dried thyme

2 tbsp. fresh parsley, chopped


​In a large, deep frying pan, heat the oil over moderately high heat

Season the chicken with 1/4 of salt and pepper and place on pan

Cook until browned, turning regularly (about 8 min.)

Remove chicken from pan and pour off all but 1 tablespoon of fat from the pan

Pour off all but 1 tablespoon fat from the pan

Add the butter to the pan and reduce heat to moderately low

Add the onion and cook, stirring occasionally, until translucent (about 5 min.)

Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of salt

Cook, stirring frequently, until the vegetables are browned (about 5 min.)

Add the flour and cook, stirring, for 30 seconds

Stir in the vermouth and bring back to a simmer

Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon of salt

Add the chicken and any accumulated juices

Reduce the heat; simmer, covered, until the chicken is done (about 10 min.)

Stir in the parsley and the remaining 1/4 teaspoon pepper

Enjoy your meal !

Credit: Food & Wine