Hunters Chicken Chasseur

Submitted 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."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

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!

Reviews

[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.

 

[The Portugarians]

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.<br/>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!<br/>My whole family liked this, even my fairly picky preschoolers!<br/>I will definitely be making this dish again. Thanks for a great recipe.

 

[Artandkitchen]

I prepared this is the lazy way.<br/>Meat: skin removed<br/>Mushroom: canned<br/>Tomatoes: one whole can<br/>Brandy option (1/4 cup, I would do it again)<br/>A lot of fresh parsley<br/>Herbs: a lot of fresh pasley<br/><br/>This was delicious with this sauce and served with boiled potatoes. Highly recommended!

 

[K9 Owned]

I made this exactly as directed using the high octane ingredients. I'm sure it says somthing about our household that we have brandy but no apple juice! I really don't care much for tarragon and usually cut the amount in half of what is specified. This time I rescued the as yet un-frost bitten tarragon from the deck and used the full amount. Perfect! It is a wonderful, classic dish that we will have again and again. Thank you so much for posting!

 

[patti k.]

This is a really good way to serve chicken! Simple ingredients go together to make a rich-tasting, delicious sauce. I used boneless, skinless chicken breasts and cut them up small. After I added the stock and tomatoes, I added the chicken and simmered it in the sauce. I used brandy instead of apple juice and I used just one can of chicken stock, which seemed a good amount. I'm afraid I used dried tarragon and dried parsley, but we thought it was great that way - maybe because we've never tasted fresh tarragon. Served with mashed potatoes.