Based on this YouTube video's total view count of 646K views and industry-standard rates, the estimated total earning is $453 - $1.29K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Don't Do This to Your Chicken Chasseur with 646,967 views, 19,213 likes, and 206 comments. Experience the impact of this video content that has captured audience attention.

Chicken Chasseur, the pan sauce way 🍄🍷 Classic French “hunter’s style” chicken, made the way it started out: a sauté with the sauce built in the same pan. Crisp skin, tender meat taken to 80°C, and a glossy mushroom, tomato, wine and tarragon sauce. Serves 2 INGREDIENTS 600g bone-in, skin-on chicken legs 1 tsp fine sea salt 1 tbsp light olive oil (optional, see step 3) 15g butter + 25g cold butter, cubed 120g chestnut mushrooms, halved or quartered 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 tbsp tomato purée 2 tbsp brandy (optional) 150ml dry white wine 200ml chicken stock 2 ripe tomatoes 1 tbsp each chopped tarragon and parsley ½ tsp black pepper METHOD 1️⃣ Salt the chicken (no pepper yet, it burns). Pat dry after 10 mins, or dry brine uncovered on a rack in the fridge for 12 to 24 hrs. 2️⃣ Oven to 200°C (180°C fan). Blanch the tomatoes for 30 to 60 seconds, plunge into iced water, then peel, deseed and dice. 3️⃣ Sear skin side down until deep golden. Either in hot oil, or my way: a cold stainless steel pan, low heat, no oil, so the chicken fries in its own fat. Be patient; if it sticks, it’ll release once browned. 4️⃣ Flip and roast until the thickest part hits just under 80°C. At 80°C the connective tissue breaks down for more tender meat and the fat in dark meat renders to make it so moist. 5️⃣ Turn the oven off, door open until it drops to 50 to 60°C, then rest the chicken on a rack inside, uncovered. 6️⃣ Pour off all but 1 tbsp fat. Brown the mushrooms in the 15g butter over high heat, hard and fast, to drive off the steam. 7️⃣ Medium heat: soften the shallots, then add the garlic and tomato purée for 1 min. 8️⃣ Add the brandy and let it bubble away, then the wine. Scrape up the browned bits and reduce by half. 9️⃣ Add the stock, tomatoes and the chicken’s resting juices. Simmer until reduced by a third. 🔟 Off the heat, swirl in the cold butter, then the herbs and pepper. Taste and adjust the salt. Spoon the sauce onto the plate and sit the chicken on top so the skin stays crisp. Lovely with buttered leeks. Save this for a cosy autumn dinner. #chickenchasseur #pansauce #frenchcooking #chickenrecipes

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.