Introduction
Cooking is a delightful journey that begins with the right ingredients. In this article, we will explore the essential components needed to create a mouthwatering chicken dish, complete with a rich and flavorful sauce. This recipe highlights the beauty of combining simple yet effective ingredients that come together to create an unforgettable meal.
Detailed Ingredients with Measures
Cups
– 4 chicken thighs, bone-in, skin on (~250g/8oz each) (Note 1)
– 4 chicken drumsticks (Note 1)
– 3/4 tsp cooking salt / kosher salt
– 1/2 tsp black pepper
– 3 tbsp plain flour (all-purpose flour)
– 2 tbsp vegetable oil (or any other neutral flavored oil)
– 30g / 2 tbsp unsalted butter
SAUCE CHASSEUR
– 400g / 14oz white mushrooms, sliced 6mm/0.2”
– 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick
– 3 garlic cloves, finely minced
– 1/4 cup brandy (Note 2)
– 1/2 cup chardonnay or other dry white wine (Note 3)
– 3 tbsp tomato paste
– 2 1/2 cups beef stock, low-sodium (Note 4)
– 3/4 tsp cooking salt/kosher salt
– 1/4 tsp black pepper
– 30g / 2 tbsp unsalted butter, COLD and cubed (KEEP REFRIGERATED until required)
– 1 tbsp fresh tarragon, finely chopped (Note 5)
FOR SERVING
– Creamy mashed potato (or rice or small pasta)
Prep Time
Preparation Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
This recipe brings together various ingredients in a harmonious way, allowing flavors to meld beautifully. Start with fresh chicken, season it well, and brown it for depth of flavor. The sauce, enriched with mushrooms, onions, and a touch of brandy and wine, creates a luscious complement to the tender chicken. Serve it over creamy mashed potatoes for a satisfying meal that is sure to impress. Enjoy the process and the delicious results!
Detailed Directions and Instructions
Season the Chicken
Pat the chicken dry thoroughly with paper towels to remove surface moisture. This allows the skin to brown properly and reduces splatter. Season the chicken thighs and drumsticks with salt and pepper on all sides. Coat with flour, shaking off any excess to help develop a golden crust and thicken the sauce later.
Brown the Chicken
In a large (30cm/12″) skillet with a lid, heat the vegetable oil over medium-high heat. Add the butter; once melted and foaming, place the chicken thighs skin-side down in the skillet. Sear for 5 minutes until golden and crispy. Flip the thighs and cook the other side for 1 minute. Transfer to a plate. Next, add the drumsticks to the skillet and brown them on three sides, cooking about 2 minutes per side. Transfer drumsticks to the plate with the thighs.
Prepare the Chasseur Sauce
In the same pan, increase the heat to high and add the sliced mushrooms and onions. Cook for 5 minutes, stirring occasionally until the mushrooms start to wilt. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add Brandy and Wine
Pour in the brandy. If desired, flambé by igniting it to intensify the aroma, letting it burn until the flame dies out (about 10 seconds). Alternatively, let it bubble for 20–30 seconds until the alcohol burns off. Afterwards, add white wine and allow it to simmer rapidly until reduced by half. Use a wooden spoon to scrape up the fond (the browned bits stuck to the bottom) to enrich the sauce.
Incorporate Tomato Paste and Stock
Stir in the tomato paste and cook for 1 minute. Then add the beef stock, salt, and pepper.
Simmer the Chicken
Return the chicken to the pan skin-side up, nesting them in the stock. Bring the sauce to a simmer, then reduce the heat to medium (letting it bubble constantly but not rapidly). Cover with a lid and let simmer for 10 minutes. Remove the lid and simmer uncovered for an additional 20 minutes to allow the sauce to reduce and concentrate while the chicken finishes cooking.
Reduce the Sauce Slightly
Once the chicken is cooked, transfer it to a plate. Turn the heat to medium-high and let the sauce simmer for 3 minutes to reduce slightly.
Finish the Sauce
Turn off the heat and scatter half of the cold butter cubes into the sauce, stirring until melted. Then, add the remaining butter cubes and stir again until melted. This classic emulsification technique will give the sauce a silky, glossy finish (monter au beurre) and slightly thicken it.
Serve
Bring the sauce to a gentle simmer once more. Return the chicken to the sauce and sprinkle with the fresh chopped tarragon. Serve from the pan alongside creamy mashed potatoes, rice, or small pasta.
Notes
Note 1:
Ensure we use bone-in, skin-on chicken pieces for better flavor and moisture during cooking.
Note 2:
The brandy can be flambéed to enhance the aroma, but it can also be simply simmered for a few seconds.
Note 3:
Use dry white wine such as Chardonnay for the best flavor profile.
Note 4:
Low-sodium beef stock is ideal to control the overall saltiness of the dish.
Note 5:
Fresh tarragon adds a delicate herbal note to the dish; dried tarragon can be used as a substitute if fresh is unavailable.
Note 6:
The “monter au beurre” technique is essential for a rich, well-emulsified sauce.
Cook techniques
Patting Chicken Dry
Pat the chicken thoroughly with paper towels to remove surface moisture. This allows the skin to brown properly and reduces splatter during cooking.
Seasoning Chicken
Season the chicken thighs and drumsticks generously with salt and pepper on all sides. This enhances the flavor of the chicken.
Coating Chicken in Flour
Lightly coat the seasoned chicken with all-purpose flour, shaking off any excess. This helps develop a golden crust and thickens the sauce.
Brown the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Add unsalted butter until melted and foaming. Place chicken skin-side down and sear until golden brown, then flip and brown the other side.
Sautéing Vegetables
In the same pan, increase the heat and add sliced mushrooms and onions. Cook until the mushrooms start to wilt, then add minced garlic until fragrant.
Deglazing with Brandy and Wine
Pour in brandy and flambé if desired. Allow it to burn off until the flame dies or simmer until the alcohol evaporates. Add white wine and reduce by half while scraping up browned bits from the pan.
Incorporating Tomato Paste and Stock
Stir in tomato paste and cook for one minute before adding low-sodium beef stock, salt, and black pepper. This creates a flavor base for the sauce.
Simmering Chicken
Nestle the chicken into the sauce, cover, and simmer for 10 minutes. Remove the lid and continue simmering for an additional 20 minutes to concentrate the flavors.
Reducing Sauce
After cooking the chicken, transfer it to a plate and simmer the sauce for a few minutes to reduce its volume and intensify the flavor.
Finishing the Sauce
Stir in cold butter cubes to create an emulsified sauce with a silky texture. This technique thickens the sauce slightly and enhances its glossiness.
Serving
Return the chicken to the sauce, sprinkle with fresh tarragon, and serve directly from the pan alongside creamy mashed potatoes or your choice of side.
FAQ
Why is it important to pat the chicken dry before cooking?
Patting the chicken dry removes excess moisture, which helps the skin become crispy and reduces splatter when searing.
Can I skip the flour coating on the chicken?
While you can skip the flour, it adds texture and helps thicken the sauce, resulting in a richer dish.
What does flambéing with brandy do?
Flambéing intensifies the aroma and flavor of the dish while adding a visual element to the cooking process.
Why should I deglaze the pan?
Deglazing helps incorporate the browned bits stuck to the pan, which adds complexity and depth of flavor to the sauce.
What if I don’t have fresh tarragon?
If fresh tarragon isn’t available, you can substitute with dried tarragon or omit it altogether, though the flavor may vary.
Can I prepare the sauce ahead of time?
You can make the sauce ahead but it’s best to add the chicken and finish the sauce just before serving for the best texture and flavor.
Conclusion
This recipe for Chicken Chasseur delivers a delightful combination of tender, flavorful chicken submerged in a rich, savory mushroom sauce. The technique of browning the chicken adds depth to the dish, while the use of brandy and wine provides an aromatic complexity. Finished with cold butter and fresh tarragon, this dish is perfect when served with creamy mashed potatoes or a side of rice.
More recipes suggestions and combination
Mushroom Risotto
A creamy and comforting risotto with sautéed mushrooms, Parmesan cheese, and a hint of white wine.
Garlic Herb Roasted Potatoes
Crispy roasted potatoes flavored with garlic, rosemary, and thyme, complementing the richness of the chicken dish.
Honey Glazed Carrots
Sweet, tender carrots brushed with honey and butter, offering a delightful contrast to the savory chicken.
Mixed Green Salad
A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette to balance the richness of the sauce.
Spinach and Feta Stuffed Chicken Breast
Juicy chicken breasts filled with a mixture of spinach, feta cheese, and herbs for an alternative chicken dish.
Broccoli Gratin
A cheesy, creamy broccoli bake topped with breadcrumbs for a comforting side dish that pairs well with the chicken.
