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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Chasseur is French for hunter. This is an updated version of an old classic. If fresh tarragon is unavailable, double the amount of fresh parsley-don't use dried tarragon. Serve with egg noodles or mashed potatoes! Adapted from Cook's Illustrated magazine. Ingredients:
4 chicken breast halves, trimmed of excess fat and skin (bone in) |
salt and pepper |
2 tablespoons olive oil |
3 1/2 cups white button mushrooms, about 8 ounces (try using half portobello!) |
1 green onion, sliced |
3 tablespoons apple juice concentrate (original recipe called for brandy or cognac) |
1/2 cup dry white wine (or white grape juice) |
3 1/2 cups chicken broth |
1/3 cup canned diced tomato, drained (or use fresh tomatoes) |
3 tablespoons cold unsalted butter, cut into 4 pieces |
2 tablespoons fresh parsley, minced |
1 tablespoon fresh tarragon, minced |
Directions:
1. Put oven rack in middle postion; heat oven to 400*F. Sprinkle chicken evenly with salt and pepper. Heat oil in a 12 skillet over medium high heat until almost smoking. Add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. Using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. Place browned chicken side up on baking sheet and set aside.
2. Pour off all but 2 tbls. fat from pan. Add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. Reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
3. Remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (If using brandy or cognac, wave a lit long match over skillet until brandy ignites.Return pan to medium high heat and shake skillet until flames subside). Add wine; and using a wooden spoon, scrape brown bits from the pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.
4. Add broth and tomatoes and simmer over medium high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.
5. While the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. Transfer chicken pieces to serving platter and tent with foil.
6. When the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. Add the parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately. Enjoy!
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