This is a great fancy weekend meal because it is a nice and extra special dish but also it isn’t too involved. The only ingredient you might have to go out of your way to get is cognac. You can substitute in a white wine (or use both cognac and white wine) but that flavor really makes the sauce special since it’s such a simple dish. This can be easily doubled, made ahead, or frozen meaning decadence can be available at almost any time.
Chicken Chasseur
AuthorMabDifficultyIntermediateCoat each chicken piece in a mixture of flour, salt, and pepper.
In a large Dutch oven, melt the butter and then when butter is bubbling, add half of the chicken pieces skin-side down and let brown for 3-4 minutes.
Flip each piece to brown on the other side for 3-4 minutes then remove to a baking sheet while you repeat with the second half of chicken thighs.
Place the baking sheet in a 180 °C oven and finish cooking the chicken for 15 minutes while you make the sauce.
To make the sauce: In the same dutch oven you used for the chicken thighs, saute the mushrooms and shallots and let them sweat for 2-3 minutes.
Deglaze the pan with the cognac and then cook over medium heat until reduced to a tablespoon of liquid.
Add the chicken stock, turn the heat down to low and let the reduce for a few minutes.
Add the chicken pieces and reduce sauce to desire consistency (you can add cornstarch and water or a tablespoon of butter to thicken even more). Finish with herbs and seasoning.
Serve over pasta, mashed potatoes, or rice.
Adapted from <a href="https://www.thefrenchcookingacademy.com/recipes/chicken-chasseur">The French Cooking Academy</a>
Ingredients
Directions
Coat each chicken piece in a mixture of flour, salt, and pepper.
In a large Dutch oven, melt the butter and then when butter is bubbling, add half of the chicken pieces skin-side down and let brown for 3-4 minutes.
Flip each piece to brown on the other side for 3-4 minutes then remove to a baking sheet while you repeat with the second half of chicken thighs.
Place the baking sheet in a 180 °C oven and finish cooking the chicken for 15 minutes while you make the sauce.
To make the sauce: In the same dutch oven you used for the chicken thighs, saute the mushrooms and shallots and let them sweat for 2-3 minutes.
Deglaze the pan with the cognac and then cook over medium heat until reduced to a tablespoon of liquid.
Add the chicken stock, turn the heat down to low and let the reduce for a few minutes.
Add the chicken pieces and reduce sauce to desire consistency (you can add cornstarch and water or a tablespoon of butter to thicken even more). Finish with herbs and seasoning.
Serve over pasta, mashed potatoes, or rice.