Chicken Chasseur (Hunter’s Chicken)

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👨‍🍳 Instructions:

1. Sear the chicken

  • Preheat oven to 375°F (190°C).
  • Season chicken with salt and pepper.
  • Sear skin-side down in hot oil for 6–7 minutes until golden. Flip and cook 4–5 minutes more.
  • Transfer to a baking sheet and roast for 15–20 minutes until cooked through.

2. Make the sauce

  • In the same pan, discard excess fat, leaving 2 tbsp.
  • Sauté mushrooms for 5 minutes. Add shallots and cook until soft.
  • Add cognac (if using) and let it cook off.
  • Deglaze with wine and reduce until nearly evaporated.
  • Stir in tomatoes, chicken stock, and simmer 10–15 minutes.

3. Thicken and finish

  • If needed, mix flour with water and add to thicken.
  • Stir in cold butter off heat for richness.
  • Add chopped herbs.

4. Serve

  • Return chicken to the pan or plate individually.
  • Spoon sauce over and garnish with herbs.
  • Serve with mashed potatoes, egg noodles, or crusty bread.

🌟 Tips:

  • Tarragon adds a subtle anise flavor—skip if unavailable.
  • Cognac elevates the sauce but can be omitted.
  • For extra depth, use a mix of chicken and beef stock.

 

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