Braised Chicken Chasseur

A one-pot easy chicken dinner

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 57 days ago

Just a super simple chicken braise with all of the key elements. A little shallot, some wine, some herbs. If you've never braised chicken thighs before, this is a great place to start.

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What you will need

3 shallots

250g mushrooms

4 chicken legs

Olive oil

1 tbsp tomato paste

white wine

1 ½ cup chicken stock

1 bunch thyme

Bay leaf

2 tbsp parsley, chopped

1 tbsp unsalted butter

How to cook

1

Slice shallot

Remove the tip. Slice in half. Remove the peel. And slice into little rainbows.

2

Quarter mushrooms

Remove the stem tip. Line them up. Run the knife through the mushroom grid in opposite directions to quarter.

3

Trim chicken thighs

The chicken thighs I got had a lot of extra skin and fat, so I laid them out and tried to remove some of the extra hangy bits.

4

Season chicken

Before cooking the chicken thighs, hit them on both sides with some salt and pepper.

5

Pan-fry the chicken

Start the the chicken thighs, skin-side down, in a hot skillet with a little olive oil over medium heat.

6

First, crisp the skin

The trick to a crispy chicken skin is patience. You want to find a nice, balanced temperature in your pan, where it's not smoking too much, but sizzles when the chicken goes in. Leave it alone for a good 5 minutes.

7

Then brown the opposite side

When the skin is browned and crispy, flip the chicken and brown the opposite side.

8

Remove chicken from pan

Once browned on both sides, transfer the chicken thighs to a holding container so you can start building the braise.

9

Cook shallot

Dump the shallot into the pan. Stir it up a bit to break up the shallot and remove some of the fond from the pan. The fond is that brown stuff. It's full of flavor.

10

Add mushrooms

Dump in the mushrooms and stir it up. The liquid from the mushrooms should help loosen what's left of that fond.

11

Tomato paste

Once the mushrooms have tenderized a bit, stir in the tomato paste.

12

white wine

Stir in the white wine. Make sure and scrape the pan a little. This should definitely clear the rest of any of that chicken flavor that may have stuck to the bottom of the pan.

13

Chicken broth

Stir in the chicken broth. Make sure that the tomato paste is broken up and distributed evenly. Bring to a gentle simmer.

14

The chicken returns

Return the chicken thighs to the pan.

15

Add herbs. Simmer for 1 hour.

Place the thyme and bay leaf over the top. Cover the pan and simmer gently for about 1 hour.

16

Transfer chicken to a serving dish

The chicken is done cooking. Place it in a nice serving dish while you finish the sauce.

17

Discard the herbs

You should be able to find the thyme sprigs and the bay leaf relatively easily. Fish them out with a pair of tongs and discard.

19

Butter

Stir in the butter, just to give the sauce a little more body. No problem at all if you wanna skip the butter here. Taste the sauce. Add a little salt or pepper of you think it needs it.

20

And serve

Pour the braise over the chicken thighs and serve. I actually prefer this dish when it's had a day or two to sit in the sauce. A lot of braises and stews share this quality where the flavors mix and spread over time for a more complex flavor.

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