Prep 15 mins
Cook 1 hr 15 mins
Chasseur is French for hunter. This is an updated version of an old classic. If fresh tarragon is unavailable, double the amount of fresh parsley-don't use dried tarragon. Serve with egg noodles or mashed potatoes! Adapted from Cook's Illustrated magazine.
- 4 chicken breast halves, trimmed of excess fat and skin (bone in)
- salt and pepper
- 2 tablespoons olive oil
- 3 1⁄2 cups white button mushrooms, about 8 ounces (try using half portobello!)
- 1 green onion, sliced
- 3 tablespoons apple juice concentrate (original recipe called for brandy or cognac)
- 1⁄2 cup dry white wine (or white grape juice)
- 3 1⁄2 cups chicken broth
- 1⁄3 cup canned diced tomato, drained (or use fresh tomatoes)
- 3 tablespoons cold unsalted butter, cut into 4 pieces
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh tarragon, minced
- Put oven rack in middle postion; heat oven to 400*F. Sprinkle chicken evenly with salt and pepper. Heat oil in a 12" skillet over medium high heat until almost smoking. Add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. Using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. Place browned chicken side up on baking sheet and set aside.
- Pour off all but 2 tbls. fat from pan. Add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. Reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
- Remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (If using brandy or cognac, wave a lit long match over skillet until brandy ignites.Return pan to medium high heat and shake skillet until flames subside). Add wine; and using a wooden spoon, scrape brown bits from the 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 the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. Transfer chicken pieces to serving platter and tent with foil.
- When the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. Add the parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately. Enjoy!
A relatively easy recipe to prepare with wonderful results! I had fairly large-ish chicken breasts, which took about 35 minutes to roast. I followed the recipe as posted, using cognac, sliced mushrooms, and canned fire-roasted tomatoes. Instead of serving the sauce over the chicken, though, I skinned it and sliced it and poured the sauce over (suddenly, no one in this house likes chicken on the bone). It worked out perfectly, while staying faithful to the recipe. This made a lovely Sunday dinner! Thanks for sharing.
This was a delicious dish. I had boneless skinless thighs so I started out by searing them but didn't bake them in the oven to finish them. Instead I threw them in the sauce for about 20 minutes, then removed them before adding the butter and parsley.
I only had dried so added 1T parsley. Otherwise I made as directed, using the apple juice concentrate and wine, and one medium sized beautiful fresh tomato from my dad's farm!
My whole family liked this, even my fairly picky preschoolers!
I will definitely be making this dish again. Thanks for a great recipe.
I prepared this is the lazy way.
Meat: skin removed
Tomatoes: one whole can
Brandy option (1/4 cup, I would do it again)
A lot of fresh parsley
Herbs: a lot of fresh pasley
This was delicious with this sauce and served with boiled potatoes. Highly recommended!