A classic French chicken dish featuring a hunter-style sauce with mushrooms, onions, brandy, and fresh tarragon. A fine-dining recipe from Chef JB, perfect for home cooks seeking restaurant-quality results.
onions, brown or yellowhalved and sliced 6mm/0.2" thick
2
garlic clovesfinely minced3
tomato paste3 tbsp
brandydoesn't need to be expensive¼ cups
chardonnay or other dry white wineor substitute with more stock½ cup
beef stock, low-sodium2½ cups
salt (for sauce)¾ tsp
black pepper (for sauce)¼ tsp
unsalted butter, cold and cubedkeep refrigerated until required2 tbsp
fresh tarragonfinely chopped (the classic herb for Chicken Chasseur)1 tbsp
creamy mashed potatoor rice or small pasta for serving~2 cupsest.
Steps
1
Season the chicken with salt and pepper, then coat with flour and shake off excess. Heat oil in a large 30cm skillet (with a lid) over medium heat, then add butter. Once it foams, sear the skin side of the thighs until golden, then cook the other side for about 1 minute. Remove and set aside, then sear the drumsticks until golden on all sides.
2
Add mushrooms and onions, cooking until softened, then add garlic near the end. Stir in tomato paste and cook for about 1 minute. Pour in brandy and either flambé it (it will extinguish itself in about 10 seconds) or let it bubble for 20-30 seconds to cook off the alcohol.
3
Add wine and reduce by half. Pour in beef stock, salt, and pepper, then return the chicken to the sauce. Bring to a gentle simmer, cover, and simmer for 10 minutes. Uncover and simmer for another 20 minutes. Remove the chicken and set aside, then simmer the sauce for 3 more minutes. Turn off the heat, whisk in half the cold butter until melted, then add the remaining butter and whisk until melted (the sauce will thicken and become glossy).
4
Bring the sauce back to a gentle simmer and return the chicken to it. Sprinkle with tarragon and serve at the table over rice or other starchy accompaniment.
PrimedTableBETA
