Chicken Chasseur

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 shallot, minced
• 2 garlic cloves, minced
• 3/4 cup dry white wine
• 1 cup chicken broth
• 2 tomatoes, diced, or 1 cup canned diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp chopped tarragon
• 2 tbsp chopped parsley

Before you cook

• Pat the chicken thighs dry and season generously with salt and pepper.
• Slice the mushrooms and mince the shallot and garlic.

Steps

1. Heat the butter and oil in a wide skillet over medium-high heat.
2. Brown the chicken thighs skin-side down for 6 minutes until deep golden.
3. Flip and brown the other side for 4 minutes, then remove the chicken and set aside.
4. Add the mushrooms to the same pan and cook for 6 minutes until browned, without stirring too often.
5. Add the shallot and garlic and cook for 2 minutes until fragrant.
6. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
7. Simmer for 3 minutes until the wine reduces by half.
8. Stir in the tomato paste, then add the broth and diced tomatoes.
9. Return the chicken to the pan, skin-side up, along with any accumulated juices.
10. Reduce the heat to low, cover partially, and simmer for 25 minutes until the chicken is cooked through and the sauce has thickened.
11. Stir in the tarragon during the last 5 minutes of cooking.
12. Taste the sauce and adjust the seasoning with salt and pepper.
13. Scatter the parsley over the top and serve with crusty bread or rice.