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Chicken chasseur sauce

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 2 knobs of butter

  • Finely chopped shallot

  • 4 sliced chestnut or button mushrooms

  • 1 tsp. tomato puree

  • Shot of brandy

  • 1 beefsteak tomato chopped, remove seeds

  • Ladle of fresh chicken stock

  • 2 tbsp. double cream

  • 1 pinch of salt and 1 pinch of black pepper


Step 1

Heat two knobs of butter in a pan and mix in shallot until melted.Add mushrooms, stirring all the time.

Step 2

As the mushrooms start to soften, add tomato puree and keep stirring.

Step 3

Add a shot of brandy and flambe it, shaking the pan continuously. The moment the flames stop, add fresh tomatoes and chicken stock.

Step 4

Stir, and reduce it by one third and add cream

Step 5

Bring it up to the boil and reduce until the sauce just starts to thicken. Add the salt and pepper to taste.

Step 6

Stir again while shaking the pan over the heat. Serve as an accompaniment.



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