Chicken Chasseur

Submitted by Brookelynne26

"Adapted from Rachel Ray's Big Orange Book"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 cup all-purpose flour
• salt and pepper
• 1 teaspoon ground thyme
• 3 lbs bone in skin on chicken pieces
• 1⁄4 cup extra virgin olive oil
• 4 tablespoons butter
• 1⁄4 cup chopped shallot
• 1⁄4 lb mixed mushrooms, sliced
• 1⁄2 cup dry white wine
• 3 sprigs fresh tarragon, chopped
• 15 ounces diced tomatoes, drained
• chopped flat leaf parsley, fro garnish

directions

1. Preaheat oven to 325°F.
2. Season the flour with salt and pepper and thyme. Dredge the chicken in the flour. Heat the evoo and butter in a large Dutch oven over medium high heat. Add the chicken and brown on all sides, working in batches if necesssary. Remove the chicken and reduce the heat a bit. Add the shallots and mushrooms to the pot and cook 3 to 4 minutes, until softened. Stir in the wine and cook 1 minute to reduce, then add in tarragon and tomatoes.
3. Return chicken to pot. Cover and bake in oven until chicken is done, 45 minutes to 1 hour. Garnsih with parsley.