Poulet Chasseur

Chicken

• 4 chicken thighs, bone-in, skin-on; source approximately 250 g / 8 oz each
• 4 chicken drumsticks
• 0.75 tsp (5 ml) cooking or kosher salt
• 0.5 tsp (5 ml) black pepper
• 3 tbsp (15 ml) plain flour
• 2 tbsp (15 ml) vegetable oil
• 30 g unsalted butter

Chasseur sauce

• 400 g white mushrooms, sliced 6 mm thick
• 2 brown or yellow onions, halved, sliced 6 mm thick
• 3 garlic cloves, finely minced
• 60 ml brandy
• 125 ml chardonnay or other dry white wine
• 3 tbsp (15 ml) tomato paste
• 625 ml low-sodium beef stock
• 0.75 tsp (5 ml) cooking or kosher salt
• 0.25 tsp (5 ml) black pepper
• 30 g unsalted butter, cold, cubed; refrigerate until needed
• 1 tbsp (15 ml) fresh tarragon, finely chopped

For serving

• as needed creamy mashed potato, rice or small pasta (optional)

Method

1. Pat the chicken thoroughly dry with kitchen paper. Season all sides with the chicken salt and pepper, then coat lightly in flour and shake off the excess.
2. Heat the vegetable oil in a 30 cm/12-inch lidded skillet over medium-high heat. Add the cooking butter; once melted and foaming, sear the thighs skin-side down for 5 minutes until golden. Turn and cook 1 minute, then transfer to a plate. Brown the drumsticks on three sides for about 2 minutes per side and set aside with the thighs. Adjust the heat to avoid burning; hot fat may splash.
3. Increase the heat to high. Add mushrooms and onions to the same pan and cook 5 minutes, stirring occasionally, until the mushrooms begin to wilt. Add garlic and cook 30 seconds until fragrant.
4. Pour in the brandy. Let it bubble 20–30 seconds, or carefully flambé and let the flame die away by itself. Add white wine and simmer rapidly until reduced by half, scraping the browned pan residue into the sauce with a wooden spoon.
5. Stir in tomato paste and cook 1 minute, then add the beef stock, sauce salt and pepper.
6. Return the chicken skin-side up, nestling it into the sauce. Bring to a steady simmer, then reduce the heat to medium so it bubbles regularly rather than rapidly. Cover and simmer 10 minutes. Uncover and simmer a further 20 minutes, letting the sauce concentrate while the chicken cooks through.
7. Transfer the chicken to a plate. Increase the heat to medium-high and simmer the sauce 3 minutes to reduce slightly. Turn off the heat. Stir in half the cold cubed finishing butter until melted, then the remainder until the sauce is glossy and smooth.
8. Bring the sauce back to a gentle simmer, return the chicken and scatter with fresh tarragon. Serve from the pan with creamy mash, rice or small pasta.