A classic French dish, Chicken Chasseur is a hearty yet simple way to serve up dinner tonight. It is great for weeknight meals as it takes less than an hour to put on the table.
6 skinless and boneless Chicken Thighs
4 Tb Flour
1/4 tsp Garlic Salt
1/4 tsp Pepper
3 Tbs Butter
1 1/2 Tbs Oil
1 med Onion Chopped
1 clove Garlic or 1 tsp crushed
8 oz sliced mushrooms
1 c Chicken Stock + 1/2 c in reserve
1/2 tsp Tarragon
3 oz (half a can) Tomato Paste
1 tsp Sugar
TIME: Prep = 15 minutes Total cook time 25 minutes
In the photos below I used bone in chicken. Boneless chicken will cook faster and be a little easier to navigate with a knife at the dinner table. I just pulled out the wrong bag from the freezer.
Combine flour, garlic salt and pepper in a bag. Dust the chicken with the flour and set aside for 10 minutes. This allows the flour to really stick to the meat when you fry it.
Heat butter and oil in a skillet on medium high heat. The butter adds flavor and the oil prevents the butter from burning. Once it is melted, add the chicken. After it has browned on both sides, remove and set to the side.
To the oil remaining in the pan, add the mushrooms, onions and garlic. Saute till the onions are soft. Can I tell you a secret? I mean, it is all about being honest here. I usually add extra mushrooms as I tend to pull out some as they cook. I have to check their progress, right?
Add the tomato paste, tarragon and sugar and 1 cup of stock to the mushroom mixture. If you like a more traditional flavor, substitute half of the stock with white wine.
Nestle the chicken into the sauce and turn down the temperature to a simmer. If the chicken has bones, cook for 45 minutes. If it is boneless only 25 is necessary. During the cooking, check the sauce and if it seems to be getting too thick, add a little of the reserved chicken stock.
This goes well with rice, potatoes or pasta making it a versatile dish as well.