Chicken Chasseur Classic French (Print Version)

Juicy chicken cooked with mushrooms and a bright cognac-tomato sauce, loaded up with fresh herbs from France.

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons fresh parsley, chopped
02 - 0.5 cup beef stock
03 - 1.5 cups chicken stock
04 - 2 Roma tomatoes, diced
05 - 3 tablespoons double concentrated tomato paste
06 - 0.5 cup dry white wine
07 - 0.5 cup cognac or brandy
08 - 1.5 tablespoons garlic, freshly minced
09 - 0.25 cup shallots, finely diced
10 - 1 pound cremini mushrooms, sliced
11 - 0.5 teaspoon ground black pepper
12 - 2 teaspoons kosher salt
13 - 3 pounds bone-in chicken pieces
14 - 4 tablespoons olive oil
15 - 4 tablespoons unsalted butter, divided
16 - 3 russet potatoes
17 - 0.25 cup sour cream
18 - 2 tablespoons fresh tarragon, chopped

# Instructions:

01 - Set your pan aside from the heat. Sprinkle over some chopped parsley. If you made mashed potatoes earlier, set those alongside and serve while it’s hot.
02 - Drop in the last bits of butter and a handful of chopped tarragon. Place the chicken back and pour any juices on top. Keep the heat low and let it bubble for another 5 minutes as the flavors come together.
03 - Splash in the cognac, scraping up all those tasty brown bits. Pour in the white wine and let half of it cook away. Squirt in tomato paste, toss in the diced tomatoes, then add both stocks and dollop in sour cream. Leave it for about 8 to 10 minutes and let the sauce thicken up nicely.
04 - Toss sliced mushrooms right into the pan you used for chicken. Cook on medium, stirring for three minutes till they look golden. Mix in shallots and garlic, cooking for a minute till they smell amazing.
05 - Melt half your butter with all the oil in a sturdy, wide pan. Cook your chicken, skin down, about 8 minutes per side until you’ve got a crispy, golden crust and it’s fully done inside. Move the chicken out, cover to keep warm.
06 - Quarter and peel your russets if you’re making mashed potatoes. Dab chicken dry and season with salt and pepper, making sure it’s all covered.

# Notes:

01 - Want a deeper flavor? Carefully burn off the alcohol from the cognac first. Space out the chicken in your pan so it browns better.

Back