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Chicken Chasseur taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

JB’s Chicken Chasseur – JB’s debut recipe!

Hearty and rustic French chicken dish with mushrooms, garlic, tomato, and a splash of brandy, pressure-cooked for rich flavor and tender meat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 people
Calories 854 kcal

Equipment

  • 1 Pressure cooker or large skillet with lid

Ingredients
  

Main ingredients

  • 4 Chicken thighs bone-in, skin on (~250g each)
  • 4 Chicken drumsticks
  • ¾ teaspoon Cooking salt for chicken seasoning
  • ½ teaspoon Black pepper for chicken seasoning
  • 3 tablespoon Plain flour all-purpose
  • 2 tablespoon Vegetable oil
  • 30 g Unsalted butter for browning
  • 400 g White mushrooms sliced
  • 2 Onions halved and sliced
  • 3 cloves Garlic finely minced
  • ¼ cup Brandy
  • ½ cup Dry white wine like Chardonnay
  • 3 tablespoon Tomato paste
  • 2 ½ cups Beef stock low-sodium
  • ¾ teaspoon Cooking salt for sauce
  • ¼ teaspoon Black pepper for sauce
  • 30 g Unsalted butter cold and cubed
  • 1 tablespoon Fresh tarragon finely chopped
  • Creamy mashed potato or rice for serving

Instructions
 

Instructions

  • Season chicken pieces with salt and pepper, then dust lightly with flour, shaking off the excess.
  • Heat vegetable oil in pressure cooker or skillet over medium-high heat. Add butter. Sear chicken skin-side down in batches until golden brown, about 4–5 minutes per side. Set aside.
  • Reduce heat to medium. Add another tablespoon of butter, then onions. Cook 3–4 minutes until starting to soften.
  • Add sliced mushrooms, cook 6–8 minutes until browned and juices release.
  • Stir in garlic and cook 1 minute until fragrant. Add chicken back into pan.
  • Pour in brandy and wine, scraping up any browned bits. Simmer to reduce slightly.
  • Stir in tomato paste, then add beef stock, salt and pepper.
  • Bring to simmer, close lid and cook under pressure for 25–30 minutes. Then natural release for a few minutes followed by quick release.
  • Optional: Simmer uncovered for 5–10 minutes to thicken sauce.
  • Finish with cold cubed butter and tarragon stirred in gently. Serve hot.

Notes

Serve hot with creamy mashed potatoes, rice or small pasta. Leftovers reheat well and can be frozen for up to 3 months.