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In the original versions of this dish, unskinned chicken pieces were browned in a great amount of butter. Although the skin was crisp initially from the browning, it would soften and become gummy by the time the other ingredients were added and the dish cooked as a stew. I use skinless chicken thighs in my flavorful update of this dish. After sautéing the thighs in a little olive oil, I finish them in a chasseur sauce containing onions and leeks, and finished in the traditional manner with white wine, tomatoes, and mushrooms. This dish can be prepared up to a day ahead; if you do so, however, cook it initially for 15 minutes instead of 25. The chicken will continue to cook a little in the hot sauce as it cools, and again as the dish is reheated later, so it will be cooked properly by serving time. 1 tablespoon good quality olive oil 8 skinless chicken thighs, with all surrounding fat removed (about 2 pounds) 1 small leek (5 ounces), trimmed, cleaned, and coarsely chopped (1 3/4 cups) 1 medium onion (4 ounces), peeled and chopped (1 cup) 1 1/2 tablespoons all-purpose flour 1 cup dry white wine 1 can (15 ounces) whole, peeled tomatoes in juice 5-6 cloves garlic, peeled, crushed, and finely chopped (1 tablespoon) 20 medium mushrooms (about 12 ounces) 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon soy sauce 1 tablespoon chopped fresh tarragon 1. Heat the olive oil until it is hot in a large nonstick skillet. Add the chicken thighs in one layer, and cook them for 5 minutes on each side over medium to high heat. Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan. 2. To the drippings in the skillet add the leeks and onions, and sauté them for 30 seconds. Add the flour, mix it in well, and cook for about 30 seconds. Then mix in the wine and tomatoes. Bring the mixture to a boil over medium heat and pour it into the saucepan containing the chicken. Stir in the garlic, mushrooms, thyme, rosemary, salt, and pepper. 3. Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching, then cover the pan, reduce the heat to low, and cook for 25 minutes. Sprinkle on the tarragon, and mix it in. 4. Serve two thighs per person with some of the vegetables and surrounding liquid. |
Chicken Chasseur|
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