Chicken Chasseur
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 26. The excerpt below is the record exactly as published.
CHICKEN CHASSEUR CUT the raw fowl into neat joints and throw the pieces into a pan with very hot butter. Cook ten minutes, shaking the pan constantly. Then add a glass 80 CHICKEN, GAME AND LIGHT DISHES of vin blanc and allow it to reduce. Moisten with stock, some tomato sauce, a little sugar, and some mushrooms
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