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Friday, June 14, 2024

Roast Chicken with Sauce Chasseur

Food and Wine Handbook Mad Genius Tips: 1 pot

This is a recipe to start the new year on a tasty note.

1 tablespoon grapeseed or other neutral oil

4 (8-ounce) skin-on airline chicken breasts or boneless skinless chicken breasts

1 1/2 teaspoons kosher salt, plus more to taste.

1/2 teaspoon black pepper

4 large shallots, halved lengthwise, root ends trimmed.

8 thyme sprigs

1/2 cup dry white wine (such as Aligoté or lightly oaked Chardonnay)

2 cups lower-sodium chicken broth

2 tablespoons unsalted butter

8 ounces fresh wild mushrooms, cleaned and cut into bite-size pieces (about 3 cups)

1/2 cup heavy cream

1 large plum tomato, chopped.

1 tablespoon finely chopped fresh chives.

1 tablespoon finely chopped fresh tarragon.


Preheat oven to 350°F. Heat oil in a 12-inch stainless steel ovenproof skillet over medium-high. Season chicken with salt and pepper. Sear chicken in skillet, skin side down, until skin is crisp and golden brown, about 4 minutes. Flip chicken: add shallots, cut sides down, and press into skillet. Cook chicken and shallots until shallots are browned, about 4 minutes. Add thyme and wine to skillet. Bring to a simmer over medium-high; add broth, and return to a simmer. Carefully transfer skillet (so skin of chicken stays dry) to preheated oven, and roast until thermometer inserted into thickest part of breast registers 155°F, about 20 minutes.

Remove skillet from oven. Using tongs, place chicken breasts and shallots on a plate; tent with aluminum foil to keep warm while making sauce. Pour broth mixture through a fine wire-mesh strainer into a heatproof bowl or measuring cup, and set aside. Wipe skillet clean, and return to high heat.

Melt butter in skillet, and add mushrooms in a single layer. Cook, without stirring, until browned on one side, about 2 minutes. Shake skillet to loosen mushrooms; cook, without stirring, until mushrooms just begin to release their juices, about 2 minutes. Add strained broth mixture and cream to skillet, and bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until mushrooms are tender and sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Remove from heat, and stir in tomato, chives, and tarragon; season with salt to taste.

Slice chicken breasts crosswise into 1-inch-thick pieces. Divide chicken among plates, and serve with sauce chasseur.

Note: This recipe was written by Mary-Frances Heck for the Food and Wine Magazine. You can also find this recipe in the Food and Wine Magazine

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