Chicken Chasseur
Chicken chasseur is a French home-style braise where chicken thighs are seared skin-side down until golden, removed, and then button mushrooms, shallots, and garlic are sauteed in the same pan with butter. White wine deglazes the browned fond from the bottom, and after reducing by half, tomato puree, chicken stock, and thyme go in before the chicken returns for a covered twenty-five-minute simmer. The initial sear is essential - it creates the caramelized residue on the pan that becomes the backbone of the sauce's roasted depth. Mushrooms need a wide pan so their moisture evaporates before they start browning, which concentrates their earthy flavor rather than diluting it. The white wine's acidity intensifies as it reduces, and the tomato puree adds a gentle sweetness that balances it. Uncovering for the final five minutes thickens the sauce to the right consistency. Mashed potatoes or crusty bread are the traditional accompaniment for absorbing the sauce.
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Instructions
- 1
Season chicken thighs with salt and pepper, sear skin-side down in olive oil until golden, then remove.
- 2
Add butter to the same pan and saute shallots, garlic, and mushrooms until moisture evaporates.
- 3
Pour in white wine, scrape up browned bits, and reduce by half.
- 4
Add tomato puree, chicken stock, and thyme, return chicken, cover, and simmer for 25 minutes.
- 5
Uncover and reduce for 5 more minutes to thicken, then adjust seasoning.
- 6
Finish with chopped parsley and serve with mashed potatoes or baguette.
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