Chicken Chasseur

Chicken Chasseur
Photo by © Melanie Acevedo

Ingredients

  • 2/3 cup canned low-sodium chicken broth or homemade stock
  • ¼ teaspoon dried thyme
  • 1 cup canned crushed tomatoes, drained
  • ¼ teaspoon dried thyme
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)
  • 2 cloves garlic, minced
  • + 21 more ingredients
    • 2 cloves garlic, minced
    • 2/3 cup canned low-sodium chicken broth or homemade stock
    • 1 onion, chopped
    • 1 tablespoon butter
    • ¾ pound mushrooms, sliced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh parsley
    • ¾ pound mushrooms, sliced
    • 1 ½ teaspoons flour
    • 1 ½ teaspoons flour
    • 6 tablespoons dry vermouth or dry white wine
    • 6 tablespoons dry vermouth or dry white wine
    • 1 tablespoon cooking oil
    • 1 tablespoon cooking oil
    • 1 onion, chopped
    • 1 cup canned crushed tomatoes, drained
    • 1 teaspoon salt
    • 1 teaspoon salt
    • ½ teaspoon fresh-ground black pepper
    • ½ teaspoon fresh-ground black pepper
    • 1 tablespoon butter

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. 2. Add the butter to the pan an...

View full recipe at My Recipes

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