Tastee Recipe chicken and mushrooms Archives - Tastee Recipe

Well, This Certainly Will Warm You Up on a Cold Night

31 October 2015

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Chicken Chasseur is a savory, rustic French recipe that makes for great comfort food during the colder times of year. The sauce (which itself has plenty of mushrooms and tomatoes) goes nicely over rice, pasta, mashed potatoes, and even a variety of different veggies.

“Chasseur” is actually the French word for “hunter,” though I’m not sure why that word would be associated with chicken. Perhaps it is meant to refer to chicken cooked well enough that even a life-long hunter would enjoy, or perhaps this is the sort of meal that would be prepared for a hunter while he was away and served at the end of a very long hunt. More traditional versions of this recipe leave the skin on the kitchen and even include a bit of cognac. Minus the cognac and with skinless boneless chicken, this version of the recipe is a bit lighter and lower on the calories, but I assure you that it still has a hearty, multi-dimensional, country-style flavor.

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: Discard the bay leaf after cooking.

This Chicken Will “Braise” Your Brows with Taste!

16 October 2015

apple cider vinegar, Argo cornstarch, baking powder, baking soda, balsamic vinegar, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bone-in, Borden, braise, braised, braised chicken, braising, brown sugar, Campbell’s soups, casserole, chicken, chicken and mushrooms, chicken breast, chicken breasts, chicken broth, chicken dinner, chicken mushroom, chicken recipe, chicken thigh, chicken thighs, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mushroom, mushrooms, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, recipe, red wine vinegar, Ritz crackers, Sara Lee, Sargento, skin-on, skin-on chicken, slow cooker, Star, Star Balsamic Vinegar of Modena, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vinegar, vinegar-braised, vinegar-braised chicken, Vinegar-Braised Chicken and Mushrooms, Vlasic, Wesson vegetable oil, whipped topping

I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore! This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: Serve with oven baked potatoes.

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