Entree: Jersey – Jersey Chicken Chasseur (Pan-braised chicken in a mushroom, tomato, and wine hunter-style sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each
- 1/3 cup (45 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, minced (about 2 oz (60 g))
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 g) crushed tomatoes
- 1 tsp (5 ml) chopped fresh thyme or 1/3 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) brandy or cognac (optional, for deglazing)

Instructions

1. Pat the chicken dry, season generously with salt and pepper, and dredge lightly in flour, shaking off excess.
2. Heat the olive oil and 1 tbsp (14 g) butter in a large heavy skillet over medium-high heat. Add chicken, skin side down, and brown until deep golden, 5–7 minutes per side. Transfer chicken to a plate.
3. Add remaining 1 tbsp (14 g) butter to the pan. Sauté mushrooms until browned, about 5 minutes. Add shallots and garlic and cook until softened, 2–3 minutes.
4. Stir in tomato paste and cook 1 minute. If using, add brandy and briefly flambé or let alcohol burn off, then deglaze with the white wine, scraping up browned bits. Reduce wine by half, about 2–3 minutes.
5. Add crushed tomatoes, chicken stock, thyme, and bay leaf. Return chicken to the pan, skin side up, bring to a gentle simmer, cover, and reduce heat to low. Cook until chicken reaches 165°F (74°C) and is tender, about 20–25 minutes.
6. Remove chicken to a serving platter. Increase heat and reduce sauce to desired consistency, adjusting seasoning with salt and pepper. Discard bay leaf, spoon sauce over chicken, sprinkle with parsley, and serve hot.