Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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- Опубликовано: 29 ноя 2023
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**RECIPE, SERVES 4-6**
About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
flour
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
oil
butter
fresh herbs for garnish (I like tarragon)
salt
pepper
1 package of egg noodles, cooked per instructions and tossed with a little butter
Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.
Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.
When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it - I gave mine an hour.
When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning - I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles. 
Хобби
I hope this doesn't sound weird, but Adam, this is the happiest you've sounded in a video in a good while. Hope stuff is going good for you.
That's because he can knock out a low-effort video like this quickly and then sit back and rake in that delicious moola from 'Made in' while a million people watch it.
@@Shaun.Stephens chill out man. The food looks great. The video presentation is fantastic as always (editing, lighting, commentary, etc.) and it’s to the point. On top of all that it’s completely free to watch
Figured the "I don't care" vibe was just a persona he was trying on. It's a recorded voiceover - you're not talking to the man IRL.
@@llamzrtsounding low effort in a scripted voiceover is definitely a style to fit in with the recipe in the video. Hidden effort, but I think well worth it
@@Shaun.StephensWho hurt you?
Glad to see im not the only one who hides soy sauces in about everything savory. It makes everything taste so much better. It adds some umami, salt and depth of flavor
From french sauces to baked beans to gyros and stuffing. It all can use a tiny bit
I sometimes do liquid aminos instead, it's like soy sauce in a different font if that makes sense. Same end result, different flavor.
I do the same but it's usually with fish sauce
My veg shepherds pie replaces ground beef with mushrooms for texture, lentils for protein, and soy sauce for umami.
@@timmccarthy9917 shepherds pie is lamb so why would you replace ground beef
@@timmccarthy9917lentils don't have enough protein, try paneer or tofu.
Using the lid as a tray to hold the meat is the most Adam thing ever and it's genius
You obviously need the right lid to be able to do that, but still, even given such a lid, I'm not sure I would have come up with that. I certainly won't forget it now.
This is why I love him so much. He's just a regular and humble homecook just like the rest of us. No fancy techniques or appliances
Agreed, but the idea of getting the top of the lid dirty makes my skin crawl LMFAO
maybe I’ll come around to it
@@samkuperman9035 Same. Even if I had a life like that I couldn't bring myself to do this.. lol
Gimme dat big, sloppy French country classic, uncle Adam.
real
so relatable
🤨
We are so back
*Heavy breathing*
Word of warning, I tried to make a double batch of this last night and completely botched it. There are a few technique adjustments that should be made when trying to make a large batch.
The main issue was needing to brown the chicken in batches rather than one pot resulted in burning the fond. I had to take everything out and wash the pot before continuing.
The second issue was the two chickens released a ton of liquid. I had to reduce the pan sauce for double the time, completely dissolving my carrots and turning the sauce into a cloudy gummy mess. Please learn from my mistakes.
@@Mattexe77MPWs recipe didn’t make sense to me. Made it sound like the chicken would be cooked in 15 minutes.
‘Hunters chicken’ in the UK is pub food - chicken wrapped in bacon, covered in BBQ sauce and cheese. You can see the thought process, but it’s interesting how the etymology changes things like this over time
that's horrifyingly british
My Wife said she wanted Chicken Marsala tonight but I'll think I'll make this instead. Thanks Adam.
try half cognac, half marsala. Rich, complex flavors abound.
I wouldn't if I were you. Keep the wife happy, and you'll have a better life.
@@kenmore01"Happy wife, happy life."
Though putting this dish in the rotation as a nice surprise certainly won't hurt.
@@lairdcummings9092 Agreed.
@@kenmore01 If you think just doing whatever your wife wants like a servant is going to keep her happy I worry for you. If she's one of the good ones she'll be content with the fact that he's cooking for her at all, and happy if it tastes good.
Bon travail Adam !
Ce classique 🇫🇷 semble délicieux
Ouais je trouve que la sauce soja peut rendre ce plat classique
un peu plus intéressant.
If you want a more french-inspired substitute for soy sauce I recommend Maggi Sauce, it has the same consistency and brings as much salt, umami and meatiness as soy sauce (although a bit sweeter). Most french grandmas use it in their cooking so no French person would fault you for that
For the soy sauce part: it's salty glutamine bomb. So whichever one that is ppl's fancy really: garum, that wheat Maggi stuff, yeast extract, Vegeta powder... whatever. Welcome to Europe, we reinvented garum by getting ideas from east & south-east Asia.
nooo, what have you done to Vegeta!? 😂
I'm petitioning for more FoodTubers to start putting garum in everything. Max Miller would love it.
Always exciting when you know you have half the ingredients already! I’ll be making this on the weekend for sure!
I'm French. I saw the soy sauce. And I like it. We often use Maggi sauce the same way in my family, which is somewhat close to soy sauce, in that regard at least. (And it has msg)
It took me a while to realize that, just because something is called "a sauce" it doesn't mean it's actually a sauce. Soy sauce, Worchestershire sauce, ketchup - they're all way better applied as ingrediences.
Hey Adam! I just want to let you know that I made this and followed you to the tee(with the exception that I used dry vermouth instead of cognac because that's what I had, and rigatoni instead of egg noodles for the same reason), and it's one of the best things I've ever made! Thank you for the great video!
Short and sweet, but super entertaining and informative. You're killing it, Adam. Great editing.
Adam, a suggestion instead of soy sauce - there's a product from Maggi called, creatively, "Maggi Seasoning". There's a range of them, but the one I mean is just "Seasoning". It's a black-brown square based bottle with a long, skinny neck. The seasoning itself is basically liquid MSG, but with bonus features. It's very watery, like soy sauce, but doesn't have that tell-tale "briny umami" burst. Instead, it's a bit more meaty, more hefty, more sassy. It's utterly magic. You might need to search your local Asian grocer but trust me, it's WILDLY good in any European dish, on salads, on rice, meat, vegetables...
Wait, it's not soy sauce? I always figured it's just some specific variety of soy sauce, which they're selling under a brand name.
I'm sure he is well aware of Maggi seasoning sauces- they are available in many countries. I actually think they may be too distinctive tasting - I'd recognize if a significant quantity was added, more so than soy sauce.
@@gso619I believe it's wheat based these days, but it was originally soy based.
This is the way
@@ccbowers To each their own, friendo. I suggested it because I prefer it for European or Western dishes, versus soy for Eastern. I don't know how popular it is in the US of Freedom Eagles; in my (scattergun, I'll grant you) travels there, I've never actually seen it used or in stores (though not actively seeking it out), so I was thinking perhaps it's not so common as Down Under, thus suggesting it. I'm referring to one specific product from Maggi rather than their range of "seasoning sauces" as you've mentioned - you're right, they are different and distinctive, but many of those are cuisine-specific rather than this single product I am referring to, which is a bit of an "all rounder".
Absolutely love that Adam has subtitles to his videos!
I could watch these all day. Quick, simple, and delicious.
exciting to see adam being more of adam again! glad to know you’re doing better, this weeks pod was great.
what happened?
Adam. You really got me into cooking. I always appreciate your easy recipes.
Another suggestion for those in the secret soy sauce club, is to look for korean Guk Ganjang. It's a type of soy sauce specifically for soups, it's more salty and has a less distinctive taste, magically enhances anything without introducing new flavors or making it taste 'asian'.
But what if I'm cooking fish, isn't like fish kind of Chinese?
@@cv5953 Funnily enough, there is actually a soy sauce designed specially for Cantonese fish dishes. It's called 'steam-fish soy sauce' and is a little sweeter and lighter than the usual stuff. So that's an option!
personally i like to use colatura in my dishes. its basically italian fish sauce. it smells foul but it tastes way better than soy sauce. its extremely expensive (100 per liter) but for special occasions its always worth it. if you add quite a lot of it it also adds a fishiness taste to your food (in a good way). it goes extremely well with seafood
I just Googled it, wow! I thought Canadian maple syrup was expensive. 😂
Have you tried Asian fish sauce? It may save you money buying those instead of that. Or just make your own...
you rly out here using modern garum in your cooking, hell yeah
@anope9053 You can still buy garum
It’s actually really similar to Thai fish sauce, as an Italian I have to admit that I just use it instead 😏
Return of the King!!! Good to hear you in higher spirits Adam❤
I love the recipe videos!! I hope you can do more of them!
Love this channel. So many excellent recipes.
The hunters chicken trilogy is nearly complete
This is totally something I could get done with cooking on the regular! Thank you as always Adam great content! 🤘💪
This was exactly the kind of recipe i was looking for. Thanks
I love using soy sauce or soy reduction in my stews and soups it really adds so much umami to anything you want to be savory, cool to see you using it that way too
l'm doing this sometime soon for sure, thanks Adam!
4:45 Soy Sauce is good, but there is something better- Next time you're at the store, look for Tamari. It's basically aged Soy Sauce. We use the San-J brand (as they have Gluten Free, reduced sodium versions), but all the Tamaris we've tried over the years have been great. I use it in just about every savory thing (including this years turkey brine, and my normal spaghetti sauce!).
👍👍 Tamari is the *real* soy sauce. What most people call soy sauce usually contains more wheat than soy. Tamari should always be gluten free as it does not normally contain wheat.
This actually looks like a dish I will make!! Great combo of relatively easy instructions, ingredients I have, and tasty! I probably only try like 1 in 20 things I see in this channel though probably half the videos i watch are simply to learn cooking techniques and shortcuts even if the dish itself isn't something I would do.
Holy God, that looks AMAZING - and so easy!
Deliciously executed recipe. 😋Your clear and concise instructions make this recipe incredibly easy to follow, even for beginners. 👍
Just made it and it tastes absolutely incredible.
Butter and soy sauce is a damn good flavor combination. I add them together in garlic noodles, curry, and sometimes fried rice.
looks amazing
I love your videos. You always make me what to get up and cook 😊
Wow, on to a new phase of Adam, less White Wine more Cognac! Great video, how do you think this recipe may have turned out if you thickened the sauce with flour instead of adding it to the chicken? Floured chicken always gives me slimy vibes.
I think you'd see a tradeoff between how the chicken skin crisps vs how the sauce clings on. I like to flour my chicken like this so the sauce stays thick on it.
The Cognac is just distilled white wine anyway haha
@@TaberIV So what I'm hearing is that Adam is getting stronger and intensifying in flavor
Adam Ragusea is the only RUclipsr's whose adverts I don't skip because I want to savour every minute of his videos
This dish lends itself well to being altered to whatever tastes or ingredients that are specific to any situation. Stewing up flavor dense ingredients for a long while is a favorite way for me to use up what I have lying around my kitchen
Enjoyed this a lot! Works well for small groups
Looks great and very simple
Sounds really really good. And easy which is always important to me.
That looks awesome
Great recipe thank you I’m gonna make this one
Excellent, I’m looking forward to try this
Well done Adam. Your content is brilliant. Keep it up please!
YES to the soy! I have been using it instead of salt in any stews and it's so much better.
Gonna have to try this!
Edit: made it tonight, really nice flavours, very happy! Thanks Adam!
Holy moly, I have this pan and I’m blown away at the idea of using the lid in that fashion.
GOOD RECIPE WILL TRY!!!
The chicken looks good, but the thing that really has me drooling is that saute pan.
I'm French, I just made it to my family, including the soy sauce. They absolutely loved it. Thank you Adam ❤
Good to see another cooking video!
Poulet Chasseur goes hard af thanks for covering my fav childhood meal
Have to try that one. It looks great.
this looks soooo good!
Never heard of this dish before, but it looks and sounds delicious!
Wow, definitely making this with some fried rice this weekend. Thanks!
Looks great! Never heard of it thanks for making this video
My grandma used to make a very similar dish, very nostalgic!
I've been in the process of getting a set of stainless pans, and Made In was on my short list along with All Clad. They make great stainless cookware.
Some well timed inspiration, just when I was about to do something MUCH lazier. 😅
A pleasure as always, Mr. Ragusea. 😌🥃
Adam I hope u stay safe during Mariah season
I saw this recipe on Chef Brian Tsao's channel. So glad the written recipe is here! We're going to try making this soon!
Fish sauce is also great for making things more meaty
Hell yea, exactly what i requested a month ago. Thank you
I've got some chicken thighs in the freezer I've been meaning to do something with - this couldn't have come to me at a better time! Thanks Adam!!!
Your videos make me feel safe in a world that doesn’t
Damn, that lid trick. I like that.
Literally just bought a made-in pan yesterday. Wish I saw this first I could have got some kickback for you!
Igniting the alcohol does actually have a purpose, the heat is needed to caramelize the sugars in the cognac. Probably barely perceptible in something heavily flavored like this but makes a huge difference in bananas foster for example
"Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.[12]"
Sugar caramelizes regardless, you don't need to light it on fire to do that
I just made this for my family tonight! Its sooo good! I won't tell my french grandma about the changes lol
I made the recipe last sunday!! The taste was good, but my pan got really crowded because it wasn’t big enough, and my chicken didn’t really brown because of all the water that accumulated. Also, my sauce didn’t reduce as much as yours, even after 20+ minutes of boiling so i think i might’ve put too much chicken broth (combined with the water of the chicken it was too much). Overall i’d give it a 7.5-8/10!
YES! I discovered how awesome soy sauce is for adding savoriness, complexity and depth to all sorts of dishes within the last 1-2 years, and most people I've mentioned it to were weirded out and very skeptical. I came about this awesome trick when I was cooking random dishes with very few ingredients on hand in my kitchen, as I sometimes am too lazy to make a grocery store run but need to make food regardless. Some dish I was making which I can't recall finished while still tasting kind of "flat" and a bit boring, so I added a few teaspoons of soy sauce and was so surprised at how well it saved the dish. I wish more people knew about this!
Born and raised in France and stil living there, I had no idea chicken chasseur was a thing 😅, thank you Adam.
My take on French stews : eat them with spätzle (Alsatian/german egg dumplings)
Oh la la !
It all sounds good to me .
Keep up the good!
This is my go-to dish for a party. Once you get it going, you can chill with your guests. And if people show up late, whatever's left in the pan still tastes great.
That's an interesting variation of cacciatore, as you mentioned. And being a French dish: the obligatory butter.
ive been putting soy sauce in basically everything for a while now i love it
Iliked this is chicken chasseur👍👍
Just made this for dinner and it was fantastic. I would highly recommend to de-bone your chicken though. Great depth of flavor and remarkably filling.
almost every food from italy makes me hungry; i know this is french but i wanted to bring up how awesome tomatoes and pasta are
Saw this on chef Brian Tsao channel and immediately followed you. This looks great!
I do a lot of Asian cooking, and I am totally in agreeance with your soy sauce thing. It brings so much umami along for the ride. The most tricky thing is actually it's colour, as in some dishes it'll darken it too much.
That was probably the smoothest sponsor transition I’ve ever seen on RUclips
Just made this but left out mushrooms cuz I didn’t have any and shredded the carrots so they dissolve in sauce. Very good
Looks good! I've been using fish sauce in things for a similar reason you used soy sauce in this video, yum.
This is the second time Adam has put “Frenchy chicken” in the title
Adam after posting 1 recipe : done for the month, now lemme make 5 podcast which most of the audience didn't subscribed me for.
Rumor has it that Adam still seasons good cutting board and whatever else he uses for cooking instead of his food.
MORE INAUTHENTIC FRENCH COOKING. Your cheat's cassoulet is my recent fave, I'm sure this version of chicken chasseur will also be up there.
I like using wine (usually red) / beer with this dish, very common in southern European countries I feel like. Very good video.
So this is the first real recipe I’ve made completely on my own, 17 years old and I wanted to tru to get a head start on cooking for when I have my own place, I got it pretty good for my first time lol
Just made this and it’s frickin excellent :) also while I was making it I realized u mostly use stuff I keep around my apartment anyways, so I’ll probably start making this more often. I had to go buy mushrooms but they’re like two dollars
Thanks Adam, I feel much less weird about putting soy sauce into damn near everything now.
i want that pan!
I use Maggi instead of soy sauce for western dishes. It doesn't have soy flavor so it tastes less "chinese" but still pack a bunch of umami.
Did Adam just WILLINGLY skip white wine!
I've done this but instead of soy sauce I've been using yeast extract. It really brings the same level of umami without the extra sodium.
I stir a spoonful of marmite into just about everything meaty or savory, courtesy of Glen and Friends Cooking. Fair warning, if you meant to type “without the extra sodium,” that only applies if you’re using a sodium-free yeast extract. A lot of the common ones (like Marmite), are chock full of salt.
@@jacobbarber5169 Mermite is a product. The yeast extract I get is in raw dried form.
Try liquid aminos! It's also got that umami but in a unique way. I tend to alternate between that, Marmite, and soy so I don't get bored of any. Although Marmite and other yeast extracts are the only ones that really add that luscious thickening and gloss too.
@@daithiodonnell2825 I get my gloss from animal gelatin. Mostly by pressure cooking bones, cartilage, etc. It is great for gravy, soups, and emulsions like classic carbonara.
sodium is not bad for you