Chicken Chasseur
From mountainmama 15 years ago
- 28 minutes to make
- Serves 4
A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce.
Ingredients
- 1 tablespoon cooking oil shopping list
- 4 bone-in chicken breasts (about 2 1/4 pounds in all) shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon fresh-ground black pepper shopping list
- 1 tablespoon butter shopping list
- 1 onion, chopped shopping list
- 3/4 pound mushrooms, sliced shopping list
- 2 cloves garlic, minced shopping list
- 1 1/2 teaspoons flour shopping list
- 6 tablespoons dry vermouth or dry white wine shopping list
- 2/3 cup canned low-sodium chicken broth or homemade stock shopping list
- 1 cup canned crushed tomatoes, drained shopping list
- 1/4 teaspoon dried thyme shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
- Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
- Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
The Rating
Reviewed by 17 people-
Yum. This sounds fantastic. Great post and a high 5.
chefmeow
in Garland loved it
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Oh my gosh, I have to make this THIS weekend! Gorgeous!
misslizzi
in Philadelphia loved it
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I tried this tonight, choosing to put it in the oven for 75 minutes after frying the chicken and making the sauce and it was PERFECT! GLORIOUS! The flavours were perfect and the chicken soooooo tender. I loved it and so did my "not easy to impress" b...more
ninnabj
in Aarhus loved it
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