Name: Chicken Chasseur
Yield: 4
Ingredients: 1 tbsp. Cooking oil -; 4 bone-in chicken breasts (about 2 1/4 pounds in all) -; 1 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1 tbsp. butter -; 1 onion -; 3/4 lb. mushrooms -; 2 cloves garlic -; 1 1/2 tsp. flour -; 6 tbsp. dry vermouth or dry white wine -; c. canned low-sodium chicken broth or homemade stock -; 1 c. canned crushed tomatoes -; 1/4 tsp. dried thyme -; 2 tbsp. chopped fresh parsley -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken Chasseur

1. 1 tbsp. Cooking oil -

2. 4 bone-in chicken breasts (about 2 1/4 pounds in all) -

3. 1 tsp. salt -

4. 1/2 tsp. fresh-ground black pepper -

5. 1 tbsp. butter -

6. 1 onion -

7. 3/4 lb. mushrooms -

8. 2 cloves garlic -

9. 1 1/2 tsp. flour -

10. 6 tbsp. dry vermouth or dry white wine -

11. c. canned low-sodium chicken broth or homemade stock -

12. 1 c. canned crushed tomatoes -

13. 1/4 tsp. dried thyme -

14. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Chicken Chasseur

1. Stage

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

2. Stage

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

3. Stage

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

4. Stage

Wine Recommendation: This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.