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Ingredients
| olive oil: 1 Tbl |
| chicken thighs: 8 thighs (skinless) |
| leeks: 1 whole leek (trimmed, cleaned and coarsely chopped) |
| onions: 1 (chopped) |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| white wine: 1 cup |
| canned red tomatoes: 15 oz (1 can) |
| garlic: 5 cloves (crushed and finely chopped) |
| white mushrooms: 20 whole mushrooms |
| fresh thyme: 1 tsp (chopped) |
| fresh rosemary: 1 tsp (chopped) |
| salt: 1 tsp |
| black pepper: 1/2 tsp (freshly ground) |
| soy sauce: 1 Tbl |
| fresh tarragon: 1 Tbl (chopped) |
Chicken Chasseur
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Directions:
- Heat the olive oil until it is hot in a large nonstick skillet. Add the chicken thighs in one layer, and cook them for 5 mins. on each side over medium to high heat. Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan.
- To the drippings in the skillet add the leek and onion, and saute for 30 sec. Add the flour, mix it in well, and cook for about 30 sec. Then mix in the wine and tomatoes. Bring the mixture to a boil over medium heat, and pour it into the saucepan containing the chicken. Stir in the garlic, mushrooms, thyme, rosemary, salt, pepper, and soy sauce.
- Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching, then cover the pan, reduce the heat to low, and cook for 25 mins. Sprinkle on the tarragon, and mix it in.
- Serve two thighs per person with some of the vegetables and surrounding liquid.