Name: Chicken Chasseur with White and Dark Meat
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: French, Europe
Ingredients: 2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin; 4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin; 2 tablespoons vegetable oil; 8 ounces white button mushrooms, cleaned and sliced 1/8 inch thick (about 3 1/2 cups); 1 medium shallot, minced (about 2 tablespoons); 3 tablespoons brandy or cognac; 1/2 cup dry white wine; 3 1/2 cups low-sodium chicken broth; 1/3 cup drained canned diced tomatoes; 3 tablespoons unsalted butter (cold), cut into 4 pieces; 1 tablespoon minced fresh parsley leaves; 1 tablespoon minced fresh tarragon leaves

Chicken Chasseur with White and Dark Meat

Published on August 22, 2007

Time

1¼ hours

Yield

Serves 4

Ingredients

2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin2 tablespoons vegetable oil8 ounces white button mushrooms, cleaned and sliced ⅛ inch thick (about 3 ½ cups)1 medium shallot, minced (about 2 tablespoons)3 tablespoons brandy or cognac½ cup dry white wine3 ½ cups low-sodium chicken broth⅓ cup drained canned diced tomatoes3 tablespoons unsalted butter (cold), cut into 4 pieces1 tablespoon minced fresh parsley leaves1 tablespoon minced fresh tarragon leaves

Before You Begin

If fresh tarragon is unavailable, double the amount of fresh parsley; do not use dried tarragon. Egg noodles or mashed potatoes make a good accompaniment here.

Instructions

Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken pieces evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken pieces skin side down and cook without moving them until skin is crisp and well browned, 5 to 8 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer. Place browned chicken skin side up on rimmed baking sheet and set aside.

Pour off all but 2 tablespoons fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallots; cook until softened, about 1 minute longer.

Remove pan from heat and add brandy; let stand until brandy warms slightly, about 10 seconds. Wave lit chimney match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames subside. Add wine; using wooden spoon, scrape browned bits from pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.

Add broth and tomatoes and simmer over medium-high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.

While sauce simmers, place chicken in oven; roast breasts until internal temperature reaches 160 degrees on instant-read thermometer, about 15 to 20 minutes. Transfer breasts to serving platter and tent loosely with foil. Continue to roast thighs until internal temperature reaches 175 degrees, about 10 minutes longer, then transfer to platter with breasts.

When sauce is properly reduced, whisk in butter, one piece at a time, until melted and incorporated. Add parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately.