Chicken Chasseur

By norsegal8

If fresh tarragon is unavailable, double the amount of fresh parsley; do not use dried tarragon. Egg noodles or mashed potatoes make a good accompaniment to Chicken Chasseur.

Ingredients

• 4 bone-in, skin-on chicken breast halves (10 to 12 ounces each), trimmed of excess fat and skin
• Salt and ground black pepper
• 2 tablespoons vegetable oil
• 8 ounces white button mushrooms, cleaned and sliced 1/8 inch thick (about 3 1/2 cups)
• 1 medium shallot, minced (about 2 tablespoons)
• 3 tablespoons brandy or cognac
• 1/2 cup dry white wine
• 3 1/2 cups low-sodium chicken broth
• 1/3 cup drained canned diced tomatoes
• 3 tablespoons unsalted butter (cold), cut into 4 pieces
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh tarragon leaves

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5 to 8 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer. Place browned chicken skin side up on rimmed baking sheet and set aside.

2. Pour off all but 2 tablespoons fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallots; cook until softened, about 1 minute longer.

3. Remove pan from heat and add brandy; let stand until brandy warms slightly, about 10 seconds. Wave lit chimney match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames subside. Add wine; using wooden spoon, scrape browned bits from 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 sauce simmers, place chicken in oven; roast until internal temperature reaches 160 degrees on instant-read thermometer, 15 to 20 minutes. Transfer chicken pieces to serving platter and tent loosely with foil.

6. When sauce is properly reduced, whisk in butter, one piece at a time, until melted and incorporated. Add parsley and tarragon and adjust seasoning with salt and pepper. Spoon sauce over chicken and serve immediately.