Supremes de Volatile Chasseur ( Chicken Breasts Chasseur)
I hope you will have a go ....
Everyone is bound to love it
You can cook the chicken with the bone-in , as that is how they would cook it in France but it's just as delicious if you use boneless chicken breast or pieces ...it's just so much more French Rustic cooked with the different cuts of bone-in Chicken ...I am so in to Rustic Cooking but I am also very aware of what is good for you and what is not ....
This is a fairly healthy recipe
Salt and freshly ground pepper
2 teaspoons olive oil
1 medium carrot, chopped
1/2 cup chopped onions
2 cups Brown Veal Stock (Beef or Chicken will do )
2 cups sliced button mushrooms
2 shallots, minced
2 tablespoons cognac (Brandy or Whisky) OPTIONAL
1/2 cup dry white wine
2 tablespoons chopped fresh tarragon (OPTIONAL)
NOODLES If you wish to serve it on Noodles
OR equally great with CREAMY PARSLEY MASHED POTATOES
Preheat the oven to 350 F.
Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat. ( PLEASE BE VERY CAREFUL ..IF YOU ARE NOT CONFIDENT DOING THIS THEN JUST ADD IT AND DON'T IGNITE IT )
Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.
Or Easier ... place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and the mushroom sauce. Sprinkle with the Sauteed Carrots and Celery Root. Remove and discard the skin from the chicken before eating.