Chicken Chasseur with White and Dark Meat

Name: Chicken Chasseur with White and Dark Meat
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 2 , bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin; 4 , bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin; 2 tablespoons, vegetable oil; 8 ounces, white button mushrooms, cleaned and sliced 1/8 inch thick (about 3 1/2 cups); 1 , medium shallot, minced (about 2 tablespoons); 3 tablespoons, brandy or cognac; 1/2 cup, dry white wine; 3 1/2 cups, low-sodium chicken broth; 1/3 cup, drained canned diced tomatoes; 3 tablespoons, unsalted butter (cold), cut into 4 pieces; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh tarragon leaves

Main Courses
Europe
French
Poultry
Chicken

Appears in Cook's Illustrated March/April 2007

The original chasseur was a preparation fit for even the sorriest spoils of the hunt. Could we adapt this dish to the tamer, milder birds bagged at the local market?

SERVES 4

TIME 1¼ hours

Chicken Chasseur with White and Dark Meat

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