712:
29:
747:
761:
733:
224:
207:
to the 12th century; the dictionary refers to its culinary use, but does not give any indication of when it was first used in that context. The earliest citation of the culinary use of the word in
English given by the
719:
A dish with the
English name "hunter's chicken" exists, but is unrelated to chicken chasseur. It consists of skinless and boneless chicken breasts wrapped in bacon, baked, and covered with
199:
298:
or other types of onion, but vary as to the other ingredients of the sauce. Most recipes call for the addition of herbs: the most frequently specified are
1292:
629:
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1120:
1098:
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278:), commented Morand). The dish is mentioned in the American and British press during the later years of the 19th century.
173:
1152:
178:
809:
210:
242:
in 1870, Eugène Morand recorded a lunch eaten by a group of army officers at which—after two types of sausage,
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1094:
1072:
489:
822:
291:
197:." The term, according to Davidson, usually indicates the presence of forest mushrooms. The
143:
181:
writes that the phrase, meaning 'huntsmen-style', occurs in many languages: "Italians say
171:
for 'hunter', and sauce chasseur shares a multilingual connection with other cuisines. In
168:
1039:
844:
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121:
28:
1371:
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233:
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77:
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299:
295:
147:
89:
73:
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294:. All the following writers specify chopped or sliced mushrooms, and
232:
served in a
Parisian restaurant and costing the equivalent of half a
81:
63:
710:
319:
307:
189:
85:
93:
1111:; Roger Moreau; Paul Bocuse; Bernard Pacaud (2015) .
1113:
La Mère
Brazier: The Mother of Modern French Cooking
69:
59:
35:
802:
254:—they concluded the savoury part of the meal with
250:ham, fried eggs, fillet steak, and macaroni with
142:. It consists of fried chicken served hot, with
1069:Mastering the Art of French Cooking, Volume One
8:
162:
137:
131:
125:
51:
45:
39:
19:
263:
105:
324:
150:, tomatoes and wine, and may also contain
27:
18:
146:, which is based on mushrooms, onions or
1301:(in French). Berkeley: Ten Speed Press.
1298:La bonne cuisine de Madame E. Saint-Ange
715:Typical ingredients for chicken chasseur
1331:(fourteenth ed.). London: Jaeggi.
865:Baily's Magazine of Sports and Pastimes
791:
1042:, BBC Good Food. Retrieved 31 May 2023
922:Beck, Bertholle and Child, pp. 390–391
1350:Cuisine succès: L'école de la cuisine
797:
795:
7:
875:
873:
849:Dictionnaire de l’Académie française
823:participating institution membership
200:Dictionnaire de l'Académie française
1159:. Oxford: Oxford University Press.
392:Bay leaf, tarragon, thyme, parsley
286:Chicken chasseur is prepared using
273:Ah! What a pleasure to be a soldier
1183:. Philadelphia: J. B. Lippincott.
14:
759:
745:
731:
260:Ah! quel plaisir d'ĂŞtre soldat!
58:
34:
1353:(in French). Paris: Larousse.
640:Chervil, parsley and tarragon
556:Chervil, parsley and tarragon
529:Chervil, parsley and tarragon
1:
691:Tomato sauce or tomato paste
1180:French Cooking for Americans
1157:The Oxford Companion to Food
1093:. New York: Pantheon Books.
174:The Oxford Companion to Food
1388:Foods with alcoholic drinks
1329:Le répertoire de la cuisine
419:Chervil, parsley, tarragon
368:White wine or dry vermouth
365:Basil, parsley or tarragon
1404:
1235:. London: Michael Joseph.
909:"Mayor's Banquet, Truro",
898:The Nebraska State Journal
449:Dry white wine and brandy
1202:A Guide to Modern Cookery
900:, 20 September 1889, p. 5
810:Oxford English Dictionary
359:Shallots or green onions
355:Beck, Bertholle and Child
348:
345:
342:
339:
336:
333:
330:
327:
211:Oxford English Dictionary
124:dish, known in France as
26:
1115:. London: Modern Books.
887:, 12 December 1870, p. 3
1279:. Paris: Albin Michel.
1276:365 menus, 365 recettes
913:, 2 November 1893, p. 8
867:, December 1865, p. 336
851:. Retrieved 31 May 2023
815:Oxford University Press
290:chicken, served with a
1255:Larousse gastronomique
1071:. London: Particular.
911:Royal Cornwall Gazette
861:"What's What in Paris"
775:List of chicken dishes
716:
670:White wine and brandy
559:White wine and brandy
503:Cognac and white wine
401:Celery leaves, garlic
214:dates from the 1880s.
163:
138:
132:
126:
52:
46:
40:
1378:French chicken dishes
1205:. London: Heinemann.
1012:Saint-Ange, pp. 59–60
740:at Wikimedia Commons
714:
473:Parsley and tarragon
139:poulet sauté chasseur
53:poulet sauté chasseur
896:"G. A. R. Reunion",
694:Parsley or tarragon
613:, parsley, tarragon
256:poulet Ă la chasseur
230:poulet Ă la chasseur
133:poulet Ă la chasseur
47:poulet Ă la chasseur
1271:Pomiane, Édouard de
1061:Louisette Bertholle
813:(Online ed.).
723:and melted cheese.
446:Tarragon and thyme
228:recorded a dish of
154:and various herbs.
23:
16:French chicken dish
1257:. London: Hamlyn.
1233:The Mushroom Feast
1197:Escoffier, Auguste
1137:. London: Hamlyn.
1040:"Hunter's chicken"
881:"Choses et autres"
717:
573:Édouard de Pomiane
1360:978-2-03-506008-2
1251:Montagné, Prosper
1242:978-0-71-811253-0
1166:978-0-19-211579-9
1144:978-0-60-037541-8
1122:978-1-906761-84-4
1100:978-0-39-456267-4
1091:Bocuse Ă la Carte
1078:978-0-241-95339-6
845:"chasseur, -euse"
821:(Subscription or
736:Media related to
709:
708:
630:Madame Saint-Ange
490:Auguste Escoffier
225:Bailey's Magazine
99:
98:
36:Alternative names
1395:
1364:
1340:
1320:
1288:
1266:
1246:
1224:
1192:
1170:
1148:
1126:
1109:Brazier, Eugénie
1104:
1082:
1043:
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1028:
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1021:Saulnier, p. 158
1019:
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985:Montagné, p. 262
983:
977:
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967:Escoffier, p. 18
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947:
941:
938:
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923:
920:
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907:
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879:Morand, Eugène.
877:
868:
858:
852:
842:
836:
835:Davidson, p. 121
833:
827:
826:
818:
806:
799:
769:
764:
763:
755:
750:
749:
748:
738:Chicken chasseur
735:
600:Stéphane Reynaud
546:Prosper Montagné
325:
277:
274:
271:
268:
265:
166:
141:
135:
129:
119:
116:
115:hunter's chicken
113:
110:
107:
102:Chicken chasseur
70:Main ingredients
55:
49:
43:
31:
24:
22:
21:Chicken chasseur
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1325:Saulnier, Louis
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1131:Carrier, Robert
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1003:Reynaud, p. 238
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994:Pomiane, p. 147
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949:Carrier, p. 154
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940:Brazier, p. 149
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664:Fresh tomatoes
607:Fresh tomatoes
532:Dry white wine
476:Dry white wine
443:Fresh tomatoes
409:La Mère Brazier
389:Fresh tomatoes
362:Fresh tomatoes
284:
275:
272:
269:
266:
220:
203:dates the term
193:and the French
184:alla cacciatora
160:
127:poulet chasseur
117:
114:
111:
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60:Place of origin
41:Poulet chasseur
20:
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577:Small onions
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416:Tomato purée
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700:Brown stock
535:Brown stock
519:Jane Grigson
479:Brown stock
371:Brown stock
285:
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198:
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188:
187:, Poles say
182:
172:
161:
101:
100:
1175:Diat, Louis
1065:Julia Child
958:Diat, p. 78
767:Food portal
697:White wine
684:Anne Willan
673:Demi-glace
646:Beef stock
643:White wine
616:White wine
586:White wine
562:Veal stock
422:White wine
395:White wine
382:Paul Bocuse
282:Ingredients
236:a head. In
1372:Categories
1337:1086737491
1317:1285661274
1263:1285641881
1189:1036371103
825:required.)
804:"chasseur"
786:References
780:Cacciatora
507:Demi-glace
463:Louis Diat
1327:(1978) .
1295:(2005) .
1285:459599806
1221:560604921
1067:(2012) .
885:Le Figaro
688:Shallots
661:Shallots
634:Shallots
622:Potatoes
604:Shallots
523:Shallots
494:Shallots
467:Shallots
413:Shallots
386:Shallots
334:Tomatoes
239:Le Figaro
222:In 1865,
158:Etymology
78:mushrooms
1347:(1991).
1273:(1938).
1253:(1976).
1231:(1975).
1199:(1907).
1177:(1946).
1155:(1999).
1133:(1973).
1089:(1987).
727:See also
667:Parsley
550:Shallot
500:Parsley
340:Alcohol
312:bay leaf
304:tarragon
296:shallots
252:Parmesan
205:chasseur
195:chasseur
164:Chasseur
148:shallots
90:shallots
82:tomatoes
1050:Sources
440:Onions
374:Garlic
331:Onions
328:Writer
316:chervil
300:parsley
288:sautéed
267:
248:Bayonne
218:History
167:is the
120:) is a
109:
74:Chicken
1357:
1335:
1315:
1305:
1283:
1261:
1239:
1219:
1209:
1187:
1163:
1141:
1119:
1097:
1075:
592:Bacon
346:Other
343:Stock
337:Herbs
318:, and
234:guinea
169:French
122:French
86:onions
64:France
819:
320:thyme
308:basil
190:bigos
152:stock
1355:ISBN
1333:OCLC
1313:OCLC
1303:ISBN
1281:OCLC
1259:OCLC
1237:ISBN
1217:OCLC
1207:ISBN
1185:OCLC
1161:ISBN
1139:ISBN
1117:ISBN
1095:ISBN
1073:ISBN
349:Ref
302:and
264:lit.
246:and
244:York
106:lit.
94:wine
262:" (
136:or
88:or
50:,
1374::
1311:.
1215:.
1063:;
1059:;
883:,
872:^
863:,
847:,
807:.
794:^
703:–
676:–
649:–
619:–
589:–
583:–
580:–
565:–
538:–
511:–
482:–
455:–
428:–
425:–
398:–
322:.
314:,
310:,
258:("
177:,
130:,
92:,
84:,
80:,
76:,
44:,
1363:.
1339:.
1319:.
1287:.
1265:.
1245:.
1223:.
1191:.
1169:.
1147:.
1125:.
1103:.
1081:.
817:.
276:'
270:'
118:'
112:'
104:(
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