Hunters Lullaby Recipes
CHICKEN CHASSEUR AKA HUNTERS CHICKEN
Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 13
Steps:
- Dredge the chicken thighs in flour seasoned with sea salt and black pepper
- Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
- When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
- Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
- Deglaze the pan with the wine and marsala.
- Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
- Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
- If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
- Serve with roasted potatoes or your favorite side dishes.
Nutrition Facts : Calories 690 kcal, Carbohydrate 12 g, Protein 43 g, Fat 49 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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- Trim excess fat from chicken thighs and season them on both sides with salt and pepper. Mix the thyme and tarragon together in a ramekin and sprinkle a couple of pinches on the skin side of the thighs, as much for visual effect as for flavor.
- Heat olive oil and butter in a large, lidded sauté pan over medium-high flame, swirling the pan to combine. Add chicken thighs to the pan skin down and cook until golden brown, about 5 or 6 minutes. Turn chicken, reduce heat to medium and cook for about 3 minutes. Transfer chicken to a plate, and add shallots and mushrooms to pan. Season with salt and pepper and cook, stirring frequently, for about 5 minutes.
- Clear a spot in the middle of the pan and add the rest of the thyme and tarragon, along with the garlic. Cook, stirring, until fragrant, about 45 seconds. Stir to combine everything, then clear another spot in the middle. Sprinkle in flour and cook, stirring constantly, for about 1 minute. Stir everything together and add chicken stock and wine. Stir together, scraping up any browned bits. Stir in diced tomatoes and nestle chicken pieces into the mixture, along with bay leaf. Increase the heat and bring to a boil. Reduce to a simmer, cover pan and cook for 10 minutes.
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