Classic Chicken Chasseur (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons olive oil
02 -
3 russet potatoes
03 -
4 tablespoons unsalted butter, divided
04 -
3 pounds bone-in chicken pieces
05 -
0.25 cup sour cream
06 -
0.5 cup dry white wine
07 -
2 teaspoons kosher salt
08 -
0.5 teaspoon ground black pepper
09 -
1.5 cups chicken stock
10 -
1.5 tablespoons garlic, freshly minced
11 -
0.25 cup shallots, finely diced
12 -
2 tablespoons fresh parsley, chopped
13 -
0.25 cup cognac or brandy
14 -
1 pound cremini mushrooms, sliced
15 -
3 tablespoons double concentrated tomato paste
16 -
0.5 cup beef stock
17 -
2 Roma tomatoes, diced
18 -
2 tablespoons fresh tarragon, chopped
# Instructions:
01 -
Dry the chicken with paper towels, then sprinkle it with salt and pepper. If you're making mashed potatoes, go ahead and peel and cut up the potatoes now.
02 -
Warm up a big sturdy pan over medium-high heat, then toss in the olive oil along with half the butter. Lay the chicken skin-side down and let it brown for 8 minutes per side until it's cooked through. Take out the chicken and cover it to stay warm.
03 -
With the same pan, throw in the mushrooms and let them cook for 3 minutes until they turn golden. Add garlic and the chopped shallots, stirring until you catch that fragrant aroma, about a minute.
04 -
Pour in the cognac and scrape up the tasty bits at the bottom of the pan. Add white wine and cook until it reduces by half. Stir in the tomato paste, tomatoes, chicken stock, beef stock, and sour cream. Let it all gently bubble for 8-10 minutes to thicken up nicely.
05 -
Mix the remaining butter and tarragon into the sauce. Pop the chicken back in along with its juices. Spoon that sauce all over the chicken, then let everything simmer for 5 minutes.
06 -
Turn off the heat, sprinkle the dish with parsley, and serve while it's still hot. If you made mashed potatoes earlier, pair them up for a full treat.
# Notes:
01 -
To make the sauce even better, you can light the cognac on fire before adding the wine. Use a pan big enough so the chicken isn’t crowded.