Nobody does classic, hearty, and simple-yet-sophisticated cuisine quite like the French. Chicken chasseur is a great example of this, and this French-style chicken chasseur recipe, from the kitchen of ...

Acclaimed chef Jamie Bailey, from the Swan Inn, at Highley Road, Bridgnorth, is a big fan of local, seasonal produce. Here he shares his scrumptious recipe for chicken thighs with roasted root veg and ...

Savor the flavors of France with this classic Chicken Chasseur, also known as poulet chasseur. This French dish is celebrated for its rich and aromatic sauce, made from a blend of mushrooms, shallots, ...

Chef Todd Leonard and student Michelle Stephenson from UVU Culinary Arts program prepared a special dish that will be prepared for the Student Chef of the Year contest in Reno, Nevada. Sear the ...

Savor the flavors of France with this classic Chicken Chasseur, also known as poulet chasseur. This French dish is celebrated for its rich and aromatic sauce, made from a blend of mushrooms, shallots, ...

Melt butter in the pan. Add sliced mushrooms and season lightly. Cook without colouring. Add finely chopped shallots to mushrooms and cook for approximately 3 minutes. Add tomato concasses to ...

Transport your kitchen to a French bistro with this delicious chicken chasseur. The recipe comes from celebrity chef James Martin. He has many other recipes to make at home, like his mushrooms on ...

Celebrity chef Marco Pierre White's recipe for chicken chasseur is easy to make and can be on the table in just 15 minutes. Chicken chasseur is a hearty, comforting dish incorporating chicken and ...

Fill the pork with dried apricots, seal them in a hot pan with a little olive oil season. Season with salt and pepper. Finish them in a moderate oven, 180 degrees c -- this will take only 14 minutes ...

The Day of the Hunt came and went. Twelve days later, the venison left the farm and arrived at the townhouse. Some of it has gone into biltong, other cuts into the freezer. But first, a recipe fitting ...

Preheat oven to 200°C (fan forced). Place a bay leaf, half of the thyme and half of the garlic in the cavity of the chicken. Season with salt and pepper. Place an 80 cm length of kitchen string on ...