chicken chasseur
Chasseur means hunter. This dish originally was made with game after a hunt. The Italian version is cacciatore. You can also use a whole fryer, cut into 8 pieces, or a combo of thighs and legs. Serve with mashed potatoes.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 1/2 pounds chicken thighs (bone in, skin on)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 2 - shallots, peeled and finely chopped
- 1/2 pound fresh sliced mushrooms
- 1 tablespoon all purpose flour
- 1/2 cup dry white wine
- 2 tablespoons brandy
- 1 tablespoon tomato paste
- 3/4 cup chicken broth
- 1 teaspoon dried tarragon
- - salt and pepper, to taste
- 1 teaspoon chopped fresh parsley
How To Make chicken chasseur
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Step 1Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
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Step 2Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
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Step 3Add the flour and cook, stirring constantly, for 1 minute.
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Step 4Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
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Step 5Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
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Step 6Sprinkle with parsley to serve.
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