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