Chicken Chasseur

Ingredients

• 4 pieces (about 1.5 lbs) Bone-in chicken thighs
• 8 oz sliced Cremini mushrooms
• 3/4 cup Dry white wine
• 1/2 cup Canned diced tomatoes
• 2 minced Shallots
• 3 cloves minced Garlic
• 2 tbsp chopped Fresh tarragon
• 1 tbsp Tomato paste
• 1/2 cup Chicken stock
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp chopped Fresh parsley(optional)

Instructions

1. 1

   Pat chicken dry and season with salt and pepper. Dredge lightly in flour, shaking off excess (10 minutes).

2. 2

   Heat olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, 5-6 minutes per side. Remove and set aside.

3. 3

   Add remaining butter to the pan. Sauté mushrooms until browned, about 6 minutes. Add shallots and garlic; cook 2 minutes until softened.

4. 4

   Stir in tomato paste and cook 1 minute. Deglaze with white wine, scraping up browned bits, and simmer 3 minutes to reduce.

5. 5

   Add diced tomatoes, chicken stock, and half the tarragon. Return chicken to the pan skin-side up. Cover partially and simmer gently over low heat for 30 minutes, until chicken reaches 175°F internally.

6. 6

   Uncover and simmer 5 more minutes to thicken the sauce. Stir in remaining tarragon, taste, and adjust seasoning. Rest 5 minutes, garnish with parsley, and serve.