Hunters Chicken Chasseur

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 chicken breast halves, trimmed of excess fat and skin (bone in)
• salt and pepper
• 2 tablespoons olive oil
• 3 1/2 cups button mushrooms, about 8 ounces (try using half portobello!)
• 1 green onion, sliced
• 3 tablespoons apple juice concentrate (original recipe called for brandy or cognac)
• 1/2 cup dry wine (or grape juice)
• 3 1/2 cups chicken broth
• 1/3 cup canned diced tomato, drained (or use fresh tomatoes)
• 3 tablespoons cold unsalted butter, cut into 4 pieces
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh tarragon, minced

Recipe

• 1 put oven rack in middle postion; heat oven to 400*f. sprinkle chicken evenly with salt and pepper. heat oil in a 12" skillet over medium high heat until almost smoking. add the chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5-8 minutes. using your tongs, turn chicken pieces and brown on other side, about 5 more minutes. place browned chicken side up on baking sheet and set aside.
• 2 pour off all but 2 tbls. fat from pan. add the mushrooms and cook over medium high heat until mushrooms start to brown, 6-8 minutes. reduce heat to medium and add green onions; cook until softened, about 1 minute longer.
• 3 remove the pan from the heat and add apple juice concentratte; let stand until juice warms slightly, about 1 minute. (if using brandy or cognac, wave a lit long match over skillet until brandy ignites.return pan to medium high heat and shake skillet until flames subside). add wine; and using a wooden spoon, scrape brown bits from the pan bottom. simmer briskly until reduced to glaze, about 3 minutes.
• 4 add broth and tomatoes and simmer over medium high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 25 minutes.
• 5 while the sauce is simmering, place the chicken in the oven; roast 15 to 20 minutes. transfer chicken pieces to serving platter and tent with foil.
• 6 when the sauce is nicely reduced, whisk iin butter, one piece at a time, until melted and incorporated. add the parsley and tarragon and adjust seasoning with salt and pepper. spoon sauce over chicken and serve immediately. enjoy!