Chicken Chasseur

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 50 minutes

Ingredientes

2 pounds bone-in skin-on chicken thighs (about 6), trimmed of excess skin)

Kosher salt

Freshly ground black pepper

1 tablespoon extra virgin olive oil

1/2 pound cremini mushrooms, (sliced)

1/2 cup chopped shallots (2 large)

2 teaspoons fresh chopped thyme (or 1 teaspoon dried thyme)

2 medium garlic cloves, (minced)

1/2 cup dry white wine

1 tablespoon all-purpose flour

1 14-ounce can diced tomatoes (preferably “petite diced”)

1 cup chicken stock

Chopped fresh tarragon or parsley, (for garnish)

Instrucciones

Brown the chicken. Season the chicken on both sides with salt and pepper. Heat 1 tablespoon of the olive oil in a large lidded skillet or sauté pan over medium heat. Add the chicken thighs skin side down and cook without disturbing them until golden brown on the bottom, 6 minutes. Flip with tongs and cook on the second side until golden, 5 minutes more. Transfer to a large plate and set aside. The chicken doesn’t need to be cooked through at this point.

Sauté the vegetables. Add the mushrooms to the pan and cook over medium heat, stirring occasionally, until they begin to give off their liquid, 4 minutes. Add the shallots and thyme and cook, stirring frequently until tender, 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 minute.

Deglaze the pan. Add the wine and cook, stirring up the browned bits on the bottom of the pan until evaporated, 1 minute.

Make the sauce. Add the flour to the pan and cook, stirring constantly, until the flour is absorbed and begins to stick to the bottom of the pan, 1 minute. Add the tomatoes and stock and stir to combine and bring to a simmer over medium high heat.

Braise the chicken. Transfer the chicken thighs, skin side up, along with any accumulated juices on the plate, to the pan. Reduce heat to medium low, cover, and cook for 10 minutes. Uncover pan and continue to simmer, stirring the sauce occasionally, until an instant read thermometer registers at least 165ºF when inserted into the center of the largest thigh without touching the bone and the sauce has thickened, about 15 minutes.

Finish and serve. Taste the sauce and add salt and pepper to the sauce to taste. Garnish with parsley or tarragon and serve.

Nutrición

• Calorías: 354 kcal
• Grasa Total: 24 g
• Grasa Saturada: 6.2 g
• Grasa No Saturada: 15.5 g
• Grasa Trans: 0.1 g
• Colesterol: 125.9 mg
• Sodio: 116.9 mg
• Carbohidratos Totales: 7.7 g
• Fibra Dietética: 1 g
• Azúcares Totales: 2.5 g
• Proteína: 23.3 g