Chicken Chasseur

From Cover and Bake

Why this recipe works:

For our best slow-cooker chicken chasseur recipe, we browned bone-in chicken breasts to begin the foundation for the stew, using bacon fat instead of oil for extra flavor. Dry red wine discolored the chicken breasts, so we switched to dry white wine for deglazing the pan, added chicken broth,… read more

For our best slow-cooker chicken chasseur recipe, we browned bone-in chicken breasts to begin the foundation for the stew, using bacon fat instead of oil for extra flavor. Dry red wine discolored the chicken breasts, so we switched to dry white wine for deglazing the pan, added chicken broth, and cooked the stew until the chicken registered 165 degrees. To avoid the dark, mottled discoloration of the chicken that resulted from direct contact with mushrooms, we opted to leave the skin on during cooking to provide a barrier and then remove it just before serving.

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Serves 6

Dried porcini mushrooms are usually sold in 1/4-, 1/3-, or 1/4-ounce packages. If you prefer dark meat, you can substitute 12 bone-in, skin-on chicken thighs for the chicken breasts (use paper towels to remove the skin after browning). Cooking on the high setting will yield tough, stringy meat. We recommend cooking chicken exclusively on the low setting.

Ingredients

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