Homemade Chicken Chasseur

Name: Homemade Chicken Chasseur
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 4 chicken breasts (bone-in, about 2 1/4 lbs.in all); 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon butter; 1 onion, chopped; 3/4 lb mushroom, sliced; 2 fresh garlic cloves, minced; 1 1/2 teaspoons flour; 6 tablespoons dry vermouth or 6 tablespoons dry white wine; 2/3 cup low sodium chicken broth or 2/3 cup homemade stock; 1 cup crushed tomatoes, canned, drained; 1/4 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped

Submitted by FLUFFSTER

"This is a wonderful meal for friends and family. It is actually much better the day after. I use the small, brown Cremini mushrooms, but you can use the white button ones. Serve this with a crisp, romaine salad, some crusty French bread, and country red wine. Times are approximate."

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photo by kellychris

Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 4

ingredients

1 tablespoon olive oil
4 chicken breasts (bone-in, about 2 1/4 lbs.in all)
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
³⁄₄ lb mushroom, sliced
2 fresh garlic cloves, minced
1 ¹⁄₂ teaspoons flour
6 tablespoons dry vermouth or 6 tablespoons dry white wine
²⁄₃ cup low sodium chicken broth or 2/3 cup homemade stock
1 cup crushed tomatoes, canned, drained
¹⁄₄ teaspoon dried thyme
2 tablespoons fresh parsley, chopped

directions

In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
Pour off all but 1 tablespoons fat from the pan.
Add the butter to the pan and reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Raise the heat to moderately high.
Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds.
Stir in the vermouth and bring back to a simmer.
Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
Stir in the parsley and the remaining 1/4 teaspoons pepper.

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Reviews

This was wonderful!! Loved the mixture of mushrooms with bellpeppers- and the sauce!! I need to double the sauce next time- made for BB tag.

kellychris

RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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