Chicken Chasseur
This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 tbsp. Of butter with the olive oil if you prefer that flavor.
Steps
Heat the oil to medium in a large skillet , or buffet casserole.
Saut the chicken until golden brown on both sides.
Remove to a plate or bowl and reserve.
Saut the shallots until soft but not brown.
Add the mushrooms , put on the lid , and cook for 3 minutes.
Add the flour and cook , stirring , for 1 minute.
Add the white wine , stirring as you do , then the brandy , tomato paste , and chicken stock.
Bring to a simmer , stirring.
Then reduce the heat.
Add the tarragon.
Put the chicken and juices back into the pan.
Cover and simmer for 45 to 60 minutes , or until the chicken is tender.
Serve directly from the buffet casserole , or remove to a platter.
If your parsley is not bitter tasting , sprinkle with chopped parsley.
Ingredients
skinless chicken thighs, extra virgin olive oil, shallots, button mushroom, all-purpose flour, dry white wine, brandy, tomato paste, chicken stock, fresh tarragon, parsley