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seasonal recipe

Recipe for hunter’s chicken

Sally Pasley Vargas for The Boston Globe

Serves 4

This classic chicken dish never seems to go out of style. In France it is called chicken chasseur, in Italy, chicken cacciatore. Both versions usually contain mushrooms and tomatoes, but Italians often add sweet peppers, while the French like a touch of tarragon. Serve it with rice or mashed potatoes.

8bone-in chicken thighs (about 3 pounds)
Salt and pepper, to taste
2tablespoons olive oil
8ounces crimini mushrooms, sliced
4shallots, finely chopped
2cloves garlic, finely chopped
½teaspoon dried thyme
4teaspoons flour
1can (15 ounces) whole tomatoes, crushed in a bowl
1cup white wine
½cup chicken stock
1tablespoon chopped fresh parsley
1tablespoon chopped fresh tarragon

1. Pat the chicken dry and sprinkle all over with salt and pepper.

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2. In a large, deep skillet over medium heat, heat the olive oil. Add the chicken thighs, skin sides down. Cook for 5 minutes without moving. Turn and brown the other side for 5 minutes. Transfer to a plate. Pour off and discard all but a thin layer of fat.

3. Add the mushrooms, salt, and pepper to the skillet. Cook, stirring often, for 5 minutes, or until browned. Stir in the shallots, garlic, and thyme. Cook, stirring often, 3 minutes more.

4. Sprinkle the flour over the mushrooms. Cook, stirring, for 1 minute. Stir in the tomatoes, wine, and stock. Bring to a boil and return the chicken to the pan.

5. Let the mixture return to a boil, lower the heat, and cover the pan. Cook for 25 minutes, or until the chicken is cooked through and starting to pull away from the bone. Taste the sauce for seasoning and add more salt and pepper, if you like. Sprinkle with parsley and tarragon.

6. Arrange 2 thighs on each of 4 plates and add some of the sauce.

Sally Pasley Vargas

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