Most chicken chasseur recipes just say “mushrooms” and you know they mean white button mushrooms. I use three, and each one does a different job. King oyster mushrooms sliced lengthwise hold up to cooking and give you something to bite into. Creminis bring the classic earthy depth. Shiitakes add an almost smoky note that no other mushroom can deliver. Together, they build a sauce with three layers of flavour instead of just one.<\/p>\n
That’s how I see it. I already have a chicken cacciatore on the site, but that one is very tomato-forward, Italian all the way. Here we’re in French territory: the tomato is limited to just one, purely for acidity, and it’s the wine and mushrooms that lead. Traditional chasseur is made with white wine, I know. I made it with red, using beef broth instead of chicken broth, and the result was honestly mind-blowing: darker, bolder, deeper. It’s not the textbook version. It’s mine, and it’s the one I keep making.<\/p>\n
There’s no roux in this recipe, yet the sauce coats the back of a spoon by the end. The trick is to dust the flour directly over the hot mushrooms and coat them well before adding any liquid. The flour cooks in the fat, absorbs the bits stuck to the bottom of the pot, and binds everything the moment the wine and then the broth go in. It’s called singeing, a fundamental technique in French cooking, and it completely eliminates the need for a separate roux.<\/p>\n","protected":false},"excerpt":{"rendered":"
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