Description
In the mood for a true French classic? Our chicken chasseur is a comforting braised chicken dish with a rich sauce made from wine, mushrooms, and vegetables.
Ingredients
Units
Scale
- 3 1/4 lb chicken leg quarters (or 1 3/4 lb boneless, skinless chicken thighs)
- 9 oz cremini mushrooms
- 1/2 cup dry white wine
- 1/4 cup cognac
- 3 shallots
- 2 cloves garlic
- 1 carrot
- 1 chicken bouillon cube (0.36 oz)
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- 1 tablespoons all purpose flour
- Fresh parsley
- Butter
- Salt and black pepper
Instructions
- Cut the chicken drumsticks into large pieces, or use chicken thighs instead, and season all over with salt and black pepper. Melt a knob of butter in a large skillet and cook the chicken over medium heat until golden brown on all sides. Lower the heat and cook for about 30 minutes, turning occasionally, until cooked through.
- Meanwhile, finely chop the shallots and garlic. Slice the cremini mushrooms and cut the carrot into thin half moons.
- Remove the chicken from the pan and set aside, covered.
- In the same pan, cook the mushrooms and carrot over medium heat for about 7 minutes, until the mushrooms release their moisture and begin to brown. Add the shallots and garlic and cook for 1 to 2 minutes, stirring.
- Lower the heat and sprinkle in 1 to 2 tablespoons flour. Cook for 1 to 2 minutes, stirring, until the flour is cooked.
- Pour in the cognac and white wine and cook over high heat for 1 minute, until the alcohol has partly evaporated.
- Add just over 1 cup warm water along with the crumbled bouillon cube. Stir in the tomato paste and 2 to 3 tablespoons sour cream. Add a generous handful of finely chopped fresh parsley.
- Bring to a boil, then let simmer over low heat for 5 minutes, until the sauce thickens.
- Return the chicken to the pan, cover, and let warm through for another 5 to 10 minutes. Serve with extra parsley if desired.
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing
- Cuisine: French