Chicken Chasseur (Printable Version)
A refined French classic combining succulent chicken pieces with mushrooms in a rich cognac and herb-infused sauce.
# Ingredients:
→ Main Ingredients
01 -
3 Russet potatoes
02 -
4 tablespoons butter, divided
03 -
4 tablespoons olive oil
04 -
3 pounds bone-in chicken pieces
05 -
2 teaspoons kosher salt
06 -
½ teaspoon black pepper
07 -
1 pound cremini mushrooms
08 -
¼ cup shallots, diced
09 -
1½ tablespoons garlic, minced
10 -
½ cup cognac or brandy
11 -
½ cup white wine
12 -
3 tablespoons tomato paste
13 -
2 Roma tomatoes, diced
14 -
1½ cups chicken stock
15 -
½ cup beef stock
16 -
¼ cup sour cream
17 -
2 tablespoons fresh tarragon
18 -
2 tablespoons fresh parsley
# Steps:
01 -
Season chicken with salt and pepper. Optionally, prepare mashed potatoes.
02 -
Heat butter and olive oil in a large skillet. Cook chicken for 8 minutes per side until fully cooked. Remove and keep warm.
03 -
In the same pan, sauté mushrooms for 3 minutes. Add shallots and garlic, cooking for 1 additional minute.
04 -
Deglaze the pan with cognac, then add white wine and allow to reduce. Stir in tomato paste, Roma tomatoes, chicken stock, beef stock, and sour cream. Simmer until thickened.
05 -
Stir in fresh tarragon and remaining butter. Return chicken pieces to the pan and coat with the sauce. Garnish with fresh parsley before serving.
# Notes:
01 -
Traditionally served with mashed potatoes. Breasts or thighs can be used based on preference.