Chicken Chasseur with White and Dark Meat
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4
Ingredients
2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin2 tablespoons vegetable oil 8 ounces white button mushrooms, cleaned and sliced ⅛ inch thick (about 3 ½ cups)1 medium shallot, minced (about 2 tablespoons)3 tablespoons brandy or cognac½ cup dry white wine 3 ½ cups low-sodium chicken broth ⅓ cup drained canned diced tomatoes 3 tablespoons unsalted butter (cold), cut into 4 pieces1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh tarragon leaves
Before You Begin
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 here.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken pieces evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken pieces 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.
- 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.
- 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.
- 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.
- While sauce simmers, place chicken in oven; roast breasts until internal temperature reaches 160 degrees on instant-read thermometer, about 15 to 20 minutes. Transfer breasts to serving platter and tent loosely with foil. Continue to roast thighs until internal temperature reaches 175 degrees, about 10 minutes longer, then transfer to platter with breasts.
- 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.
Time
1¼ hoursYield
Serves 4Ingredients
2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin
4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin
2 tablespoons vegetable oil
8 ounces white button mushrooms, cleaned and sliced ⅛ inch thick (about 3 ½ cups)
1 medium shallot, minced (about 2 tablespoons)
3 tablespoons brandy or cognac
½ cup dry white wine
3 ½ cups low-sodium chicken broth
⅓ 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
Ingredients
2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin
4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin
2 tablespoons vegetable oil
8 ounces white button mushrooms, cleaned and sliced ⅛ inch thick (about 3 ½ cups)
1 medium shallot, minced (about 2 tablespoons)
3 tablespoons brandy or cognac
½ cup dry white wine
3 ½ cups low-sodium chicken broth
⅓ 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
Ingredients
2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin
4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin
2 tablespoons vegetable oil
8 ounces white button mushrooms, cleaned and sliced ⅛ inch thick (about 3 ½ cups)
1 medium shallot, minced (about 2 tablespoons)
3 tablespoons brandy or cognac
½ cup dry white wine
3 ½ cups low-sodium chicken broth
⅓ 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
Why This Recipe Works
Although the classic chicken chasseur recipe was designed for freshly killed game birds, we adapted it to work with supermarket chicken. We set aside the traditional braising method in favor of searing the chicken pieces in the pan and then roasting them in the oven while we finished the sauce in the skillet. The chicken for our streamlined chicken chasseur recipe was cooked through but not dried out, and the skin became crisp and evenly browned in the same amount of time the sauce needed to thicken.
Before You Begin
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 here.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken pieces evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken pieces 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.
- 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.
- 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.
- 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.
- While sauce simmers, place chicken in oven; roast breasts until internal temperature reaches 160 degrees on instant-read thermometer, about 15 to 20 minutes. Transfer breasts to serving platter and tent loosely with foil. Continue to roast thighs until internal temperature reaches 175 degrees, about 10 minutes longer, then transfer to platter with breasts.
- 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.
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