Chicken Chasseur

Be the first to review
READY IN: 1hr 15mins
Recipe by Brookelynne26

Adapted from Rachel Ray's Big Orange Book

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a