Chicken Chasseur

Name: Chicken Chasseur
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 1/2-2 pounds chicken breasts, skinless and boneless; salt, to taste; pepper, to taste; 1 tablespoon butter; 1 medium onion, sliced; 8 ounces mushrooms, cut in half; 2 cloves garlic, sliced; 1/2 cup dry white wine; 4 fresh thyme sprigs, leaves only; 2 fresh bay leaves; 1 tablespoon tomato paste; 1/2 cup canned diced tomatoes or crushed tomatoes; 1 1/2 cups chicken stock

Chicken Stove-Top French

Time: 55 minutes

Yield: 6 servings

About

A lesser-known French dish, Chicken Chasseur is still a masterpiece of flavor! The juicy, golden-brown chicken and the beefy, hearty mushrooms are braised in a rich, savory tomato sauce until they are extra tender and positively infused with vibrant flavors! This is the kind of dish you can imagine being served next to roast potatoes or over egg noodles and just wowing you from the start. Chicken Chasseur might not be as well-known as other French classics, but it will become a classic in your home.

Ingredients

1 tablespoon olive oil
1 1/2-2 pounds chicken breasts, skinless and boneless
salt, to taste
pepper, to taste
1 tablespoon butter
1 medium onion, sliced
8 ounces mushrooms, cut in half
2 cloves garlic, sliced
1/2 cup dry white wine
4 fresh thyme sprigs, leaves only
2 fresh bay leaves
1 tablespoon tomato paste
1/2 cup canned diced tomatoes or crushed tomatoes
1 1/2 cups chicken stock

Directions

Step 1 -In a large pan, heat 1 tablespoon of the oil.

Step 2 -Season the chicken with the salt and the pepper.

Step 3 -Add the chicken to the hot oil and brown on both sides until golden, about 3 minutes per side. You may need to brown the chicken in batches to avoid overcrowding.

Step 4 -Transfer the chicken to a plate.

Step 5 -Add the butter, the onions, the mushrooms, the garlic, and the salt to the same pan and sauté on low heat until the mushrooms lose their moisture and the onions are tender, about 10 minutes.

Step 6 -Add the white wine to the butter mixture and cook until it has mostly evaporated, about 2-3 minutes.

Step 7 -Add the thyme leaves, the bay leaves, and the tomato paste.

Step 8 -Add the browned chicken, the diced tomatoes, and the chicken stock to the pan and bring the mixture to a boil.

Step 9 -Reduce the heat and allow the mixture to simmer, covered, for 20 minutes.

Step 10 -Uncover the pan and cook until the sauce has reduced, about 10 minutes.

Step 11 -Serve.

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