Chicken Chasseur (Printable Version)
Tender chicken with mushrooms in a rich cognac sauce, finished with fresh herbs - a French culinary classic worth mastering.
# Everything You’ll Need:
→ Main Ingredients
01 -
3 russet potatoes
02 -
4 tablespoons butter, divided
03 -
4 tablespoons olive oil
04 -
3 pounds bone-in chicken pieces
05 -
2 teaspoons kosher salt
06 -
½ teaspoon black pepper
07 -
1 pound cremini mushrooms
08 -
¼ cup shallots, diced
09 -
1½ tablespoons garlic, minced
10 -
½ cup cognac or brandy
11 -
½ cup white wine
12 -
3 tablespoons tomato paste
13 -
2 Roma tomatoes, diced
14 -
1½ cups chicken stock
15 -
½ cup beef stock
16 -
¼ cup sour cream
17 -
2 tablespoons fresh tarragon
18 -
2 tablespoons fresh parsley
# Steps to Cook:
01 -
Season chicken with salt and pepper. Optional: prepare mashed potatoes.
02 -
Cook chicken in butter and olive oil for 8 minutes per side until golden brown and fully cooked. Remove from pan and cover to keep warm.
03 -
In the same pan, sauté mushrooms for 3 minutes. Add shallots and garlic, cooking for 1 additional minute.
04 -
Add cognac, then white wine, allowing the liquid to reduce by half. Stir in tomatoes, stocks, and sour cream. Simmer until the sauce thickens.
05 -
Stir in tarragon and remaining butter. Return chicken to the pan, coating it in the sauce. Garnish with parsley before serving.
# Extra Suggestions:
01 -
Can use chicken breasts or thighs. Traditionally served with mashed potatoes.