Practicing the Art of French Cooking: Chicken Chasseur and Brown Rice Risotto

So a friend on facebook showed me a link to a recipe for Chicken Chasseur as the savory dish this week. From a little research I've learned that "chasseur" means hunter, so the idea of this dish is an earthy chicken dish. To that end, most recipes I've since found leave the chicken bone-in and include mushrooms as a primary ingredient to the typically tomato-based sauce. Also, earthy herbs are frequently used, most commonly thyme. As all classic french country cooking goes, at least from my remedial knowledge of it, one should use what one has on hand.

Currently I don't have any thyme (or time... grad student at the end of the quarter oh snap!) but I do have some rosemary that will lend itself both to the sauce and the brown rice risotto I'm serving with it (it will be like a combination of french and italian country food). Furthermore, I have no qualms picking up mushrooms, and have most of the other ingredients for the sauce on hand: crushed tomatoes, onion, chicken broth and wine. I expect this to be a wonderful meal :D

Brown Rice Risotto

This is a healthier take on the classic italian dish. There is no cheese, so the creaminess comes directly from the rice and the incorporation of the chicken broth. Due to the length of time it takes to make the risotto, you should start and finish it before beginning the chicken.

2 tbsp butter
1/2 small onion, chopped finely
1 clove garlic
1 cup brown rice
1/2 tbsp fresh rosemary, chopped

1/2 cup dry white wine
4 cups chicken broth

Go ahead and put the chicken broth in a small pan and allow it to come just to a simmer.

Place the butter in a large pot over medium heat. Once it starts to sizzle, add the onions and cook until translucent. Add the garlic and rice, allowing the butter to coat the rice grains. Cook until the onion is brown and the rice is appearing translucent. The mixture should smell nutty.



Add the wine and cook, stirring constantly until the wine is fully absorbed. Next begin to add the broth, 1/2 cup at a time, until it is fully absorbed. The process, start to finish will take about 40 minutes. It won't be as intense as regular risotto because the rice will take time to absorb the liquid. Add a little liquid each time, stir and cover for a few minutes. Come back to it, uncover, let the liquid reduce, add some more and repeat.

It seems excessive, but because brown rice typically takes longer to cook in general, then specifically in risotto, it will take longer as well. If the mixture is too dry add a little more chicken broth or water, but the end result should be pleasant and creamy. You can certainly add about 1/2 cup grated parmesan cheese at this juncture, but for my purposes, serving the risotto with the chicken chasseur, I feel the cheese may be a bit out of place.

After about half of the liquid has been incorporated:



The final result:


not as creamy as regular risotto, but the texture and the healthiness win me over every time


Chicken Chasseur

1 tbsp olive oil
3 boneless chicken breasts
salt and pepper

1 tbsp butter
1 medium onion, chopped
2 garlic cloves
8oz cremini mushrooms, sliced
1/4 tsp salt

1/2 tbsp flour
1/3 cup dry white wine
6 oz (almost one can) chicken broth
8 oz crushed tomatoes
1 1/2 tsp rosemary
2 tbsp chopped parsley


Mise en-friggin-place

Start by getting a large pot or deep pan on medium-high heat. Add the oil and let that heat up as well. Season the chicken breasts with salt and pepper and cook in the oil until browned on both sides, about 6-8 minutes total. Remove the chicken breasts from the pan.

Add the butter and reduce the heat to medium low. Add the onion to the pan and cook until almost brown, about 12 minutes. Increase the heat to medium-high, and add the garlic and mushrooms. Cook until the mushrooms are brown, about 5 minutes. Add the flour and cook for an additional minute to remove that floury taste. Next, add the wine and cook until the sauce is smooth and the wine is incorporated. Add the broth, tomatoes, rosemary, and 1/2 tsp salt.



Once everything is mixed in, add the chicken along with any delicious juices that may have accumulated. Cover and simmer for about 10 minutes longer until the chicken is cooked through. Finish the sauce with the chopped parsley, and a pat of butter for good measure :D Serve with the brown rice risotto.



Now that is what I call dinner... (and yes I waaay over-sauced but it's just so darned good)