Saturday, 23 June 2007

Chicken Chasseur

Tonight felt the like first time I had really cooked in was wonderful!

I had decided to try something completely new tonight, something French, Chicken Chasseur! It was amazing, and will definitely be served to dinner guests in our new house one day. Tonight we had it with baby roasted potatoes, yummy!

Chicken Chasseur:
Serves 4

  • 4 large chicken breasts
  • 1 shallot chopped
  • 8 oz mushrooms, very thinly sliced
  • 4 cloves of garlic minced
  • 1 large tomato, skin removed, seeded and chopped
  • 1 cup white wine divided
  • 2 tbsp fresh parsley
  • 2 tbsp fresh marjoram
  • Flour for dredging chicken
  • salt and pepper
  • Olive oil
In fry pan heat olive oil, and season chicken with salt and pepper, and cover with flour. Brown chicken, transfer to oven and bake at 350F until no longer pink (approximately 10-15 minutes)

In the same fry pan add shallot, and cook until soft. Next add mushrooms, again cooking until soft. Add garlic and tomatoes, seasoning with salt as pepper if needed.

Add 1/4 cup of wine to deglaze the pan, and cook until pan is almost dry. Add remaining 3/4 cup of wine and simmer untiled just reduced.

Add fresh herbs to sauce, and reduce to desired consistency. Serve over chicken, and enjoy!

Now from the original recipe called for tarragon, unfortunately this is something I do not own and could not find. From my research it is a pretty unique herb with an aromatic, anise-like flavor, and nothing can really substitute it. I used the marjoram in the end, but imagine it would be quite a different dish with the proper herb. I will definitely have to keep my eye out for it in the future.

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