Chicken chasseur

CHICKEN CHASSEUR

INGREDIENTS:

• 1kg chicken 
• 40grams plain flour
• 30grams butter or oil

FOR THE BROWN CHICKEN STOCK

• 500grams chicken bones
• 50grams carrots
• 50grams yellow onions
• 500ml veal or beef stock 
• 10grams tomato paste
• 1clove garlic
• 1 bouquet garni

FOR THE SAUCE

• 25grams Shallots 
• 100grams mushroom 
• 25ml cognac
• 50ml white wine 
• 500 ml chicken stock 
• 10 grams butter
• 1 tablespoon tarragon 
• 1 tablespoon parsley 
• 1 pinch salt 
• 1 pinch pepper 

METHOD:

Prepare the Garnish:

1. Wash, trim, and chop the mushrooms. 
2. Peel, and chop the shallots. 
3. Wash and chop the parsley and tarragon. 
4. Reserve all in a container in the fridge.

Cook the chicken:

1. Coat each chicken piece in plain flour, and season with salt and pepper. 
2. Melt a tablespoon of butter in a dutch oven or saute pan. 
3. When the butter is foaming, add the chicken pieces one by one with the skin-side down. 
4. Leave to cook for a few minutes. Turn each thigh over to brown evenly. 
5. When the thighs have colour, cover the pan and continue to cook in the oven at 200 c /400 F for 25 minutes. 
6. Then remove the chicken pieces and reserve on a separate tray to rest and keep warm.

The Sauce:

1. Saute the mushrooms in a pan on medium heat for 1 or 2 minutes. 
2. Add the chopped shallots and let them sweat. 
3. Flambe with cognac, then deglaze with white wine. 
4. Allow to reduce until a tablespoon worth of liquid is left. 
5. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.
6. Take the pan off the heat and slowly stir in a tablespoon of butter to the sauce. 
7. Add a tablespoon of tarragon and parsley to the sauce, and stir again. 
8. Finally, add the chicken pieces, and warm the pan up on a very low heat for a few minutes.
9. To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.

Source: The French Cooking Academy