Name: Chicken Chasseur Aka Hunters Chicken Recipe
Total time: 90 min
Yield: 4
Cuisine: French

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Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal. 

How to make Chicken Chasseur Aka Hunters Chicken Recipe

Chef Dennis Littley

Crawler

French

<p>Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal. </p>

Olive oil more as needed

Chicken thighs bone in and skin on *you can use a whole chicken cut up

Baby portobello mushrooms halved or quartered

Shallots finely diced

Cloves garlic finely diced

White wine dry

Marsala *traditionally cognac or brandy is used

Tomato paste

Chicken stock

Beef stock *you can use all chicken stock

Tarragon chopped

Heavy cream *you can substitute greek yogurt or sour cream

Finely chopped parsley for garnish

Dredge the chicken thighs in flour seasoned with sea salt and black pepper.

step 1

Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *if your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.

step 2

When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made. *if there is a lot of residue from frying the thighs, dump the oil and start with a clean pan.

step 3

Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn. *add more oil if needed.

step 4

Deglaze the pan with the wine and marsala.

step 5

Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.

step 6

Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.

step 7

If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water. Garnish with chopped parsley.

step 8

Serve with roasted potatoes or your favorite side dishes.

step 9

Chef Dennis: Restaurant Style Recipes and Travel Adventures