Chicken Chasseur

Serves 1
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Directions

  1. 1Finely chop the garlic.
  2. 2Finely chop the garlic.
  3. 3Finely chop the garlic.
  4. 4Finely chop the fresh tarragon.
  5. 5Finely chop the fresh tarragon.
  6. 6Finely chop the fresh tarragon.
  7. 7Sprinkle chicken with salt and pepper.
  8. 8Sprinkle chicken with salt and pepper.
  9. 9Sprinkle chicken with salt and pepper.
  10. 10Coat the chicken pieces evenly with flour, shaking off any excess.
  11. 11Coat the chicken pieces evenly with flour, shaking off any excess.
  12. 12Coat the chicken pieces evenly with flour, shaking off any excess.
  13. 13Heat oil in a large skillet over high heat, then melt the butter.
  14. 14Heat oil in a large skillet over high heat, then melt the butter.
  15. 15Heat oil in a large skillet over high heat, then melt the butter.
  16. 16Once the butter is foaming, sear the skin side of the chicken thighs until golden.
  17. 17Once the butter is foaming, sear the skin side of the chicken thighs until golden.
  18. 18Once the butter is foaming, sear the skin side of the chicken thighs until golden.
  19. 19Cook the other side of the thighs for just 1 minute, then remove them.
  20. 20Cook the other side of the thighs for just 1 minute, then remove them.
  21. 21Cook the other side of the thighs for just 1 minute, then remove them.
  22. 22Sear the drumsticks until golden on all three sides and remove.
  23. 23Sear the drumsticks until golden on all three sides and remove.
  24. 24Sear the drumsticks until golden on all three sides and remove.
  25. 25Add sliced mushrooms and onions to the skillet and cook until the onions are softened.
  26. 26Add sliced mushrooms and onions to the skillet and cook until the onions are softened.
  27. 27Add sliced mushrooms and onions to the skillet and cook until the onions are softened.
  28. 28Add minced garlic towards the end of cooking the onions and mushrooms.
  29. 29Add minced garlic towards the end of cooking the onions and mushrooms.
  30. 30Add minced garlic towards the end of cooking the onions and mushrooms.
  31. 31Add tomato paste and cook for 1 minute.
  32. 32Add tomato paste and cook for 1 minute.
  33. 33Add tomato paste and cook for 1 minute.
  34. 34Add brandy to the pan; either flambé it (it will extinguish itself in about 10 seconds) or let it bubble for 20-30 seconds to cook out the alcohol.
  35. 35Add brandy to the pan; either flambé it (it will extinguish itself in about 10 seconds) or let it bubble for 20-30 seconds to cook out the alcohol.
  36. 36Add brandy to the pan; either flambé it (it will extinguish itself in about 10 seconds) or let it bubble for 20-30 seconds to cook out the alcohol.
  37. 37Add wine and reduce by half.
  38. 38Add wine and reduce by half.
  39. 39Add wine and reduce by half.
  40. 40Add beef stock, salt, and pepper to the pan.
  41. 41Add beef stock, salt, and pepper to the pan.
  42. 42Add beef stock, salt, and pepper to the pan.
  43. 43Return the chicken pieces into the sauce.
  44. 44Return the chicken pieces into the sauce.
  45. 45Return the chicken pieces into the sauce.
  46. 46Bring the sauce to a simmer, cover the skillet, and simmer for 10 minutes (at an average simmer, not too low or too rapid).
  47. 47Bring the sauce to a simmer, cover the skillet, and simmer for 10 minutes (at an average simmer, not too low or too rapid).
  48. 48Bring the sauce to a simmer, cover the skillet, and simmer for 10 minutes (at an average simmer, not too low or too rapid).
  49. 49Uncover and simmer for an additional 20 minutes.
  50. 50Uncover and simmer for an additional 20 minutes.
  51. 51Uncover and simmer for an additional 20 minutes.
  52. 52Remove the chicken from the pan.
  53. 53Remove the chicken from the pan.
  54. 54Remove the chicken from the pan.
  55. 55Simmer the sauce for 3 more minutes.
  56. 56Simmer the sauce for 3 more minutes.
  57. 57Simmer the sauce for 3 more minutes.
  58. 58Turn off the heat and scatter in half of the cold, cubed butter, stirring to melt.
  59. 59Turn off the heat and scatter in half of the cold, cubed butter, stirring to melt.
  60. 60Turn off the heat and scatter in half of the cold, cubed butter, stirring to melt.
  61. 61Scatter in the remaining butter and stir to melt; the sauce will thicken and become glossy.
  62. 62Scatter in the remaining butter and stir to melt; the sauce will thicken and become glossy.
  63. 63Scatter in the remaining butter and stir to melt; the sauce will thicken and become glossy.
  64. 64Bring the sauce back to a gentle simmer.
  65. 65Bring the sauce back to a gentle simmer.
  66. 66Bring the sauce back to a gentle simmer.
  67. 67Return the chicken pieces to the sauce.
  68. 68Return the chicken pieces to the sauce.
  69. 69Return the chicken pieces to the sauce.
  70. 70Sprinkle with fresh tarragon.
  71. 71Sprinkle with fresh tarragon.
  72. 72Sprinkle with fresh tarragon.
  73. 73Serve the Chicken Chasseur over creamy mashed potatoes, rice, or small pasta.
  74. 74Serve the Chicken Chasseur over creamy mashed potatoes, rice, or small pasta.
  75. 75Serve the Chicken Chasseur over creamy mashed potatoes, rice, or small pasta.

Ingredients

  • 4 each chicken thighs, bone-in, skin on
  • 4 each chicken thighs, bone-in, skin on
  • 4 each chicken thighs, bone-in, skin on
  • 4 each drumsticks
  • 4 each drumsticks
  • 4 each drumsticks
  • 0.75 tsp cooking/kosher salt
  • 0.75 tsp cooking/kosher salt
  • 0.75 tsp cooking/kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 3 tbsp flour (plain/all-purpose)
  • 3 tbsp flour (plain/all-purpose)
  • 3 tbsp flour (plain/all-purpose)
  • 2 tbsp oil (veg, canola, other plain)
  • 2 tbsp oil (veg, canola, other plain)
  • 2 tbsp oil (veg, canola, other plain)
  • 30 g unsalted butter
  • 30 g unsalted butter
  • 30 g unsalted butter
  • 400 g white mushrooms, sliced
  • 400 g white mushrooms, sliced
  • 400 g white mushrooms, sliced
  • 2 each onions, brown or yellow, halved, sliced
  • 2 each onions, brown or yellow, halved, sliced
  • 2 each onions, brown or yellow, halved, sliced
  • 3 each garlic cloves, finely minced
  • 3 each garlic cloves, finely minced
  • 3 each garlic cloves, finely minced
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 0.25 cup brandy
  • 0.25 cup brandy
  • 0.25 cup brandy
  • 0.5 cup chardonnay or other dry wine
  • 0.5 cup chardonnay or other dry wine
  • 0.5 cup chardonnay or other dry wine
  • 2.5 cups beef stock, low-sodium
  • 2.5 cups beef stock, low-sodium
  • 2.5 cups beef stock, low-sodium
  • 0.75 tsp cooking/kosher salt
  • 0.75 tsp cooking/kosher salt
  • 0.75 tsp cooking/kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 30 g unsalted butter, cold and cubed
  • 30 g unsalted butter, cold and cubed
  • 30 g unsalted butter, cold and cubed
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh tarragon, finely chopped
  • Creamy mashed potato (or rice or small pasta)
  • Creamy mashed potato (or rice or small pasta)
  • Creamy mashed potato (or rice or small pasta)

Equipment

knifechopping boardbaking sheetlarge skillet with a lidtongswooden spoonplate

Tips

  • Flambé with brandy is optional but adds to the flavor.
  • The secret ingredient, brandy, makes this dish special, distinguishing it from a regular chicken stew.
  • The dish tastes like it's been cooking all day but is actually pretty straightforward to make.