Chicken Chasseur

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Heat 6 oz of oil in a pan until hot.

Place chicken, presentation side down, into the hot oil.

Cook chicken until browned on one side, ensuring it reaches an internal temperature of 165°F to kill salmonella.

Observe the exterior browning as the natural sugars caramelize due to the Maillard reaction.

Turn the chicken over to brown the other side, which cooks faster since it's already heated.

Remove the chicken from the pan and dispose of most of the oil, leaving about 2 tablespoons.

Add shallots to the pan and sauté them.

Introduce quartered mushrooms and sauté until they absorb some fat and moisture.

Deglaze the pan with chicken stock and a little brown stock, stirring to combine.

Return the chicken to the pan, flipping it over to ensure both sides are coated with the sauce.

Allow the chicken to braise in the liquid, flipping halfway through the cooking process for even flavor.

If desired, finish the chicken in the oven for a crispier skin, but note it may sacrifice some flavor.

Add additional salt and pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens