Chicken Chasseur

 

8 Servings Ingredients

 

4 lbs chicken thighs

Salt and pepper

butter

6 oz cremini mushrooms, thinly sliced

1 large shallot, fine dice

2 ounces Cognac

2 ounces dry white wine

1 1⁄2 cups chicken stock

1/4 cup tomato peeled, seeded, & diced

2 Tbsp cold butter

1 tsp finely chopped fresh tarragon leaves

1 tsp finely chopped flat-leaf parsley\

 

Based on a Bobby Flay recipe Instructions

 

Preheat oven to 375 degrees F.

Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.

 

Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and sauté until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre").

 

Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and parsley.

Remove the chicken from the oven and let rest for 5 minutes. Toss chicken thighs with sauce and serve.

 

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