Paris is a magical place filled with wonderment, romance, and unbelievable food. Even when you trip into the local bistro after one-too-many afternoon Bordeauxs, you are always greeted with a beautiful meal.
Years ago, when I started my culinary journey, I also began a life-long love affair with French food. Sure, France has had tremendous influence on the culinary world and yes, having knowledge of the French cooking fundamentals enables you to make almost anything. But, for me, French food equals love. Period. It’s decadent, rich, romantic, and comforting. Chicken Chasseur is one of those dishes—delectable, easy, and a dish that’s all heart. Bon Appetite!
Melt two tablespoons of butter in a large skillet. Season chicken on both sides with salt and pepper. Brown meat in 2 batches—8 minutes per batch, 4 minutes each side (you want the skin side to be golden brown and crispy). Remove to a platter and drain ½ the fat out of the pan. Place back on stove and add mushrooms; sauté until brown. Add shallot and cook until translucent, about 2 minutes. Remove from heat and add cognac. Place back on flame and thoroughly reduce. Add white wine and reduce, as well. Combine flour with onion and mushrooms. Add stock, tomatoes, tarragon, and 1 teaspoon parsley. Place chicken back in the pan. Cook covered 10 minutes, uncovered 5 minutes or until sauce thickens a bit; add remaining finishing butter. Taste for seasoning; salt and pepper sauce, if needed. Transfer into four low bowls and garnish with remaining parsley. I highly recommend serving with crusty bread and a crispy Chablis.