Grilled Chicken Chasseur with Duchess Potatoes

Prep Time,Cook Time,Servings

40 mins,45 mins,4

## 1. Duchess Potatoes (Pommes Duchesse)

*Classic piped potatoes with a crispy exterior and creamy interior.*

### Ingredients

* **2 lbs (900g)** Yukon Gold potatoes, peeled and cubed

* **4 tbsp** Unsalted butter

* **3** Egg yolks

* **¼ cup** Heavy cream

* **Salt & White pepper** to taste

* **Optional:** ¼ tsp Nutmeg

### Instructions

1. **Boil:** Place potatoes in a pot of cold salted water. Bring to a boil and cook until very tender (15-20 minutes). Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

2. **Mash:** Pass potatoes through a potato ricer or mash thoroughly. Stir in the **butter** until melted.

3. **Combine:** Whisk in the **egg yolks**, **heavy cream**, salt, pepper, and nutmeg.

4. **Pipe:** Preheat oven to **400°F (200°C)**. Transfer mixture to a piping bag fitted with a large star tip. Pipe rosettes onto a parchment-lined baking sheet.

5. **Bake:** Bake for **15-20 minutes** until golden brown on the edges.

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## 2. Grilled Chicken Breast

1. **Season:** Pat **4 chicken breasts** dry. Season with salt, pepper, and a little olive oil.

2. **Grill:** Preheat grill to medium-high. Grill for **5-7 minutes per side** until cooked through (internal temperature of 165°F/74°C).

3. **Rest:** Let the chicken rest for 5 minutes before serving.

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## 3. Sauce Chasseur (Hunter's Sauce)

*A rustic sauce with mushrooms, shallots, white wine, and tomatoes.*

### Ingredients

* **2 tbsp** Butter

* **1 tbsp** Olive oil

* **2** Shallots, finely minced

* **8 oz (225g)** Cremini mushrooms, sliced

* **½ cup** Dry white wine

* **1 cup** Chicken stock

* **½ cup** Tomato sauce or crushed tomatoes

* **1 tsp** Fresh thyme leaves

* **1 tbsp** Fresh parsley, chopped

### Instructions

1. **Sauté:** Heat butter and oil in a saucepan over medium heat. Add **shallots** and cook until soft.

2. **Mushrooms:** Add **mushrooms** and cook until they have released their liquid and are browned (about 8 minutes).

3. **Deglaze:** Pour in the **white wine**, scraping up any browned bits from the pan. Simmer until reduced by half.

4. **Simmer:** Stir in the **chicken stock**, **tomato sauce**, and **thyme**. Bring to a simmer and let cook for 10 minutes until thickened.

5. **Finish:** Remove from heat, stir in fresh **parsley**, and season with salt and pepper to taste.

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## Assembly

Place a chicken breast on a plate, arrange 3-4 duchess potatoes alongside, and spoon the warm Sauce Chasseur over the chicken.