Chicken Chasseur - a recipe from Chef JB!

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Pat the chicken dry, season all sides with salt and pepper, then coat in flour and shake off the excess.
2. In a 12-inch (30 cm) lidded skillet, heat the oil over medium-high. Add the butter and, once melted and foaming, place the thighs skin-side down and sear 5 minutes until golden and crisp. Flip and cook 1 minute more, then transfer to a plate.
3. Brown the drumsticks on three sides, about 2 minutes per side, then add them to the plate with the thighs.
4. Increase the heat to high. Add the mushrooms and onions and cook 5 minutes, stirring occasionally, until the mushrooms wilt. Add the garlic and cook 30 seconds until fragrant.
5. Pour in the brandy and either flambé it or let it bubble 20-30 seconds until the alcohol cooks off. Add the wine and simmer rapidly until reduced by half, scraping up the browned bits from the base.
6. Stir in the tomato paste and cook 1 minute. Add the stock, 3/4 tsp salt and 1/4 tsp pepper.
7. Return the chicken skin-side up to the sauce and bring to a simmer. Reduce to medium, cover and simmer 10 minutes, then uncover and simmer 20 minutes more until tender.
8. Move the chicken to a plate. Raise the heat to medium-high and simmer the sauce 3 minutes to reduce slightly.
9. Turn off the heat. Stir in half of the cold cubed butter until melted, then stir in the remaining butter until melted.
10. Return the sauce to a gentle simmer, add the chicken back and scatter with the tarragon. Serve from the pan with mashed potato.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicOnionMushroomChicken thighTomato pasteChicken drumstickMashed potato