Here's everything you need for this succulent chicken dish. Chasseur dishes were originally made with wild game, but today many people use chicken.
Ingredients To Gather:
8 chicken pieces (skinned if you wish)
2 tablespoons butter
2 tablespoons oil
salt and pepper
8 ounces mushrooms, cleaned and sliced
3 shallots, minced
1 tablespoon flour
1/4 cup cognac
1/2 cup white wine
1/2 cup chicken stock or bouillon
2 tablespoons tomato paste
1 tablespoon chopped parsley
Directions To Follow:
For this recipe, you'll need a Dutch oven or another deep pan. Begin by 1 tbsp. of butter and 1 tbsp. of oil and then adding the chicken and browning it on all sides. Then, add salt and pepper and take the chicken out of the pan. Next:
Drain off the pan drippings, give the pan a quick swipe with a paper towel to clean it a bit and then return it to low heat and add the other tablespoon of butter and tablespoon of oil. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally for 8 minutes or until the mushrooms are softened.
Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the cognac, white wine and bouillon and stir in the tomato paste. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes, depending on how done you like your chicken and how big the pieces are.
And voila! You have a savory authentic French dish. For added flair, garnish with parsley. This chicken is a rich and hearty main course that goes well with a side of white rice or a couple of vegetables. Bon appetit!
Article Source: Easy French Food
http://www.easy-french-food.com/chicken-chasseur.html
Yummy