Chicken Chasseur

• Main Ingredient: Chicken
• Recipe by: Scanpan

Moist, tender, juicy and overall, delicious. With the chilly season among us, stay in the comfort of your home and enjoy a warm home cooked flavoursome Chicken Chasseur with a side of potatoes or rice. Marinated in a creamy mushroom sauce that will want you having more!

Instructions

1. Finely chop the shallots and garlic. Rinse and slice the mushrooms.
2. Blanch the tomatoes for 10 seconds and place them in ice water. Free them from skins and kernels. Cut the tomato flesh into small cubes of approx. 6×6 mm.
3. Portion the chicken in 8 pieces. Upper and lower thighs. Let the sternum sit on the breasts, divide them with a large knife. Leave the wing join on the chest.
4. Season the chicken pieces with sea salt and freshly ground black pepper.
5. Heat oil and butter in a large pan and brown the chicken pieced thoroughly over moderate heat until golden all over. Remove the chicken pieces and add the mushrooms for 2-3 minutes until they have colour, along with a thyme sprig.
6. Add onion and garlic. Let it fry another 1 minute.
7. Put the chicken pieces back in the pan and add the white wine. Add cognac and cook for 5 minutes.
8. Now add the chicken and let it all simmer under the lid until the chicken pieces are done.
9. It takes approx. 40 minutes, Look at the dish along the way and dilute if necessary with a little water if it lacks fluid. The breast pieces are finished first around can advantageously be taken up before the thigh. The high are finished when the meat releases the leg. Keep the chicken pieces warm while the mushroom sauce s being finished.
10. Bring the sauce to the boil and season with salt and pepper. Mount it with the las butter and add chopped parsley, chopped tarragon and tomato.
11. Serve the chicken and pour the hot sauce over it. Serve with potato or cooked rice.