I know that I say that all my recipes are delicious, but there are some that are outstanding. This is one of them. It is really simple to make but plan ahead by dedicating a Sunday afternoon to slow simmer a batch of Sauce Espagnole. This is the key ingredient! Serve this Chicken in Chasseur Sauce right from the skillet for an easy dinner, just add some fresh crunchy bread to ‘scarpetta’ up the beautiful sauce.
Ingredients
- 2 chicken legs skin on bone in, cut into thigh and drum stick portions
- 1 tbsp unsalted butter
- 1 tbsp oil
Sauce Chasseur (Hunter's Sauce)
- 1 medium shallot finely chopped
- 10-12 whole mushrooms sliced
- 3-4 sprigs parsley chopped
- 1/2 cup Sauce Espagnole
- 1/2 cup white wine
- 1/2 cup tomato sauce
Instructions
- Gather ingredients before starting the recipe.
- Season chicken on both sides.
- Heat butter and oil in a medium sauté pan until bubbling,
- Add chicken to skillet, skin side down, and sear for 6-8 minutes, or until the chicken is a nice golden color.
- Flip chicken, and cook for another 6-8 minutes. Remove chicken pieces to a platter.
- Add shallots to sauté pan and cook over medium heat until the the shallots become soft, 3-4 minutes.
- Add sliced mushrooms and increase heat to medium high and cook until the mushrooms begin to brown, 3-4 minutes.
- De-glaze pan with white wine, scraping up all the brown bits from the bottom of the pan. Cook until the wine is reduced by half, about 3-4 minutes.
- Add sauce espanol, tomato sauce and chopped parsley, stir to combine,
- Return chicken to the pan. Reduce heat to medium low so that the sauce is gently simmering, cover the pan with a lid and cook for 15-20 minutes, or until the chicken has cooked through.
