Chicken Chasseur is a delicious, hearty dish that was submitted to us by Anika Patel of Flavours of France, a Cooking Holidays tour provider. The lovely white wine sauce requires much less butter and oil than most French food, and yet it still maintains its rich, wonderful flavor. Add some roasted pommes, haricots vert, or a loaf of crusty French bread and you’ve got yourself a meal that will transport you to a brasserie on the Boulevard Saint-Germain in Paris.
1 1/2 Tbsp. butter
2 Tbsp. olive oil
3 shallots, chopped
2 garlic cloves, crushed
4 skinless chicken thigh fillets
1 Tbsp. tomato purée
1 Tbsp. flour
scant cup dry white wine
scant cup chicken stock
1 1/2c. whole button mushrooms
chopped fresh parsley, for topping
1) Heat the oil and butter in a large casserole dish. Sauté the chicken thighs until golden brown on both sides. Set aside on a plate.
2) Add shallots to the pan and sauté for a few minutes until soft, then add the mushrooms and garlic and cook for a few minutes. Add the flour and cook for about a minute.
3) Add the white wine, tomato purée, and chicken stock. Bring to a simmer, and then reduce the heat.
4) Put the chicken and any juices that have accumulated on the plate back into the pan. Cover and simmer for approximately one hour, or until the chicken is tender.
5) Adjust seasoning, sprinkle with chopped parsley.