Chicken Chasseur with White and Dark Meat

Name: Chicken Chasseur with White and Dark Meat
Yield: Serves 4
Cuisine: French
Ingredients: 2 , bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin; 4 , bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin; 2 tablespoons, vegetable oil; 8 ounces, white button mushrooms, cleaned and sliced 1/8 inch thick (about 3 1/2 cups); 1 , medium shallot, minced (about 2 tablespoons); 3 tablespoons, brandy or cognac; 1/2 cup, dry white wine; 3 1/2 cups, low-sodium chicken broth; 1/3 cup, drained canned diced tomatoes; 3 tablespoons, unsalted butter (cold), cut into 4 pieces; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh tarragon leaves

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Appears in Cook's Illustrated March/April 2007

Main Courses

French

Chicken

SERVES4

TIME1¼ hours

Chicken Chasseur with White and Dark Meat

WHY THIS RECIPE WORKS

Although the classic chicken chasseur recipe was designed for freshly killed game birds, we adapted it to work with supermarket chicken. We set aside the traditional braising method in favor of searing the chicken pieces in the pan and then...

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