CHICKEN CHASSEUR AKA HUNTERS CHICKEN

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This classic French country dish will tantalize your taste buds as you amaze your family with your culinary skills. And the best part is just how easy it is to make.

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WHAT INGREDIENTS DO I NEED TO MAKE CHICKEN CHASSEUR?

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[{"selector":"#anim-8ebd06b2-79d2-4e5a-b642-acdd4aab5fb8","keyframes":{"opacity":[0,1]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f41cb77c-31d8-48ad-9461-8166efa4bcf3","keyframes":{"transform":["translate3d(0px, -150.74075%, 0)","translate3d(0px, 0px, 0)"]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Off-white Section Separator – Olive oil – chicken thighs bone-in and skin on – Baby portobello mushrooms – Shallots – Garlic – White wine dry – Marsala – Tomato paste – Chicken stock Get Recipe!

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

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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.

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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.

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Add the shallots, garlic, and mushrooms to the pan and saute for 5 minutes or until the mushrooms have cooked. Don’t let the garlic or shallots burn.

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Deglaze the pan with the wine and marsala.

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Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring the mixture to a boil.

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Add in the cream and allow the mixture to cook for another 1-2 minutes.

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

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Serve and enjoy!

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Swipe up now to get the full recipe!

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