chicken chasseur
(4 ratings)
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.
(4 ratings)
yield
4 -6
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For chicken chasseur
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2 1/2 lbchicken thighs (bone in, skin on)
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1 Tbspolive oil
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4 Tbspunsalted butter, divided
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2shallots, peeled and finely chopped
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1/2 lbfresh sliced mushrooms
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1 Tbspall purpose flour
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1/2 cdry white wine
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2 Tbspbrandy
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1 Tbsptomato paste
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3/4 cchicken broth
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1 tspdried tarragon
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salt and pepper, to taste
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1 tspchopped fresh parsley
How To Make chicken chasseur
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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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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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3Add the flour and cook, stirring constantly, for 1 minute.
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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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5Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
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6Sprinkle with parsley to serve.
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