Chicken Chasseur
By Recipe developed for Sur La Table’s Cooking Classes
Chicken Chasseur
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.