Chicken Chasseur

Recipe by Miss Annie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
YIELD: 8 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
  • Sauté the chicken until golden brown on both sides.
  • Remove to a plate or bowl and reserve.
  • Sauté the shallots until soft but not brown.
  • Add the mushrooms, put on the lid, and cook for 3 minutes.
  • Add the flour and cook, stirring, for 1 minute.
  • Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
  • Bring to a simmer, stirring; then reduce the heat.
  • Add the tarragon.
  • Put the chicken and juices back into the pan.
  • Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
  • Serve directly from the buffet casserole, or remove to a platter.
  • If your parsley is not bitter tasting, sprinkle with chopped parsley.
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