Chasseur means "hunter" and is a term used for dishes that include mushrooms, shallots, tomatoes, wine and brandy and is most often served with game/poultry. To me, when I see the word Chasseur
I instantly refer to Chicken Chasseur. A dish I haven't made in years and a dish that I've fallen back in love with. Why did it ever go out of fashion?
One of the joys I'm discovering whilst reading about the various areas of France I'm planning to visit, and one of things I've grown to love about French food is that each area of France grows or produces food uniquely suited to its terrain and climate. I love that notion of regional specialties.
So for this dish, I felt like I was heading off into the French countryside, albeit with my organic free-range chicken.......
Yum, yum, yum!!
You would swear that cream had been added to this dish with it's velvety smooth finish ("that would be all the butter you added", yells my thighs) and the touch of brand just brings it all together. I loved every mouthful of it!