Ingredients with Measurements:
- 4 bone-in chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Dutch oven or large skillet with lid
Step-by-step instructions:
1. Season the chicken thighs with salt and pepper.
2. Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 6-8 minutes per side. Remove the chicken from the pan and set aside.
3. Add the onion to the pan and sauté until softened, about 5 minutes. Add the garlic and mushrooms and cook for another 5 minutes.
4. Stir in the tomato paste, chicken broth, white wine, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. In a small bowl, mix together the butter and flour to form a paste. Add the paste to the pan and whisk until the sauce thickens, about 2-3 minutes.
6. Return the chicken to the pan and spoon the sauce over the top. Cover the pan and simmer for 20-25 minutes, or until the chicken is cooked through.
7. Remove the bay leaf and discard. Sprinkle the chopped parsley over the top of the chicken and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Cook the chicken on medium-high heat and simmer on low heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 380
- Fat: 23g
- Carbohydrates: 9g
- Protein: 28g
- Sodium: 620mg
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of bone-in chicken thighs.
- If you don't have white wine, you can use chicken broth instead.
- You can use fresh thyme instead of dried thyme.
Variations:
- You can add diced carrots and celery to the pan with the onion for extra flavor and nutrition.
- You can use red wine instead of white wine for a richer flavor.
- You can use beef broth instead of chicken broth for a heartier sauce.
Tips and tricks:
- Make sure to brown the chicken well on both sides before removing it from the pan.
- Whisk the butter and flour paste into the sauce slowly to prevent lumps.
- Serve the chicken with crusty bread or over mashed potatoes for a complete meal.
Storage instructions:
- Store any leftover chicken chasseur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken chasseur in a microwave-safe dish in the microwave or in a saucepan on the stove until heated through.
Presentation ideas:
- Serve the chicken chasseur in a shallow bowl or on a plate with the sauce spooned over the top.
Garnishes:
- Garnish the chicken chasseur with additional chopped parsley or thyme.
Pairings:
- Serve the chicken chasseur with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Mashed potatoes
- Roasted carrots
- Green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in more of the butter and flour paste until it thickens to your desired consistency.
- If the chicken is not cooked through after simmering, continue to cook it until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken chasseur is a classic French dish that dates back to the 16th century.
Flavor profiles:
- Chicken chasseur is a savory dish with a rich, earthy flavor from the mushrooms and thyme.
Serving suggestions:
- Serve the chicken chasseur with a glass of white wine or a light beer for a perfect pairing.
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Region: French