Chicken Chasseur with Mushrooms and Herbs in Cognac Sauce (Print version)

A cozy French chicken chasseur with browned thighs, mushrooms, cognac, white wine, tomato, and fresh herbs in a rich pan sauce.

# Ingredients:

For the chicken

01 - 6 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 - 1 1/4 teaspoons kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/3 cup (40 g) all-purpose flour, for light dredging
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

For the cognac mushroom sauce

07 - 10 oz (285 g) cremini mushrooms, quartered or thickly sliced
08 - 2 medium shallots, finely chopped
09 - 2 garlic cloves, minced
10 - 1 tablespoon tomato paste
11 - 1/4 cup (60 ml) cognac or brandy
12 - 1/2 cup (120 ml) dry white wine
13 - 1 1/2 cups (360 ml) low-sodium chicken stock
14 - 2 thyme sprigs
15 - 1 bay leaf
16 - 1 tablespoon unsalted butter, for finishing
17 - 1 tablespoon chopped fresh tarragon
18 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Pat the chicken dry. Season with salt and pepper, then dust lightly with flour and shake off the excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 6-8 minutes, then turn and brown the second side for 3-4 minutes. Transfer to a plate.
03 - Add the mushrooms to the same pan. Cook for 6-8 minutes, stirring only occasionally, until their liquid cooks off and the edges brown.
04 - Add shallots and cook for 2 minutes. Stir in garlic and tomato paste for 1 minute. Remove the pan from the heat, add the cognac, then return to the heat and scrape up the browned bits as it bubbles.
05 - Add the white wine and simmer for 2 minutes. Pour in chicken stock, add thyme and bay leaf, and bring to a gentle simmer.
06 - Return the chicken and any juices to the pan, skin-side up. Cover and simmer gently for 25-30 minutes, until the chicken is tender and reaches 165°F.
07 - Discard the thyme stems and bay leaf. Swirl in 1 tablespoon butter, then stir in tarragon and parsley. Taste and adjust salt and pepper before serving.

# Good to know:

01 - Best served with mashed potatoes, buttered noodles, rice, or crusty bread.
02 - Use a wide skillet or Dutch oven so the chicken and mushrooms brown instead of steam.
03 - Cognac can be replaced with brandy or extra white wine.

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