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.
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.