Chicken Chasseur

Name: Chicken Chasseur
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Cuisine: French
Ingredients: 2 lb Potato; 2 tsp Salt; 1½ lb Chicken Thigh; ½ tsp Black Pepper; 1 tbsp Olive Oil; 10½ oz Mushroom; 2 Shallots; ½ cup White Wine; 7 oz Canned Tomatoes; ⅔ cup Chicken Broth; 1 tsp Tarragon; 2¼ tbsp Butter; ½ cup Milk; ½ oz Fresh Parsley

By Eatpace

Chicken thighs simmer in a mushroom, tomato and white wine sauce, served over mashed potatoes. Boneless chicken keeps the stovetop cooking time short.

Total: 56 min; 10 prep · 46 cook
Serves: 4; Scale it below
Calories: 533; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Chicken thighs and mushrooms in tomato sauce over mashed potatoes, topped with parsley.

56 min

Method

7 steps 10 min prep · 46 min cook

Prep

Step 1. Cover Potato with cold water in a large pot and add half the Salt. Bring to a boil, then simmer until easily pierced with a fork, about 15 minutes; drain and return to the pot off the heat.
Step 2. Meanwhile, season Chicken Thigh with the rest of the Salt and Black Pepper. Heat Olive Oil in a large skillet over medium-high heat. Brown the chicken in batches, about 3 minutes per side; transfer to a plate.
Step 3. Add Mushroom to the skillet over medium-high heat. Cook, stirring occasionally, until browned, about 5 minutes. Add Shallot and cook until softened, about 2 minutes.
Step 4. Pour in White Wine and scrape up the browned bits. Simmer until reduced by about half, about 2 minutes.
Step 5. Stir in Canned Tomatoes, Chicken Broth and Tarragon. Return the chicken and its juices to the skillet. Simmer over medium-low heat until the sauce thickens slightly and the chicken has no pink inside, about 10 minutes.
Step 6. Meanwhile, mash the drained potatoes with Butter and Milk until smooth. Cover to keep warm.

Finish & serve

Step 7. Spoon the potatoes onto plates and top with the chicken and sauce. Scatter Fresh Parsley over each serving.

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Tips

Good to know

Check the chicken with an instant-read thermometer; the thickest part should reach 165°F.

Swap it

Replace the wine with the same amount of chicken stock if you prefer to cook without alcohol.

Leftovers

Refrigerate leftovers for up to 3 days and reheat until the chicken is hot throughout.

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