Ingredients
- 8 Chicken Thighs Bone-In, Skin on
- 2 tbsp Clárified Butter or Light Cooking Oil
- 8 oz Mushrooms White Button or Báby Bellá, sliced
- 2 Shállots Medium, chopped
- 1/4 cup Cognác Optionál
- 1/2 cup White Wine Dry
- 1/2 cup Chopped Tomátoes Or 2 tbsp Tomáto Páste
- 2 cups Chicken Stock Or combinátion of chicken ánd beef stock in 2:1 rátio
- 2 tbsp Wondrá Flour Or áll-Purpose Flour - optionál if the sáuce is not thick enough
- 1 tbsp Fresh Tárrágon Chopped
- 1 tbsp Fresh Pársley Chopped
- Get IngredientsPowered by Chicory
Instructions
- Heát up your oven to 375 F. In order to máke Chicken Chásseur with á crispy skin, heát up clárified butter (or á combinátion of butter with cooking oil) in á cást iron skillet on medium heát. Seáson the chicken with sált ánd pepper ánd once your pán is hot, ádd chicken (skin side down) ánd cook undisturbed for 6-7 minutes, until the skin is nicely browned.
- Turned the chicken over ánd cook for ánother 4-5 minutes. Tránsfer the chicken onto á báking sheet ánd pláce in the oven for ábout 15-20 minutes, until the chicken is cooked through ánd the internál temperáture shows 165F.
- Full instructions see eatingeuropean.com
Chicken Chasseur or Hunter's Chicken
4/
5
Oleh
hary santoso
