1 hr 40 mins
Miss Annie's Note:
This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 Tbsp. of butter with the olive oil if you prefer that flavor.
My Private Note
Units: US | Metric
- 8 skinless chicken thighs or 8 skinless chicken breasts or 1 whole chicken, cut into 8 pieces
- 5 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 1/4 lb button mushroom, sliced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 tablespoons brandy or 2 tablespoons Bourbon or 2 tablespoons whiskey
- 2 teaspoons tomato paste
- 3/4 cup chicken stock
- 2 teaspoons chopped fresh tarragon or 2 teaspoons dried tarragon
- 1 teaspoon chopped parsley
- 1Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
- 2Sauté the chicken until golden brown on both sides.
- 3Remove to a plate or bowl and reserve.
- 4Sauté the shallots until soft but not brown.
- 5Add the mushrooms, put on the lid, and cook for 3 minutes.
- 6Add the flour and cook, stirring, for 1 minute.
- 7Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
- 8Bring to a simmer, stirring; then reduce the heat.
- 9Add the tarragon.
- 10Put the chicken and juices back into the pan.
- 11Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
- 12Serve directly from the buffet casserole, or remove to a platter.
- 13If your parsley is not bitter tasting, sprinkle with chopped parsley.
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Nutritional Facts for Chicken Chasseur
Serving Size: 1 (899 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 199.7
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 1.9 g
- Cholesterol 57.9 mg
- Sodium 104.7 mg
- Total Carbohydrate 3.6 g
- Dietary Fiber 0.2 g
- Sugars 0.9 g
- Protein 14.9 g