Yield: 4 Servings
With very simple ingredients, you can have the best dish to serve today! This Chicken Chasseur or Hunter’s Chicken is total comfort food for the whole family! Try this recipe now. Enjoy!
Ingredients:
2 c Chicken Stock Or a combination of chicken and beef stock in a 2:1 ratio
1 tablespoon Fresh Parsley, Chopped
2 tablespoons Clarified Butter or Light Cooking Oil
2 tablespoons Wondra Flour or All-Purpose Flour – optional if the sauce is not thick enough
2 Shallots Medium, chopped
8 Chicken Thighs Bone-In, Skin on
1/4 c Cognac Optional
1 tablespoon Fresh Tarragon Chopped
1/2 c Chopped Tomatoes Or 2 tbsp Tomato Paste
1/2 c White Wine Dry
8 ounces Mushrooms, White Button or Baby Bella, sliced
Directions:
1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
2. Put a cast-iron skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.
3. Sprinkle salt and pepper over the chicken, then rub each until well-coated.
4. Add the chicken into the hot skillet, then sear each side for about 6 minutes or until they turn brown. Transfer them onto a baking sheet.
5. Place the baking sheet in the preheated oven and bake the chicken for about 15 to 20 minutes. Transfer the chicken onto a clean plate, leaving only 2 tbsp of the accumulated grease in the skillet.
6. Place the skillet on the stove over medium heat, then add the mushrooms and cook for 5 minutes. Season with salt and pepper to taste. Add the shallots, then sauté for a few more minutes until soft as well.
7. Add the cognac and scrape the bottom of the pan to get the browned bits. Add the stock and tomatoes, then stir until well blended. Simmer for 10 minutes.
8. Taste and add more seasonings if needed.
9. Serve and enjoy!
Nutrition Facts:
Calories: 431 kcal | Carbohydrates: 18g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 424mg | Potassium: 985mg | Fiber: 2g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 5.5mg | Calcium: 46mg | Iron: 3.3mg
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