The best chicken chasseur recipe bobby

Ingredients

1 tablespoon oil
4 bone-in chicken breasts (a couple of 1/4 pounds in most)
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic clove, minced
1 1/2 teaspoons flour
6 tablespoons dry vermouth or dry white-colored wine
2/3 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomato plants, drained
1/4 teaspoon dried thyme
two tablespoons chopped fresh parsley

Steps to make this recipe

Inside a large, deep fry pan, heat the oil over moderately high temperature. Season the chicken with 1/4 teaspoon each one of the pepper and salt and increase the pan. Prepare until browned, turning, 8 minutes in most. Remove. Pour off basically 1 tablespoon fat in the pan.

Add some butter towards the pan and lower heat to moderately low. Add some onion and prepare, stirring from time to time, until translucent, about a few minutes. Enhance the heat to moderately high. Add some mushrooms, garlic clove, and 1/4 teaspoon from the salt. Prepare, stirring frequently, before the vegetables are browned, about a few minutes.

Add some flour and prepare, stirring, for thirty seconds. Stir within the vermouth and produce to a simmer. Stir within the broth, tomato plants, thyme, and also the remaining 1/2 teaspoon salt. Add some chicken and then any accrued juices. Lessen the heat simmer, covered, before the chicken is completed, about ten minutes. Stir within the parsley and also the remaining 1/4 teaspoon pepper.

Recommended Pairing

This earthy dish is perfectly suitable for the country charms of the country dark wine from southwestern France. Locate a bottle from among the various appellations for the reason that region, for example Cahors, Madiran, or Bergerac.

Photo Leela Cyd Printed This summer 2012