Hunters Chicken Chasseur

READY IN: 1hr 30mins
Recipe by Sharon123

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.

Top Review by JackieOhNo

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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