Chicken Chasseur (Printable Version)
Braised chicken in a tomato, mushroom and white wine sauce finished with tarragon and parsley.
# What You Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Vegetables
03 - 7 oz button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced (or 14 oz canned chopped tomatoes)
→ Liquids
07 - 1/2 cup dry white wine
08 - scant 1 cup chicken stock
→ Condiments & Herbs
09 - 2 tablespoons tomato paste
10 - 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste
→ Optional
14 - 1 tablespoon unsalted butter, for added richness
# How-To Steps:
01 - Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down first, then brown on all sides until deeply golden, about 5 to 7 minutes. Transfer to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the onion and garlic. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
04 - Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to caramelize, about 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan to deglaze.
06 - Add the diced tomatoes and chicken stock, stirring to combine. Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring to a gentle simmer.
07 - Add the tarragon, cover the skillet, and reduce heat to low. Braise for 35 to 40 minutes, until the chicken is fall-off-the-bone tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the butter for added richness and velvety texture. Adjust salt and pepper to taste.
09 - Sprinkle generously with fresh chopped parsley just before serving. Serve alongside buttered noodles, steamed rice, or crusty French bread to soak up the sauce.
# Helpful Tips:
01 -
- The sauce basically builds itself in one pan, and you will look like you trained in Lyon when you set it on the table.
- That tarragon and white wine combination creates a flavor that feels luxurious but uses ingredients you probably already have.
02 -
- Do not rush the browning step because that golden crust is where the sauce gets its depth and body.
- If you use dried tarragon instead of fresh, add it earlier during the simmer so it has time to rehydrate and release its flavor.
03 -
- Use a heavy bottomed skillet or Dutch oven because thin pans create hot spots that cause the sauce to scorch during the long simmer.
- Let the finished dish rest off the heat for five minutes before serving so the sauce thickens slightly and the juices redistribute through the chicken.