Braising Part V
Chicken Chasseur

"Chasseur" is the French word for hunter.  Originally the technique was a way of fixing fowl brought back by hunters, along with mushrooms gleaned from the woods.  It is now commonly used for chicken accompanied by button mushrooms, an ingredient more readily available.  As with most braised chicken dishes, it is easy to make and delicious.  It's flavor improves as it sits in the refrigerator.  Make it a day or two in advance, or make a double recipe for two dinners.  This recipe is adapted from The Food of France, by Maria Villegas and Sarah Randell.

Ingredients
8 chicken thighs or breasts, skin removed, or one whole chicken cut into 8 pieces
5 tablespoons of extra virgin olive oil (or 1 tablespoon oil and 4 tablespoons butter)
2 shallots, finely chopped
1/4 lb. button mushrooms, sliced
1 tablespoon all-purpose flour 
1/2 cup white wine
2 tablespoons brandy, bourbon, or whisky
2 teaspoons tomato paste
3/4 cup chicken stock
2 teaspoons chopped fresh tarragon or 2/3 teaspoon dried tarragon
1 teaspoon chopped parsley (omit if your parsley is bitter)

I do not care for the texture or look of braised chicken skin, so I remove the skin.  You can leave the skin on if that is to your taste.  Also, I prefer chicken thighs when braising.  The meat has a rich flavor and firm texture that stands up to the braising process.  However, you can use chicken breasts, or a whole cut-up chicken, if that is to your liking.

You can use olive oil and butter when sautéing the chicken, or just olive oil for less saturated fat and lower cholesterol.  Or use grapeseed oil for even less saturated fat.

Heat the oil to medium in a sauté or buffet casserole (it has to be able to hold the liquid and take a lid) and sauté the chicken until golden brown on both sides.  Remove to a plate or bowl and reserve.  Sauté the shallots until soft but not brown.  Add the mushrooms, put on the lid, and cook for 3 minutes.

Add the flour and cook, stirring, for 1 minute.  Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.  Bring to a simmer, stirring as you do, and then reduce the heat. 

Add the tarragon.  Put the chicken back in the pan; pour in any chicken juice that exuded onto the plate or into the bowl.  Cover and simmer for 45 to 60 minutes, until the chicken is tender.  Serve directly from the buffet casserole, or remove to a platter.  If your parsley is not bitter tasting, sprinkle with chopped parsley.