Weekly Meal Prep in Westport, CT — Chicken Chasseur
Why weekly meal prep
A well-run week starts with dinner already decided. Chicken Chasseur, cooked from scratch and packed the classical way — protein and sauce in separate vessels, everything below 40°F before lidding — turns the hardest hour of the day into the easiest.
Serving households throughout Westport, CT and Fairfield County, CT, this service pairs classical French technique with the practicality of a five-day cold-pack delivery. Chicken Chasseur joins a rotation of one hundred scratch-made dishes, each cooked in a single disciplined morning session and chilled properly before it ever leaves the kitchen.
What goes into Chicken Chasseur?
A France-inspired preparation built around chicken and a scratch hunter sauce with mushrooms and tomato, served with buttered noodles and green beans. Seasoning stays mild and refined — white pepper is the house standard — with depth drawn from butter, wine, and patient reduction rather than heat or heavy spice.
How is it prepared for ten guests?
- Complete mise en place: portion the chicken, prep aromatics, and measure all sauce components before any heat is applied.
- Cook the chicken gently — it is done when the surface is evenly golden and the flesh yields with slight resistance, never dry at the edges.
- Build the hunter sauce with mushrooms and tomato in the same pan: sweat aromatics in butter until translucent and fragrant, deglaze, and reduce until the sauce coats the back of a spoon with a glossy sheen.
- Cook the sides (buttered noodles, green beans) until just tender and still vividly colored.
- Cool every component below 40°F before lidding. Pack the sauce in its own vessel, separate from the protein.
- Label, date, and cold-pack for delivery. Reheat gently: protein in a low oven, sauce in a small pan, brought together at the table.
Ingredient list
- 10 boneless chicken breasts (about 6 oz each)
- Components for the hunter sauce with mushrooms and tomato (butter, shallot, wine or stock as the sauce requires)
- Buttered noodles — portioned for 10
- Green beans — portioned for 10
- 8 tbsp unsalted butter
- 1 cup dry white wine or stock as appropriate
- Kosher salt and white pepper
- Fresh herbs to finish
Why do clients choose a private chef for weekly meals?
Frequently asked questions
How far in advance should I book?
Weekly meal prep engagements are ongoing, so the best time to start a conversation is now. An initial consultation covers your household’s preferences, delivery day, and the first week’s menu — most new clients begin within one to two weeks.
What makes a private chef different from a meal kit?
A meal kit sends you raw ingredients and a recipe card; a private chef sends you finished dinners built with professional technique. There is no chopping, no timing anxiety, and no cleanup — only a gentle reheat and dinner on the table.
How does weekly meal prep delivery work?
Menus are set with you in advance, everything is cooked from scratch in a single morning session, chilled below 40°F, and delivered cold-packed the same day. Each dinner reheats gently in about fifteen minutes, with sauces packed separately so nothing overcooks.
About Chef Robert L. Gorman. Executive chef experience spanning private dining, banquets, country clubs, and restaurant groups — from dishwasher to director, every role mastered. Weekly meal prep is the core of the practice; dinner parties, holidays, and family gatherings are welcome by arrangement.
Reserve Your Week — Contact Chef Robert L. Gorman Today
www.RobertLGorman.com |
Robert@RobertLGorman.com
| 602-370-5255