Chicken Chasseur Recipe

This delicious chicken dish combines crispy chicken thighs with a savory mushroom sauce, accented with fresh herbs and sweet vermouth. Its perfect for a cozy dinner or when you want to impress guests with minimal effort.

Ingredients

• 4 (8 ounce) bone-in, skin-on chicken thighs
• 1 teaspoon freshly ground black pepper
• 1 3/4 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 8 ounces fresh cremini mushrooms, sliced
• 2/3 cup sliced shallot
• 1 tablespoon tomato paste
• 4 cloves garlic, finely chopped
• 1/2 cup plus 1 tablespoon (optional) sweet vermouth, divided
• 1 (15 ounce) can diced tomatoes
• 1 1/2 cups chicken stock
• 1 teaspoon chopped fresh thyme, plus more leaves for garnish
• 1 teaspoon chopped fresh tarragon (optional), plus more leaves for garnish
• 2 tablespoons cold unsalted butter, cubed

Directions

Step 1: Preheat the oven to 375F (190C). Pat the chicken thighs dry with paper towels, then season both sides with freshly ground black pepper and 1 1/4 teaspoons of kosher salt.

Step 2: Heat the olive oil in a large cast-iron skillet over medium heat. Add the chicken thighs, skin-side down, and cook undisturbed until the skin is deeply browned and crispy, about 8 to 10 minutes.

Step 3: Flip the chicken thighs over and cook for another 2 minutes. Transfer the chicken to a large plate and set aside. Remove all but 2 tablespoons of drippings from the skillet.

Step 4: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Spread them in an even layer and cook undisturbed for 4 minutes.

Step 5: Add the sliced shallots and cook, stirring occasionally, until the mushrooms are golden brown and tender, about 4 minutes.

Step 6: Stir in the tomato paste and garlic. Cook, stirring constantly, for 1 minute.

Step 7: Remove the skillet from the heat and add 1/2 cup of sweet vermouth. Stir occasionally until the vermouth is almost reduced but some liquid remains, about 1 minute.

Step 8: Return the skillet to medium-high heat and add the diced tomatoes, chicken stock, and remaining 1/2 teaspoon of kosher salt. Stir to combine.

Step 9: Nestle the chicken thighs, skin-side up, into the tomato mixture. Make sure the chicken skin is exposed and not submerged in the sauce (its okay if the edges are submerged). Place the skillet in the preheated oven and bake uncovered for about 22 minutes, until the chicken reaches an internal temperature of 175F (79C) and the sauce has thickened slightly.

Step 10: Remove the skillet from the oven and transfer the chicken thighs to a large platter. Place the skillet with the mushroom mixture back on the stovetop over medium-high heat. Cook, stirring occasionally, until the sauce is slightly reduced and a spatula leaves a trail when pulled across the bottom of the skillet, about 8 to 10 minutes.

Step 11: Remove from heat and stir in the fresh thyme, tarragon, and cubed butter. Stir until the butter has melted and the sauce becomes velvety, about 1 minute. If desired, add the remaining 1 tablespoon of sweet vermouth.

Step 12: Nestle the chicken thighs back into the sauce, garnish with fresh thyme and tarragon leaves, and serve immediately.

Nutrition Facts (per serving)

• Calories: 710
• Total Fat: 42g (54% DV)
• Saturated Fat: 14g (69% DV)
• Cholesterol: 308mg (103% DV)
• Sodium: 1210mg (53% DV)
• Total Carbohydrates: 21g (8% DV)
• Dietary Fiber: 4g (13% DV)
• Protein: 59g (118% DV)
• Vitamin C: 18mg (20% DV)
• Calcium: 98mg (8% DV)
• Iron: 4mg (22% DV)
• Potassium: 1311mg (28% DV)

Note: Nutritional values are based on a 2,000 calorie diet. Adjustments may be necessary for personal dietary needs.