Chicken Chasseur (Hunter's Chicken)

Instructions

1. 1

   Pat chicken thighs dry and season generously with salt and pepper on both sides.

2. 2

   Heat butter and olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat.

3. 3

   When the fat is hot, add chicken thighs skin-side down. Cook without moving for 5-6 minutes until skin is golden and crispy.

4. 4

   Flip chicken and cook for another 4-5 minutes. Remove chicken to a plate and set aside.

5. 5

   Reduce heat to medium. Add shallots to the same pan and sauté for 2-3 minutes until softened.

6. 6

   Add garlic and cook for 30 seconds until fragrant.

7. 7

   Add mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

8. 8

   Pour in brandy and carefully ignite it (or let it cook off for 1 minute). Add white wine and scrape up any browned bits from the bottom of the pan.

9. 9

   Stir in crushed tomatoes, chicken stock, tomato paste, thyme sprigs, and bay leaf. Bring to a simmer.

10. 10

    Return chicken to the pan, skin-side up, ensuring the skin stays above the liquid level.

11. 11

    Cover partially and simmer gently for 25-30 minutes until chicken is cooked through and tender.

12. 12

    Remove chicken to a serving platter. If sauce is too thin, increase heat and reduce for 3-5 minutes until desired consistency.

13. 13

    Remove bay leaf and thyme stems. Stir in fresh tarragon and half the parsley.

14. 14

    Taste and adjust seasoning with salt and pepper.

15. 15

    Pour sauce over chicken and garnish with remaining parsley before serving.