Chicken Chasseur Recipe (Three Mushrooms, Red Wine)

  • Preparation 25 min
  • Cooking 1 h 25 min
  • Servings 4 to 6
  • Freezing Absolutely

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Chicken

  • 4 skinless chicken thighs
  • 15 ml (1 tbsp) olive oil
  • Salt and pepper

Sauce

  • 45 ml (3 tbsp) butter
  • 200 g king oyster mushrooms, sliced
  • 227 g cremini mushrooms, sliced
  • 125 g shiitake mushrooms, sliced
  • 2 ml (1/2 tsp) dried thyme
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 30 ml (2 tbsp) unbleached all-purpose flour
  • 125 ml (1/2 cup) dry red wine
  • 375 ml (1 1/2 cups) beef broth
  • 1 small tomato, seeded and diced
  • 5 ml (1 tsp) fresh tarragon, chopped

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Preparation

  • Using a knife, cut the thighs in two by separating the drumsticks from the upper thighs.
  • In a large pot over medium-high heat, brown the chicken in the oil on both sides. Season with salt and pepper. Set aside in a bowl.
  • In the same pot over medium-high heat, brown the three mushrooms in the butter with the dried thyme, 5 to 6 minutes, adding a drizzle of oil if needed. Don’t stir constantly. Let them colour.
  • Add the onion and garlic. Continue cooking 3 to 4 minutes, until the onion is tender.
  • Dust with the flour and coat the mushrooms well. Deglaze with the red wine, scraping the bottom with a wooden spoon, then let reduce for about 1 minute.
  • Add the beef broth, tomato, and reserved chicken with its juices. Bring to a boil, then cover, reduce to low heat, and let simmer for 1 hour, stirring occasionally.
  • Remove the lid and let the sauce reduce for about 5 minutes, or until it coats the back of a spoon. Adjust seasoning.
  • Add the fresh tarragon just before serving. Serve with buttered pasta.