Chicken Chasseur

🛒 Ingredients

• Chicken Thigh (bone-in, skin-on) 180 g · 350 kcal
• Mushrooms (cremini or button) 50 g · 11 kcal
• Shallots 25 g · 18 kcal
• Garlic 3 g · 4 kcal
• Canned Chopped Tomatoes 100 g · 20 kcal
• Dry White Wine 38 g · 30 kcal
• Chicken Stock 50 g · 5 kcal
• Tomato Paste 8 g · 6 kcal
• Unsalted Butter 5 g · 36 kcal
• Olive Oil 5 g · 45 kcal
• Fresh Tarragon 1 g · 0 kcal
• Fresh Parsley 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil and butter in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken skin-side down until deeply golden brown, about 5-7 minutes, then flip and brown for another 3-4 minutes; remove chicken and set aside.
3. Add mushrooms to the pot and cook until softened and browned, about 5-7 minutes. Add shallots and cook for 3 minutes until fragrant.
4. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
5. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half, about 3-5 minutes.
6. Stir in chopped tomatoes and chicken stock. Bring to a simmer, then return the chicken to the pot, nestling it into the sauce.
7. Reduce heat to low, cover, and simmer for 40-50 minutes, or until chicken is cooked through and tender.
8. Remove chicken from the pot. Increase heat to medium-high and simmer the sauce for 5-10 minutes, stirring occasionally, until it thickens slightly.
9. Return chicken to the pot, stir in fresh tarragon and parsley. Serve hot, garnished with extra fresh parsley.