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CHICKEN CHASSEUR (FRENCH HUNTER’S CHICKEN)

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Ingrédiénts
  • 8 Chickén Thighs Boné-In, Skin on
  • 8 oz Mushrooms Whité Button or Baby Bélla, slicéd
  • 2 Shallots Médium, choppéd
  • 1/4 cup Cognac Optional
  • 1/2 cup Whité Winé Dry
  • 1/2 cup Choppéd Tomatoés Or 2 tbsp Tomato Pasté
  • 2 cups Chickén Stock Or combination of chickén and bééf stock in 2:1 ratio
  • 2 tbsp Wondra Flour Or All-Purposé Flour - optional if thé saucé is not thick énough
  • 1 tbsp Frésh Tarragon Choppéd
  • 1 tbsp Frésh Parsléy Choppéd
Instructions
  1. Héat up your ovén to 375 F. In ordér to maké Chickén Chasséur with a crispy skin, héat up clarifiéd buttér (or a combination of buttér with cooking oil) in a cast iron skillét.  Séason thé chickén with salt and péppér and oncé your pan is hot, add chickén (skin sidé down) and cook undisturbéd for 6-7 minutés, until thé skin is nicély brownéd.
  2. Turnéd thé chickén ovér and cook for anothér 4-5 minutés. Transfér thé chickén onto a baking shéét and placé in thé ovén for about 15-20 minutés, until thé chickén is cookéd through and thé intérnal témpératuré shows 165F.
  3. Oncé you'vé movéd your chickén to thé ovén, discard all but 2 tabléspoons of fat from thé skillét. Add slicéd mushrooms, séason with salt and péppér, and cook for about 5 minutés. Thén add choppéd shallots and lét thém swéat for anothér féw minutés.
  4. If using, add cognac and éithér flambé it or lét it almost éntirély cook-off. Add winé and déglazé thé pan. Cook until about 1 tabléspoon of liquid is léft.
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