Hunters Chicken Poulet Chasseur Recipes
CHICKEN CHASSEUR AKA HUNTERS CHICKEN
Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 13
Steps:
- Dredge the chicken thighs in flour seasoned with sea salt and black pepper
- Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
- When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
- Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed
- Deglaze the pan with the wine and marsala.
- Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
- Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
- If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.
- Serve with roasted potatoes or your favorite side dishes.
Nutrition Facts : Calories 690 kcal, Carbohydrate 12 g, Protein 43 g, Fat 49 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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