Chef's Recipes

Chicken chasseur

Australian Gourmet Traveller recipe for Chicken chasseur

By Donovan Cooke
  • Serves 10
  • 1 hr preparation
  • 2 hrs 30 mins cooking plus resting

“This classic French dish is normally braised, but I’ve cooked it in a vacuum bag to keep it moist and highlight the summery flavours of tomato and tarragon. Make sure you use a free-range chicken.” Donovan Cooke, Atlantic Group


  • 10 chicken breasts (about 200gm each), skin on
  • 500 ml chicken stock
  • 250 ml white wine
  • ½ cup tarragon, coarsely chopped (loosely packed)
  • 50 gm tomato paste
  • 10 gm dried porcini powder (see note)
  • 80 gm butter, coarsely chopped
  • 200 gm each button and shitake mushrooms, thinly sliced
  • 100 gm dried trompettes des morts (see note)
  • 4 golden shallots, finely chopped
  • 4 vine-ripened tomatoes, seeds removed, finely diced
Slow-cooked celery heart
  • 100 ml olive oil
  • 2 each carrot and leek (white part only), coarsely chopped
  • 1 onion, coarsely chopped
  • 100 ml chicken stock
  • 2 celery hearts, quartered lengthways
White wine and tarragon sauce
  • 100 gm garlic cloves (about 24)
  • 250 gm duck fat (see note)
  • 20 gm butter
  • 10 gm dried porcini powder (see note)
  • 400 ml white wine
  • 1 litre chicken stock (4 cups)
  • ½ cup tarragon (loosely packed)
  • 40 ml pouring cream


  • 1
    For slow-cooked celery heart, heat a large saucepan of water to 65C. Heat oil in a large saucepan over medium heat, add carrot, leek and onion, sauté until tender (8-10 minutes), add chicken stock, set aside to cool. Divide celery heart, vegetables and stock between two vacuum bags, seal, cook in water bath until tender (35-40 minutes). Remove, keep warm.
  • 2
    Meanwhile, preheat another large saucepan of water to 80C. Divide chicken breasts between five large vacuum bags, divide stock, wine, tarragon, tomato paste and porcini powder between them, seal, cook in water bath until cooked through and tender (30-40 minutes), then set aside to rest.
  • 3
    Meanwhile, for white wine and tarragon sauce, place garlic in a small saucepan, cover with cold water, bring to the boil over high heat, drain, repeat three times. Heat duck fat in a small saucepan to 80C, add garlic, cook until tender (10-15 minutes). Strain through a sieve (reserve duck fat for another use), mash garlic with a fork until smooth, set aside. Meanwhile, heat butter in a saucepan over medium heat, add porcini powder, deglaze with wine. Add stock and tarragon, bring to the simmer and reduce by half (40-45 minutes). Whisk in cream and garlic purée, season to taste, strain through a fine sieve, keep warm.
  • 4
    Heat half the butter in a large frying pan over medium-high heat, add half the mushrooms and shallot and sauté until tender (8-10 minutes). Set aside, then repeat with remaining butter, mushrooms and shallots. Return reserved mushrooms to pan, add tomato, season to taste and keep warm.
  • 5
    Divide celery among plates, top with chicken breast (add poaching liquid to sauce), scatter over mushroom mixture, drizzle with white wine and tarragon sauce and serve.


Trompettes des morts, also known as black trumpet mushrooms, are available dried from Simon Johnson and select delicatessens, as is dried porcini powder. Duck fat is available from select delicatessens.
This recipe is from the January 2011 issue of
Drink Suggestion: 2007 Yering Station Shiraz Viognier Drink suggestion by Donovan Cooke

  • Author: Donovan Cooke