Chicken Chasseur - a recipe from Chef JB!

Recipe ⬇️ or PRINT: https://www.recipetineats.com/chicken-chasseur/

So excited to announce Chef JB is starting to contribute recipes on RecipeTin Eats!! Classically trained in France and having worked in Michelin star restaurants around the world, JB has been working with me for the past 5 years. It's now his turn to step into the spotlight!

JB will be sharing classic French recipes and fine-dining restaurant recipes for home cooks.

First up - his classic Chicken Chasseur! Hope you enjoy - Nagi x

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Chef JB’s Chicken Chasseur

4 EACH chicken thighs, bone-in, skin on (~250g/8oz each) & drumsticks
3/4 tsp cooking/kosher salt + 1/2 tsp black pepper
3 tbsp flour (plain/all-purpose)
2 tbsp oil (veg, canola, other plain)
30g / 2 tbsp unsalted butter
SAUCE CHASSEUR:
400g/14oz white mushrooms, sliced 6mm/0.2”
2 onions, brown or yellow, halved, sliced 6mm/0.2”
3 garlic cloves, finely minced
3 tbsp tomato paste
1/4 cup brandy, doesn’t need to be exxy stuff (this is what makes it Chasseur!)
1/2 cup chardonnay or other dry wine, or sub more stock
2 1/2 cups beef stock, low-sodium
3/4 tsp cooking/kosher salt
1/4 tsp black pepper
30g/2 tbsp unsalted butter, cold and cubed (KEEP REFRIGERATED until required)
1 tbsp fresh tarragon, finely chopped (the classic herb, makes it real Chasseur!)
FOR SERVING
Creamy mashed potato (or rice or small pasta)

1. Sprinkle chicken with salt and pepper, then flour, shake off excess well. Heat oil in large 30cm/12” skillet (with a lid) over high, then melt the butter. Once foaming, sear the skin side of the thighs until golden, then cook the other side for just 1 min. Remove, then make drumsticks golden (I do 3 sides).
2. Add mushrooms and onion, cook until onion softened, adding garlic towards the end. Add tomato paste, cook 1 min. Add brandy, either flambe (it will put itself out in 10 sec) or just let it bubble 20-30 sec to cook out the alcohol.
3. Add wine, reduce by half. Add stock, salt and pepper, return chicken into sauce. Bring to simmer, cover, simmer 10 min (average simmer, not low not rapid). Uncover and simmer 20 min. Remove chicken, simmer 3 min. Turn off heat, scatter in half the cold butter, stir to melt, scatter in remaining butter, stir to melt (sauce will thicken and become glossy).
4. Bring back to gentle simmer, put chicken back in, sprinkle with tarragon. Take to table, serve over rice!