Chicken chasseur
Browned chicken thighs braised with mushrooms, shallots, white wine and tomato until tender, finished with tarragon and parsley.
Method
- 1
Season the chicken well with salt and pepper.
- 2
Heat the oil in the casserole over medium-high heat and brown the chicken in batches, skin side down first, until the skin is deep golden. Turn briefly to colour the other side.
- 3
Lift the chicken out and pour off all but 1 tablespoon of fat.
- 4
Add the butter and mushrooms and fry until golden and any liquid has gone.
- 5
Add the shallots and garlic and cook until soft.
- 6
Stir in the flour and tomato paste and cook for a minute.
- 7
Pour in the brandy and let it bubble away while you scrape up the browned bits from the base.
- 8
Add the wine and boil until reduced by half.
- 9
Add the stock, tomatoes and thyme, then return the chicken, skin side up, with any juices.
- 10
Cover and simmer gently until the chicken is very tender and the juices run clear.
- 11
Lift the chicken onto a warm dish and boil the sauce uncovered until it coats the back of a spoon.
- 12
Stir in the tarragon and parsley, season, and pour the sauce over the chicken.
Notes
- Chasseur means hunter in French, a nod to the mushrooms a hunter might gather on the way home.
- Wild or mixed mushrooms give a deeper, earthier flavour than chestnut mushrooms alone.
- Serve with mashed potatoes, rice or crusty bread to mop up the sauce.
Equipment
Large flameproof casserole with lid, Tongs, Wooden spoon