I love a good 70’s classic, and this is one of the most iconic dishes from the 70’s. Chicken chasseur is simple to make yet astonishingly tasty. You can use any chicken that you like , thighs, legs or breasts. Its up to you. It is basically a hunters chicken which originates from the Alsace region of France.
2 chicken thighs (bone-in, skin-on) or whatever you prefer
Salt and pepper, to taste
1 tablespoons all-purpose flour
1 tablespoons unsalted butter
1 tablespoons olive oil
1 onion, or shallots finely chopped
1 cloves of garlic, minced
4 ounces mushrooms, sliced
1 cup dry white wine
1 cup chicken stock
1 tablespoon tomato paste
1 teaspoon fresh or dried tarragon
Instructions:
Season the chicken thighs with salt and pepper, then dust them with flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken thighs to the pan and brown them on all sides, about 5-6 minutes per side. Remove the chicken from the pan and set it aside.
In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Cook until the onions are translucent and the mushrooms have released their moisture, about 5 minutes. Add some flour to the pan to help thicken the sauce. Make sure the flour is cooked out.
Add the white wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes to reduce slightly.
Stir in the chicken broth, tomato paste, and tarragon. Return the chicken thighs to the skillet, cover, and reduce the heat to low. Let it simmer for about 20 minutes or until the chicken is cooked through and tender.
Remove the chicken from the skillet and keep it warm. Increase the heat to medium-high and let the sauce reduce and thicken for a few minutes.
Serve the chicken chasseur with the sauce poured over it. It pairs well with rice, mashed potatoes, or crusty bread.