Skip to main content

Chicken Chasseur

 

Chicken Chasseur is a well respected French classic. Shocking then that I’d never tried it in a restaurant nor attempted to make it at home. Until now. I found it to be a much more satisfying “hunters” preparation for bone in poultry (also works well for pheasant or other game poultry) than Chicken Cacciatore. The best part just might be that it is ready in just under an hour, making a great weeknight meal when served alongside a salad and roasted vegetables.

The following recipe is what I used in preparing Chicken Chasseur; it is adapted from Cook’s Illustrated Magazine.

Serves 2

Ingredients

  • 2 bone-in, skin-on chicken breast halves (10 to 12 ounces each), trimmed of excess fat and skin
  • ground black pepper
  • 2 tablespoons vegetable oil
  • 8 ounces baby portabella mushrooms, sliced
  • 1 medium shallot , minced (about 2 tablespoons)
  • 3 tablespoons port
  • 1/4 cup dry white wine
  • 3 cups low sodium chicken broth
  • 1/3 cup drained canned diced tomatoes with green chiles
  • 3 tablespoons unsalted butter (cold), cut into 4 pieces
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh marjoram leaves
 
  1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5 to 8 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer. Place browned chicken skin side up on rimmed baking sheet and place chicken in oven; roast until internal temperature reaches 160 degrees on instant-read thermometer. Transfer chicken pieces to serving platter and tent loosely with foil.

  2. While chicken is roasting, pour off all but 2 tablespoons fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallots; cook until softened, about 1 minute longer.

  3. Remove pan from heat and add port; return pan to medium-high heat and cook for 2 minutes, allowing the alcohol to burn off. Add wine; using wooden spoon, scrape browned bits from pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.

  4. Add broth and tomatoes and simmer over medium-high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 15 minutes.

  5. When sauce is properly reduced, whisk in butter, one piece at a time, until melted and incorporated. Add herbs and adjust seasoning with pepper. Spoon sauce over chicken and serve immediately.

Comments

Popular posts from this blog

Board Game Review: Hues and Cues

Last week we received Hues and Cues from The Op Games. We recently finished playing through Scooby-Doo Escape from the Haunted Mansion (a fantastic game in The Op Games catalogue designed by Jay Cormier, Sen-Foong Lim, and Kami Mandell that you should absolutely pick up to play with your family) and wanted to give another game from the same publisher a go. I picked Hues and Cues because I’ve been pleasantly surprised by other “test whether our minds think the same way” games such as The Mind   and Wavelength. In Hues and Cues , players gather around a large central board comprised of 480 graduating colors of the rainbow surrounded by an x-y axis and scoring table. White and black (which are technically not colors) are conspicuously absent as are shades (mixtures of color + black; e.g., grey) and tints (mixtures of color + white; e.g., cream).  On each player’s turn, they draw a card with four colors and the x-y axis codes of those colors depicted and they select one. They are in the

Board Game Review: Brass Birmingham

Here’s a story of a lovely lady (spoiler: it’s me) and her pride and how it has led to the discovery of the single greatest board game I have ever played. It’s probably also a good primer for other reviewers on increasing your reach. At GenCon this year, I was perusing the wares of the various booths and my eyes caught a glimpse of two beautiful game boxes. Each had crisp metallic lettering with an old world feel and artwork that radiated European class. I made my way to the booth and waited patiently to speak to to the team manning it as there were many buyers lined up to purchase the games. I didn’t know anything about the games (Brass Birmingham and Brass Lancashire), or the publisher – Roxley Game Laboratory – but I knew I wanted to review one or both of the games. Almost every board game love story I star in in can be summed up this way: I am seduced by the artwork or theme and then I stay for the right mechanics. When the lead rep spoke with me, he gently rejected my request. He

Board Game Review: Beyond the Sun

Almost a decade after my interest was first sparked in reviewing games for Rio Grande Games, I finally met someone on the inside of the company in a mutual FB industry group and made a connection. Soon after, a review copy of Beyond the Sun by Dennis K. Chan was at my door. Game Reviewing as a Hobby: A Peak Behind the Scenes I have always had a soft spot for Rio Grande Games. I spent part of my childhood growing up in New Mexico, and graduated from New Mexico State University, where the actual Rio Grande itself was practically in my backyard. Because of my time in the area, I really enjoy supporting New Mexico businesses. So there's that. And the first "serious" board game I ever played was the Rio Grande distribution of Power Grid, which is still one of my favorites. We own over 30 games from the Rio Grande catalog, including Dominion, Puerto Rico, Carcassonne, Race for the Galaxy (another favorite), Stone Age, Underwater Cities (this game is amazeballs), and more.