Roast Chicken with Sauce Chasseur
Herb-scented village Burgundy.
This was sooo good. I had intended to have leftover for dinner the next night, but we ate all of the mushroom sauce. Bread to sop it up is a must.Read More
Wish I would have doubled the sauce, so good! Make sure you have some french bread to dunk in it. Served the chicken right in the skillet. Kept the strained shallots and ate with the chicken as well.Read More
I made this last night and it was fantastic. I followed the recipe exactly. It seemed to take a little longer than the recipe says to cook the broth/cream down. But it was amazing! We ate every bite! Perfect recipe for company. You need to like tarragon though because it is the forward flavor in the finished dish. We love tarragon!Read More
We used free-range, local skinless chicken breasts, Marlborough region dry Chardonnay and locally foraged chanterelle mushrooms. This is one of the best dishes ever eaten; we both thought so and we cook almost nightly. Follow eatgot on insta and checkout eatgot.com for social dining in Gothenburg,Sweden.Read More