Chicken Chasseur

  • Active Time 25m
  • Total Time 35m

Serves 4

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.
WINE RECOMMENDATION:
This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran or Bergerac.

ingredients

  • 1 tablespoon cooking oil
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3/4 pound mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons flour
  • 6 tablespoons dry vermouth or dry white wine
  • 2/3 cup canned low-sodium chicken broth or homemade stock
  • 1 cup canned crushed tomatoes, drained
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley

directions

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1409

nutrition information per serving

423 calories; 10g total fat; 156mg cholesterol; 817mg sodium; 12g carbohydrates; 2g fiber; 63g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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