Chicken Chasseur

Name: Chicken Chasseur
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 Chicken Thighs, bone-in, skin on (~250g/8oz each) (Note 1); 4 Chicken Drumsticks, (Note 1); 3/4 tsp Salt, cooking / kosher; 1/2 tsp Pepper (Black); 3 tbsp Plain Flour, all-purpose flour; 2 tbsp Vegetable Oil, or any other neutral flavoured oil; 30g Unsalted Butter; 400g White Mushrooms, sliced 6mm/0.2"; 2 Onions, brown or yellow, halved then sliced 6mm/0.2" thick; 3 cloves of Garlic, finely minced; 1/4 cups Brandy; 1/2 cups Chardonnay, or other dry wine; 3 tbsp Tomato Paste; 2 1/2 cups Beef Stock, low-sodium; 3/4 tsp Salt, cooking / kosher; 1/4 tsp Pepper (Black); 30g Unsalted Butter, COLD and cubed (keep refrigerated until required); 1 tbsp Tarragon, fresh, finely chopped (Note 5); Some Creamy Mashed Potato, or rice or small pasta

Recipe video above. Chicken Chasseur (chasseur is French for “hunter”) is a classic French dish made with pieces of chicken cooked in a rich mushroom and tomato sauce with a gentle touch of brandy, finished with fresh tarragon. It’s rustic and cosy, and it was the first recipe I learned to master at cooking school back in France. - JB

Recipe video above. Chicken Chasseur (chasseur is French for “hunter”) is a classic French dish made with pieces of chicken cooked... Show more

From Recipetineats · Original recipe

Health Grade

B · Healthy

Time

1 hr

Price

2,01 €

Calories

920 kcal

one pot

high protein

low carb

keto

Method

Prep the vegetables

Wipe the White Mushrooms clean with a damp towel, trim any dry stem ends, and slice them about 6 mm thick. Peel the Onion, cut each one in half through the root, then slice into 6 mm half-moons. Peel and finely mince the Garlic, finely chop the Tarragon, and cut the cold Unsalted Butter for finishing into small cubes; return those cubes to the refrigerator and keep the other 30 g butter nearby for cooking.

Season the chicken

Pat the Chicken Thighs and Chicken Drumsticks very dry with paper towels so they brown properly. Season them all over with about half the Salt and half the Pepper, saving the rest for the sauce. Spread the Plain Flour on a plate and lightly coat each piece of chicken, then shake off the excess so you have a thin, even dusting rather than a heavy layer.

Heat the pan

Set a large deep skillet or Dutch oven over medium-high heat for 2 minutes. Add the Vegetable Oil and the butter reserved for cooking; once the butter has melted and the foaming settles, the pan is ready.

Brown the chicken

Lay in half the chicken pieces skin-side down without crowding the pan. Sear until the skin is a deep golden brown and releases easily, about 4 minutes, then turn and brown the second side for 3 minutes. Transfer to a tray and repeat with the remaining chicken. The pieces should be nicely coloured but not cooked through yet.

Cook the vegetables

Pour off all but about 2 tablespoons of fat if the pan looks very greasy. Add the mushrooms and onions and cook over medium-high heat, stirring often and scraping up the browned bits, until the onions are soft and the mushrooms have released their liquid and started to brown, 8 to 10 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.

Deglaze the pan

Take the pan briefly off the heat if you're cooking on gas, then carefully pour in the Brandy; stand back because it will hiss and steam hard. Return the pan to medium heat and let the brandy bubble for 1 to 2 minutes, scraping the base clean. Pour in the Chardonnay and simmer until the sharp alcohol smell is mostly gone and the liquid has reduced by about half, 3 to 4 minutes.

Simmer the chasseur

Stir in the Tomato Paste until it coats the vegetables, then pour in the Beef Stock along with the remaining salt and pepper. Bring the sauce to a gentle simmer, nestle the chicken back in skin-side up, and keep the heat low enough that the sauce just bubbles gently rather than boiling hard. Partially cover and simmer for 25 minutes, then uncover and cook for 5 to 10 minutes more if you want the sauce a little thicker.

Finish the sauce

Turn off the heat. Whisk in the cold butter cubes a few at a time until the sauce looks glossy and lightly thickened, then stir in the chopped tarragon. Taste the sauce and adjust with a little more salt or pepper only if needed.

Serve

Spoon hot Creamy Mashed Potato onto plates or a serving platter. Arrange the chicken on top and ladle over plenty of the mushroom sauce so every serving gets a good mix of onions, mushrooms, and that buttery tarragon finish.