EFK Tested
EFK Chicken Chasseur
French hunter-style chicken with browned mushrooms, shallot, white wine, a touch of Cognac, tomato, and tarragon. The sauce is savory and glossy, built from the fond left by well-browned chicken.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat the chicken dry and season with 1 teaspoon salt and the pepper. Heat the oil in the Dutch oven or Country Fry Pan over medium-high. Brown the chicken skin-side down until deeply golden, turn briefly, then transfer to a plate.
- Pour off excess fat, leaving about 1 tablespoon. Add the mushrooms and cook until browned. Add the shallots and cook 2 minutes, then add the garlic for 30 seconds. Remove the pan from direct flame, add the Cognac, return to the heat, and simmer until nearly evaporated.
- Add the white wine and reduce by about half. Stir in the tomato paste, chicken stock, thyme, bay leaf, and remaining salt. Return the chicken skin-side up and simmer gently, partially covered, until it reaches 165°F and the sauce is lightly reduced, about 25 to 30 minutes.
- Transfer the chicken to a warm platter. Remove the thyme and bay leaf. Simmer the sauce a few minutes if it needs more body, then remove from the heat and stir in tarragon, parsley, and cold butter. Spoon the mushroom sauce around the chicken.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven or de Buyer Country Fry Pan with lid; tongs; wooden spoon; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F in the thickest part without touching bone. Remove the pan from direct flame before adding Cognac. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat leftovers to 165°F.
View this recipe on the original EFK website ↗