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Chicken Chasseur

Western.Chefs's picture
Ingredients
  Virgin olive oil 1 Tablespoon
  Skinless chicken thighs 2 Pound (With All Surrounding Fat Removed)
  Leek 5 Ounce, trimmed, cleaned, and coarsely chopped
  Onion 4 Ounce, peeled and chopped
  All purpose flour 1 1⁄2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Canned whole peeled tomatoes 15 Ounce (1 Can, In Juice)
  Garlic 5 Clove (25 gm), peeled, finely chopped
  Mushrooms 12 Ounce
  Thyme 1 Teaspoon, chopped
  Rosemary 1 Teaspoon, chopped
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Soy sauce 1 Tablespoon
  Tarragon 1 Tablespoon, chopped
Directions

MAKING
1. In a large nonstick skillet, heat the olive over medium heat.
2. When the oil is hot, arrange the chicken thighs in the pan and cook them for 5 minutes on each side until lightly browned.
3. Transfer the thighs, to a large heavy bottomed saucepan, arranging them without overlapping.
4. To the drippings in the skillet, add leek and onion and sauté for 30 seconds.
5. Mix in the flour and cook for about 30 seconds.
6. Pour in the wine and add the tomatoes.
7. Empty the contents of the skillet over the chicken in the saucepan.
8. Heat over medium flame.
9. Further, stir in the garlic, mushrooms, thyme, rosemary, salt, pepper and soy sauce and combine with the chicken.
10. Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching.
11. Cover the pan, reduce the heat to low, and simmer for 25 minutes until the chicken is tender.
12. Lastly, sprinkle the tarragon over the chicken and mix.

SERVING
11. Serve two thighs per person, spooning the vegetables and sauce to coat the chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

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