Chicken Chasseur


For the Chicken

6 pieces Chicken, bone in thighs, and legs

2 teaspoons Salt and pepper

2 tablespoons Avocado oil

1 tablespoon Butter

¼ cup Lupin flour, for dredging

For the Sauce

¾ pound Portobello mushrooms, sliced

1 teaspoon Salt

1 teaspoon Pepper

1 Shallotsm, sliced

3 cloves Garlic, minced

2 ounces Cognac or Brandy

¼ cup White wine

½ teaspoon Tarragonn

½ teaspoon Thyme

1 cup Chicken stock

½ cup Beef stock

3 tablespoons Tomato paste

½ teaspoon Arrowroot powder

2 tablespoons Butter

1 tablespoon Thyme, chopped

For the Chicken

Preheat your oven to 400, then preheat a Dutch oven on the stove top to medium heat and coat it with avocado oil and butter.

Sprinkle salt and pepper over chicken pieces, then dredge chicken pieces in flour and put skin side down into the Dutch oven.

Sear chicken skin side down for 6 minutes (do not disturb the chicken).

Flip and cook the opposite side for 4 minutes (the chicken should have a nice golden brown crust).

Move the chicken onto a baking pan and bake into the oven for 25 minutes.

Remove from the oven and cover with foil to keep warm.

For the Sauce

While the chicken is baking, reduce the stove top heat to medium low.

If needed, add more avocado oilto your Dutch oven.

Add the sliced mushrooms, season with salt and pepper, and cook for 3 minutes.

Reserve half the mushrooms to a plate, rhen add the shallots and garlic, stir and cook for 1 more minute.

Increase the temperature to medium high, rhen pour in cognac, white wine and deglaze the pan.

Add the tarragon and thyme and cook for 3 minutes, the alcohol will evaporate.

Add the beef and chicken stock to the pan with the tomato paste, rhen let the sauce reduce for 10 minutes.

Coat a spoon with the sauce and run your finger down the back of the spoon.

It should leave a trail without sauce (nappé consistency).

You can add a half-teaspoon of Xanthan Gum or Arrowroot Powder to thicken the sauce quicker;

Take the finished sauce off the burner – add the butter until melted and stir to combine.

Add the chicken, then pour the sauce over the top.

Serve in your Dutch oven or plate and top with the reserved mushrooms and fresh thyme. Enjoy!
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