Chicken Chasseur

Created by Mikekey on January 2, 2015

Ingredients

2 1/2 pounds chicken thighs (8 bone-in, skin on thighs, - see description for alternatives)
1 tablespoon olive oil
4 tablespoons unsalted butter (divided)
2 shallots, peeled and finely chopped
1/2 pound fresh sliced mushrooms (button mushrooms)
1 tablespoon all-purpose flour
1/2 cup white wine

Step 1: Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
Step 2: Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
Step 3: Add the flour and cook, stirring constantly, for 1 minute.
Step 4: Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
Step 5: Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.