Today, we’re digging into Auguste Escoffier’s archives to make Chicken Ottero a stunning French classic and a close cousin to the famous Poulet Chasseur (Chicken Hunter). By substituting white wine with Port and deglazing with caramelized chicken juices, button mushrooms, and fresh tarragon, you get an amazingly deep, rich, and aromatic sauce.
Ingredients for the Chicken:
1 Whole Chicken (broken down into 4 pieces: 2 breasts, 2 legs/thighs; save carcass & wings for stock)
20 g Unsalted Butter
1 tbsp Vegetable or Cooking Oil
Salt & freshly ground Black Pepper
Quick Tomato-Stock Base:
Chicken carcass & wing offcuts (chopped small)
1 tbsp Oil
Mirepoix (1 small Carrot, 1 small Onion, 1 Celery stalk, finely diced)
1 tbsp Tomato Paste
2 cups (500 ml) Store-bought Beef or Veal stock
Fresh Thyme & 1–2 Bay leaves
1 clove Garlic
Pinch of Black Pepper (and optional tiny pinch of Salt)
Sauce & Garnish:
100 ml Red Port Wine
1 Shallot, finely diced
150 grams Button Mushrooms (sliced)
1–2 tbsp Fresh Tarragon, leaves plucked & finely chopped
20 g Beurre Manié ( equal parts butter & flour, e.g., 10 g butter + 10 g flour mixed)
20 g Cold Unsalted Butter (for finishing/mounting the sauce)
Fresh parsley or tarragon (optional, for garnish)
Timestamps
0:00 – Introduction: Wine Replacement Series & Port Wine
1:13 – Recipe Overview & Escoffier’s Poulet Sauté au Port
2:28 – How to Make a Quick Rich Stock Base (Step-by-Step)
6:37 – Sautéing & Oven-Roasting the Chicken
8:26 – Preparing Tarragon, Shallots & Thickening Agents (Beurre Manié)
11:03 – Straining & Thickening the Stock
12:48 – Cooking Mushrooms, Deglazing with Port & Finishing the Sauce
16:36 – Traditional vs. Modern Plating
18:06 – Taste Test & Final Thoughts
Try this other easy recipe. Braised lamb shank in port wine: https://youtu.be/gdBKp302X5M
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14 Comments
If you loved chicken chasseur (hunter's chicken) you will loved this
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Yum
Excellent episode! Thank you so much. The dish looks delicious.
I would not pour sauce over crispy chicken skin, doesn’t it make it soggy?
It's been impossible to find fresh tarragon lately. =
Great recipe you explained it very well. Thank you so much.
Thanks!
Great to see you bro'
I love me some saucy roasted chicken and this looks wonderful.
This is one of your absolute best. Thank you so much for sharing classic French cooking tips with us Chef.
Your original Chicken Chasseur video shows how to make the best CC on YouTube. That includes the recipes from all the Michelin Star big knobs.
Thankyou very much.
Thank you, Stephane! Great recipe! I will attempt this shortly. But first, I have to psyche myself up. I only have an air fryer and an induction stove top, so roasting chicken marylands (I won't use chicken breast) will be an interesting challenge. All the best!
Love this recipe. Excited for some fall and upcoming holiday ones!
‘No loose clothing” gave me such a laugh. From everyone in their pj’s 😂 1:11