Chicken Chasseur Classic French (Print Version)
Tender chicken simmered with mushrooms in a savory cognac-tomato sauce and fresh French herbs.
# Ingredients:
→ Main Ingredients
01 -
3 russet potatoes
02 -
4 tablespoons unsalted butter, divided
03 -
4 tablespoons olive oil
04 -
3 pounds bone-in chicken pieces
05 -
2 teaspoons kosher salt
06 -
0.5 teaspoon ground black pepper
07 -
1 pound cremini mushrooms, sliced
08 -
0.25 cup shallots, finely diced
09 -
1.5 tablespoons garlic, freshly minced
10 -
0.5 cup cognac or brandy
11 -
0.5 cup dry white wine
12 -
3 tablespoons double concentrated tomato paste
13 -
2 Roma tomatoes, diced
14 -
1.5 cups chicken stock
15 -
0.5 cup beef stock
16 -
0.25 cup sour cream
17 -
2 tablespoons fresh tarragon, chopped
18 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Pat chicken pieces dry and season with kosher salt and black pepper. If desired, peel and quarter russet potatoes for mashed potatoes preparation.
02 -
Heat half the butter and all of the olive oil in a large heavy-bottomed pan over medium-high heat. Sear chicken pieces skin-side down for 8 minutes per side until browned and cooked through. Remove chicken and cover to keep warm.
03 -
In the same pan, add mushrooms and cook over medium heat for 3 minutes until golden. Stir in diced shallots and minced garlic and cook for 1 minute until fragrant.
04 -
Deglaze the pan with cognac, scraping up any browned bits. Pour in white wine and allow to reduce by half. Stir in tomato paste and diced Roma tomatoes. Add chicken stock, beef stock, and sour cream. Simmer until sauce is thickened, about 8 to 10 minutes.
05 -
Stir in chopped tarragon and the remaining butter. Return seared chicken and any accumulated juices to the pan. Spoon sauce over chicken and simmer gently for 5 minutes.
06 -
Remove from heat. Sprinkle with fresh parsley and serve hot, accompanied by mashed potatoes if prepared.
# Notes:
01 -
For an enhanced sauce, flambé cognac before adding wine. Use a wide pan to avoid crowding chicken.