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A relatively easy recipe to prepare with wonderful results! I had fairly large-ish chicken breasts, which took about 35 minutes to roast. I followed the recipe as posted, using cognac, sliced mushrooms, and canned fire-roasted tomatoes. Instead of serving the sauce over the chicken, though, I skinned it and sliced it and poured the sauce over (suddenly, no one in this house likes chicken on the bone). It worked out perfectly, while staying faithful to the recipe. This made a lovely Sunday dinner! Thanks for sharing.

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JackieOhNo! January 07, 2013

This was a delicious dish. I had boneless skinless thighs so I started out by searing them but didn't bake them in the oven to finish them. Instead I threw them in the sauce for about 20 minutes, then removed them before adding the butter and parsley.
I only had dried so added 1T parsley. Otherwise I made as directed, using the apple juice concentrate and wine, and one medium sized beautiful fresh tomato from my dad's farm!
My whole family liked this, even my fairly picky preschoolers!
I will definitely be making this dish again. Thanks for a great recipe.

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The Portugarians December 05, 2011

I prepared this is the lazy way.
Meat: skin removed
Mushroom: canned
Tomatoes: one whole can
Brandy option (1/4 cup, I would do it again)
A lot of fresh parsley
Herbs: a lot of fresh pasley

This was delicious with this sauce and served with boiled potatoes. Highly recommended!

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awalde October 22, 2011

I made this exactly as directed using the high octane ingredients. I'm sure it says somthing about our household that we have brandy but no apple juice! I really don't care much for tarragon and usually cut the amount in half of what is specified. This time I rescued the as yet un-frost bitten tarragon from the deck and used the full amount. Perfect! It is a wonderful, classic dish that we will have again and again. Thank you so much for posting!

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K9 Owned November 02, 2010

This is a really good way to serve chicken! Simple ingredients go together to make a rich-tasting, delicious sauce. I used boneless, skinless chicken breasts and cut them up small. After I added the stock and tomatoes, I added the chicken and simmered it in the sauce. I used brandy instead of apple juice and I used just one can of chicken stock, which seemed a good amount. I'm afraid I used dried tarragon and dried parsley, but we thought it was great that way - maybe because we've never tasted fresh tarragon. Served with mashed potatoes.

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pattikay in L.A. October 23, 2007
Hunters Chicken Chasseur