I’m in my 70s and spent a lot of my early life in hospitality. I remember the days when French was the predominant menu language and many dishes were French classics. I believe the wine used for a classic chicken chasseur was always white.
Chikin Shursurr what? You didn't need to overcomplicate the pronouciation of 'chasseur', it's just something like "sha" and "sir", sir! (Yes I'm French, and triggered haha)
Bruh you dont remove the chicken then add cream? Man you giys are missing out, also get rid of the wine and switch for apple cider vinegar, add garlic after cooking onions and mushrooms together for a while – and most of all use thighs with skin on!!
⚠️ Encase you're not aware. Cooking chicken with the bone in takes way longer to cook through. Let the chicken get to room temperature. Use a meat thermometer to check for doneness.
I'd recommend deboning the meat. It makes it way easier cooking wise. Trade off of prep time is made up in cooking.
I'll admit i got food poisoning from this. It's totally my fault, but be careful.
Question: why dont you start with the mushrooms? Cooking them for a long time really intensifies the flavour. Adding them after sweating the onions gives them no time to cook properly. They will become more bland and kinds disappear in the dish.
45 Comments
the pronunciation of chasseur was hilarious, nice try anyway
Splendid pronounciation 🫶🏻
Chicken stew
Lovely. Great to watch your videos, simple instructional and all looks amazing!
If it's made with red wine isn't it more like Coq au vin than chasseur?
I get its your take but still needs white wine.
As soon as I hear a British accent on a cooking video I leave. What makes British people think they can suddenly cook?
Thanks 👍🙏👍 for
I feel sorry for Europeans thinking this is flavour
Hey Fallow beautiful recipe any chance of a beef wellington long video
Beeeeautiful.
Is he chewing tabacco
Huh, always thought chassures herb of choice was tarragon not thyme
Hi Jack, may I ask what do you do with the tomatoes seeds?
😂 you can tell thats a white European meal, not one grain of seasoning was used. 😂😂
If you skin and remove the seeds from tomatoes – why fucking bother with them at all?
I’m in my 70s and spent a lot of my early life in hospitality. I remember the days when French was the predominant menu language and many dishes were French classics. I believe the wine used for a classic chicken chasseur was always white.
So its white ppls, less spicy butter chicken, if its french why so few butter
ChaKHSseur? Wtf?
Gunna cook this tonight i need to use the tomato and mushrooms in the fridge anyhow and i had bushchook legs for dinner anyhows
That looks so delicious
No tarragon?
Just used canned
White wine in chasseur.
When does the tarragon go in 🤔
Say beautiful one more time, and I will start calling you Jamie Oliver.
Fun fact: the same method you used for tomatoes also works in humans!
Amazing
Whit was the silly french accent on chicken chasseur all about ya donky
why is it posh people dont have a bit bread an butter to mop up the sauce !!
Surely chasseur requires tarragon specifically. I wouldn’t be happy if that flavour was missing
If it's french, at least call it "Poulet Chasseur"
Chikin Shursurr what? You didn't need to overcomplicate the pronouciation of 'chasseur', it's just something like "sha" and "sir", sir! (Yes I'm French, and triggered haha)
Teriyaki chicken
Bruh you dont remove the chicken then add cream? Man you giys are missing out, also get rid of the wine and switch for apple cider vinegar, add garlic after cooking onions and mushrooms together for a while – and most of all use thighs with skin on!!
Love this CHIKIN CHARSEUR
Chicken
Looks delicious and fairly easy to make
⚠️ Encase you're not aware. Cooking chicken with the bone in takes way longer to cook through. Let the chicken get to room temperature. Use a meat thermometer to check for doneness.
I'd recommend deboning the meat. It makes it way easier cooking wise. Trade off of prep time is made up in cooking.
I'll admit i got food poisoning from this. It's totally my fault, but be careful.
White wine
Question: why dont you start with the mushrooms? Cooking them for a long time really intensifies the flavour. Adding them after sweating the onions gives them no time to cook properly. They will become more bland and kinds disappear in the dish.
Finish with Cognac and double cream.
😂😂 if you say "chasseur".. don't say chicken ..say " poulet chasseur"
Is the blanching really needed?
Pro tip: dont use oil for your chicken. Just start at los heat and wait until the chicken loses fat.
Bravo 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏