Chicken Chasseur

Chicken Chasseur

AuthorMabDifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Ingredients
 500 g chicken thighs
 50 g flour
 salt and pepper
 40 g butter
Sauce
 1 large shallot, minced
 200 g mushrooms, sliced
 50 ml cognac
 500 ml chicken stock
 salt, pepper, sage, tarragon, and parsley
Directions
1

Coat each chicken piece in a mixture of flour, salt, and pepper.

2

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.

3

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.

4

Place the baking sheet in a 180 °C oven and finish cooking the chicken for 15 minutes while you make the sauce.

5

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.

6

Deglaze the pan with the cognac and then cook over medium heat until reduced to a tablespoon of liquid.

7

Add the chicken stock, turn the heat down to low and let the reduce for a few minutes.

8

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.

9

Serve over pasta, mashed potatoes, or rice.

Adapted from <a href="https://www.thefrenchcookingacademy.com/recipes/chicken-chasseur">The French Cooking Academy</a>

Ingredients

Ingredients
 500 g chicken thighs
 50 g flour
 salt and pepper
 40 g butter
Sauce
 1 large shallot, minced
 200 g mushrooms, sliced
 50 ml cognac
 500 ml chicken stock
 salt, pepper, sage, tarragon, and parsley

Directions

Directions
1

Coat each chicken piece in a mixture of flour, salt, and pepper.

2

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.

3

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.

4

Place the baking sheet in a 180 °C oven and finish cooking the chicken for 15 minutes while you make the sauce.

5

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.

6

Deglaze the pan with the cognac and then cook over medium heat until reduced to a tablespoon of liquid.

7

Add the chicken stock, turn the heat down to low and let the reduce for a few minutes.

8

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.

9

Serve over pasta, mashed potatoes, or rice.

Chicken Chasseur

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