Chicken Chasseur

Don’t be intimidated by the fancy name. Chicken Chasseur, or Hunter’s Chicken, is a simple French country meal. What I like about country French cooking is the simplicity. There isn’t a lot of “over-thinking” about preparing a meal. They use what’s available and fresh at the moment.
Most likely this traditional French dish originated when a hunter would have brought back his game, (or killed a chicken).  He might have found a few mushrooms he’d found along the way. His wife would have thrown everything in a pot with some wine, and simmered until tender. If she had some fresh herbs in her garden, she would have finished the dish with a sprinkle or two. I still haven’t gotten on board with the instant pot, because even on the stove-top, Chicken Chasseur is ready in less than an hour and is made all in one pot.

Chicken Chasseur
Looks delish! Can you freeze this? Will try it for sure.

Ingredients

• 8 Chicken Thighs Bone-In, Skin on
• 2 Shallots Medium, chopped
• 8 oz Mushrooms White Button or Baby Bella, sliced
• 2 tbsp Clarified Butter or Light Cooking Oil
• 1/2 cup White Wine Dry
• 1/4 cup Cognac Optional
• 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
• 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
• 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
• 1 tbsp Fresh Parsley Chopped
• 1 tbsp Fresh Tarragon Chopped

Instructions

1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat.  Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
3. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
4. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
5. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
6. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
7. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
8. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

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