A traditional French dish called Keto Chicken Chasseur (Hunter’s Chicken) calls for grilled chicken and mushrooms in a hearty, tomato-based sauce. The French word “chasseur” means “hunter.” This meal is said to have acquired its unusual moniker when it was offered to hunters who were successful in finding fresh mushrooms in the forested areas where they were bird hunting. It became a traditional French meal that is still enjoyed today. It would be referred to as “Chicken Cacciatore” in Italian. Whatever the name, it is hearty and tasty!
In most recipes nowadays, boneless, skinless chicken is specified. However, this recipe is unique. To begin, Joanie uses skin-on, bone-in chicken. Make sure your chicken is fresh, and utilise the thighs and legs for flavour.
To reduce the amount of carbs, Joanie uses lupin flour. The chicken is seared in a blend of clarified butter and avocado oil. High heat is necessary for searing, but you don’t want the butter to burn.
Typical pantry staples like spices are included in the sauce’s ingredients. For this recipe, Joanie also combines organic beef stock with organic chicken stock. Since beef stock complements tomato paste’s flavour so well, it is utilised in the recipe. Additionally, it makes the food heartier. Use only chicken stock if you want a more adapted flavour.
She discovers that will produce extremely crispy chicken skin and keep the fluids inside the chicken pieces. That genuinely enhances the flavour.
- 6 parts Chicken (bone in thighs, and legs)
- Salt and pepper, 2 tablespoons
- Avocado oil, two tablespoons
- 1/4 cup Lupin flour and 1 tablespoon butter (for dredging)
Chausser sauce for chicken
- 3.5 pounds of Portobello mushrooms (sliced)
- Salt, 1 teaspoon
- 1 Shallot and 1 teaspoon of pepper (sliced)
- 3 garlic cloves (minced)
- Cognac, 2 ounces (can substitute Brandy)
- White wine, 1/4 cup
- 1/2 tsp. Tarragon (dried)
- 1/2 tsp. thyme (dried)
- Chicken stock, one cup (organic)
- 1-half cup beef stock (organic)
- 1 cup of tomato paste
- 12 teaspoon of powdered arrowroot (or Xanthan gum)
- Butter, 2 tablespoons
- Thyme, 1 tablespoon (chopped)
- Heat the oven to 400 °F by using the metric conversion button above. Set a Dutch oven over a medium heat source. Apply butter and avocado oil on the bottom.
- With pepper and salt, chicken pieces should be seasoned . Next, coat the chicken pieces in lupin flour and place them to the Dutch oven that has been warmed, skin side down. In the
- Dutch oven, with the skin side down, sear the chicken for SIX mins . Keep the chicken alone. On the other side, cook for FOUR mins before flipping. The crust of the chicken should be nicely golden brown.
- Place the chicken on a baking sheet, then bake for 25 minutes. Take the food out of the oven, then wrap it in foil to keep warm.
Sauce for chicken Chasseur
- To medium-low, reduce heat while the chicken bakes. Add more avocado oil. Salt and pepper are then added, and for THREE minutes, the mushrooms are cooked . Half the mushrooms should be saved for a platter. Stir in the shallots and garlic, then simmer for an additional minute.
- Set the thermostat to medium-high. White wine and cognac should be added to the pan to deglaze it. Cook the tarragon and thyme for 3 minutes after adding them. Alcohol will disappear.
- Along with the chicken stock and beef, add tomato paste to pan . For ten minutes, let the sauce decrease. Apply the sauce on a spoon, then trace your finger down the back. It ought to leave behind a trail that is sauce-free (nappé consistency). To thicken the sauce more quickly, you can whisk in a half-teaspoon of Xanthan Gum or Arrowroot Powder. From the heat, remove completed sauce , then until it has melted, stir in the butter .
- Add the chicken, then top with the sauce. Add the reserved mushrooms and fresh thyme to the serving dish or plate before serving.
Saturated Fat-4.2g |