Chicken Chasseur
- 4 bone-in, skin-on chicken Marylands
- 1 cup plain flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 eschalots, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 carrots, chopped into rounds
- 1 cup dry white wine
- 1 cup veal stock
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme
- 1 teaspoon fresh tarragon
- 1 bay leaf
- 2 tablespoons cognac or brandy
- 1 cup brown chicken stock
- 2 tablespoons of butter
- Fresh parsley for garnish
Create a traditional French dish that embodies the rustic charm of the countryside. Surprise Dad with a simple yet impressive one-pot chicken creation.
Chicken Chasseur stands as a timeless traditional French dish, capturing the charm of the countryside and the culinary ingenuity of the French over centuries.
Method
- Season chicken thighs with salt and pepper, then coat in the plain flour.
- In a French oven, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides. Remove and set aside.
- In the same pot, sauté the eschalots until translucent.
- Add minced garlic, carrot, and mushrooms, cooking until mushrooms are golden.
- Pour cognac into the pot and carefully ignite with a long lighter. Allow the flames to subside naturally.
- Add veal stock, brown chicken stock, white wine, tomato paste, thyme, tarragon, and the bay leaf. Stir well, ensuring a thorough incorporation of flavors.
- Nestle the seared chicken back into the skillet, ensuring each piece is coated with the luscious sauce. Simmer for 25-30 minutes or until the chicken is cooked through.
- Finally, finish the sauce by adding the butter and gently mixing through to create a creamy finish.
- Discard the bay leaf, sprinkle with fresh parsley, and serve this exquisite Chicken Chasseur over your choice of pasta, rice, or mashed potatoes.
This modern adaptation of the classic recipe is a gift from Chef Jeff Simonetta and Chasseur.
