7 Reviews

Miss Annie, this was a great dinner tonight. I used skinless thighs, brandy, dried tarragon and the parsley. I didn't think I liked tarragon too much, but am now converted! I was able to reduce the oil by half with no problems, and after tasting the finished dish before serving, I added a further 2 teaspoons of tomato paste, and loads of freshly ground black pepper.

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JustJanS December 04, 2002

This dish is similar to the Italian dish Chicken Cacciatore, but the seasonings make it thoroughly French. I used chicken breasts, and the whiskey option. We served it with egg noodles. Delicious; thanks for posting!

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Chocolatl April 05, 2011

This was realy good. I cut down on oil and will probs cut back a little on tarragon as it was ever so slightly overpowering and a lot of salt and pepper at the end. This is definately a keeper with these little tweeks. Served with baby new potato and green beans

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russell956 March 12, 2010

I made this as directed with 1 tsp of dried tarragon. I thought the flavor of it was over-powering (and not in a good way.) I like all the other ingredients though, so I will probably try this again with another herb like basil or oregano. (This would explain why my jar of tarragon is full - I don't like it!!) I served this with wide noodles.

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HeatherN January 28, 2010

Simply Delicious! I made only 2 chicken breasts but I halved the ingredients for the sauce and tossed the leftover sauce with whole wheat pasta. I reduced the amount of olive oil, used dried tarragon, 2 tbs. cognac (didn't have brandy) and added a handful of sliced sun dried tomatoes. The chicken was cooked through after about 8 minutes (but I only had 2 breasts in the pan). Thanks for posting...I will be making this again!

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Vino p.o. prn February 20, 2008

Very easy to do. I also reduced the oil with no problem, but did need to add salt and pepper to the finished product. This a a great make ahead and reheat dish. We had it for lunch today with boiled new potatoes and salsifis. Very French taste with a minimum of fuss.

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Kasha August 15, 2006

I tried mellowing this overnight in the frig but I'm afraid we just didn't care for this sauce. I guess that's why they make chocolate, vanilla and strawberry.

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sugarpea April 03, 2006
Chicken Chasseur