French Hunter's Chicken (Printable Version)
# What You’ll Need:
01 -
3 brown-skinned Russet potatoes.
02 -
4 tablespoons butter, split in half.
03 -
4 tablespoons virgin olive oil.
04 -
3 pounds chicken pieces with bones.
05 -
2 teaspoons sea salt.
06 -
½ teaspoon freshly ground black pepper.
07 -
1 pound baby cremini mushrooms.
08 -
¼ cup finely chopped shallots.
09 -
1½ tablespoons crushed garlic.
10 -
½ cup good quality brandy or cognac.
11 -
½ cup dry white wine.
12 -
3 tablespoons rich tomato paste.
13 -
2 diced Roma tomatoes.
14 -
1½ cups homemade chicken stock.
15 -
½ cup savory beef stock.
16 -
¼ cup tangy sour cream.
17 -
2 tablespoons chopped fresh tarragon.
18 -
2 tablespoons snipped fresh parsley.
# Steps To Make It:
01 -
Dust chicken with pepper and salt. If you want, get some mashed potatoes going too.
02 -
Put chicken in hot oil and butter mixture for about 8 minutes each side until fully cooked. Take it out and keep it warm.
03 -
Toss mushrooms into the same hot pan for 3 minutes. Throw in garlic and shallots and cook just 1 minute more.
04 -
Pour in brandy followed by wine and let it bubble down. Mix in tomatoes, both stocks and add sour cream. Let it cook down until it gets thick.
05 -
Mix butter and tarragon into the sauce. Put chicken back in the pan. Sprinkle fresh parsley on top before serving.
# Extra Notes:
01 -
Works great with either chicken thighs or breasts.
02 -
Most folks serve this with a side of creamy mashed potatoes.