Chicken Chasseur with White and Dark Meat
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Appears in Cook's Illustrated March/April 2007
The original chasseur was a preparation fit for even the sorriest spoils of the hunt. Could we adapt this dish to the tamer, milder birds bagged at the local market?
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...
