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Janet in NC

Here is Chicken Chasseur that I made on Sunday. I had a friend

Veteran Member
1145 posts
Joined: Dec 9, 2005


Posted to Thread #21633 at 1:40 am on Feb 16, 2012

for dinner, ate it left over tonight with the leftover rice and froze a portion for a future dinner. I used 4 chicken legs and 4 boneless chicken thighs. All with visible fat and obvious fatty skin removed. Made extra rice so I could have it for leftovers and for the freezer portion. Someone else posted it here but I can't find it in the search function. It is strangely written but here it is:

8 pieces free range chicken
2 T butter
2 T olive oil
8 oz sliced mushrooms
3 shallots, finely chopped
1 T flour
1/4 C brandy or cognac
1/2 C white wine
1/2 C chicken stock
2 T tomato paste
2 T chopped parsley
s + p

Melt butter and add olive oil in a heavy cooking pot. Fry chicken on both sides until well browned, sprinkle with salt and pepper and remove from pot. Drain oil, deglaze with a little wine and add this to the chicken bowl. Return pot to stove add the rest of the butter and oil and saute shallots for 3 min (I added some chopped garlic here) add mushrooms and cook, stirring for about 10 min, sprinkle with the flour and cook for another minute or two stirring constantly. Add cognac, wine, chicken broth, and tomato paste. (I think I put in a little more paste) Stir until combined and add chicken and juices back. Cover and simmer for about an hour or until chicken is done.

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