https://www.copymethat.com/r/ycCN4OFs0/chicken-chasseur/
85884135
9VhIk2D
ycCN4OFs0
2024-05-07 02:30:45
CHICKEN CHASSEUR
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Sur La Table’s Cooking Classes
Servings: 4
Servings: 4
Ingredients
- 4 ounces thick-cut bacon, sliced crosswise, ¼-inch thick
- 8 (about 2 pounds) boneless, skinless chicken thighs
- Sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup finely chopped shallots
- 1 pound fresh cremini or button mushrooms, stems trimmed, quartered
- 2 teaspoons thyme leaves
- 1 large clove garlic, minced
- ¼ cup brandy
- 1 cup dry white wine
- 1 (14-ounce) can whole San Marzano tomatoes, drained, juice reserved, roughly chopped
- 1 cup low-sodium chicken broth
- 1 tablespoon flat-leaf parsley, minced
- 1 teaspoon tarragon leaves, minced
- 2 tablespoons cold unsalted butter, diced
Steps
- The story behind the recipe is that a hunter, coming from the day’s hunt, would have brought back his game and maybe a few mushrooms he’d found along the way. He would have thrown the lot in a pot with some wine and simmered until tender.
- Place bacon in a large Dutch oven and heat over medium heat. Cook bacon until crispy and fat has rendered, 6 to 8 minutes. Remove from heat, and using a slotted spoon or spider, transfer bacon to a paper towel lined-plate, leaving the fat in the Dutch oven.
- Generously season chicken with salt and pepper. Add the oil to the Dutch oven with the bacon fat and return to heat over medium-high until oil is shimmering. Working in batches, sear thighs on both sides until golden brown, about 5 minutes. Transfer thighs to a plate. Add shallots to the Dutch oven and sauté, stirring occasionally until tender, about 3 minutes. Add the mushrooms and sauté until lightly browned and tender. Add the thyme and garlic and sauté until fragrant, about 1 minute.
- Add brandy and wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, and cook until the liquid is reduced to a couple tablespoons, about 5 minutes. Return chicken to the skillet and add the tomatoes, reserved tomato juice and chicken broth. Partially cover the oven and simmer for about 30 minutes. Remove chicken and transfer to a warmed serving platter, cover with foil to keep warm. Reduce remaining liquid until thickened, about 5 minutes. Remove pan from the heat and whisk in herbs and cold butter; sauce will be thick and glossy. Taste and adjust seasoning with salt and pepper. Ladle sauce over the chicken and serve immediately.