-
Main Ingredient: Chicken
-
Prep Time: 15-20 mins
-
Cook Time: 50-60 mins
-
Serves: 4
-
Recipe by: Adam Liaw
This rustic French-style braise brings together tender chicken Marylands, earthy mushrooms, and aromatic herbs in a rich white wine and veal stock sauce, finished with a splash of cognac for depth and elegance.
Method
- Season chicken thighs with salt and pepper, then coat in the plain flour.
- In a French oven, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides. Remove and set aside.
- In the same pot, sauté the eschalots until translucent.
- Add minced garlic, carrot, and mushrooms, cooking until mushrooms are golden.
- Pour cognac into the pot and carefully ignite with a long lighter. Allow the flames to subside naturally.
- Add veal stock, brown chicken stock, white wine, tomato paste, thyme, tarragon, and the bay leaf. Stir well, ensuring a thorough incorporation of flavours.
- Nestle the seared chicken back into the skillet, ensuring each piece is coated with the luscious sauce. Simmer for 25-30 minutes or until the chicken is cooked through.
- Finally, finish the sauce by adding the butter and gently mixing through to create a creamy finish.
- Discard the bay leaf, sprinkle with fresh parsley, and serve this exquisite Chicken Chasseur over your choice of pasta, rice, or mashed potatoes.
Cooked and served with the Chasseur Cast Iron French Oven.
