The chicken chasseur (poulet sauté chasseur) is a classic French stew made with pieces of chicken, which are braised in brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and parsley. It is best made using a cast iron dutch oven. Serve with a side of potatoes or quality tagliatelli, and a dry white Muscadet wine.
1.Prepare the garnish:
Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Reserve all in a container in the fridge.
2.Start cooking the chicken pieces:
Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. Turn each thigh over to brown evenly. When the thighs have colour, cover the pan and continue to cook in the oven at 200 c /400 F for 20-25 minutes. Then remove the chicken pieces and reserve on a separate tray to rest and keep warm.
3.Start the sauce “chasseur”
Saute the mushrooms in a pan on medium heat for 1 or 2 minutes. Add the chopped shallots and let them sweat. Flambe with cognac, then deglaze with white wine. Allow to reduce until a tablespoon worth of liquid is left. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.
4.Finish the sauce chasseur:
Take the pan off the heat and slowly stir in a tablespoon of butter to the sauce. Add a tablespoon of tarragon and parsley to the sauce, and stir again. Finally, add the chicken pieces, and warm the pan up on a very low heat for a few minutes.
5.Plate up the chicken chasseur and serve:
To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.