Chicken Chasseur

Serves 1
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Directions

  1. 1Finely chop the garlic.
  2. 2Finely chop the fresh tarragon.
  3. 3Sprinkle chicken with salt and pepper.
  4. 4Coat the chicken pieces evenly with flour, shaking off any excess.
  5. 5Heat oil in a large skillet over high heat, then melt the butter.
  6. 6Once the butter is foaming, sear the skin side of the chicken thighs until golden.
  7. 7Cook the other side of the thighs for just 1 minute, then remove them.
  8. 8Sear the drumsticks until golden on all three sides and remove.
  9. 9Add sliced mushrooms and onions to the skillet and cook until the onions are softened.
  10. 10Add minced garlic towards the end of cooking the onions and mushrooms.
  11. 11Add tomato paste and cook for 1 minute.
  12. 12Add 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.
  13. 13Add wine and reduce by half.
  14. 14Add beef stock, salt, and pepper to the pan.
  15. 15Return the chicken pieces into the sauce.
  16. 16Bring the sauce to a simmer, cover the skillet, and simmer for 10 minutes (at an average simmer, not too low or too rapid).
  17. 17Uncover and simmer for an additional 20 minutes.
  18. 18Remove the chicken from the pan.
  19. 19Simmer the sauce for 3 more minutes.
  20. 20Turn off the heat and scatter in half of the cold, cubed butter, stirring to melt.
  21. 21Scatter in the remaining butter and stir to melt; the sauce will thicken and become glossy.
  22. 22Bring the sauce back to a gentle simmer.
  23. 23Return the chicken pieces to the sauce.
  24. 24Sprinkle with fresh tarragon.
  25. 25Serve the Chicken Chasseur over creamy mashed potatoes, rice, or small pasta.

Ingredients

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

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