Chicken Chasseur - Hunter's Style Chicken

Serves: 4 2 lbs. Chicken Thigh, Bell & Evans is highly recommended As Needed All Purpose Flour, for dredging (Brown Rice Flour for gluten free) 8 oz. Mushrooms, sliced & quartered 8 oz. White Wine, Chardonnay 12 oz. Veal Demi-Glace 8 oz. Chicken Stock 8 oz. Tomato Concasse or Tomato Puree 4 oz. Shallots, brunoise or White Onion, brunoise 2 cloves Garlic, finely diced As Needed Salt & White Pepper As Needed Blended Oil 2 Tbsp. Tarragon, chopped 2 Tbsp. Parsley, rough chopped Method: 1. Preheat a Dutch oven over medium high heat. 2. As the pan heats up, season chicken with salt & pepper. Dredge with A/P flour. 3. Sear the chicken well on both sides until golden brown. Remove and set aside 4. Sweat the onions and garlic until translucent. (add more oil if needed) 5. Add mushrooms and lightly cook 4 minutes. 6. Deglaze with wine. Scrape fond from the bottom and simmer. Reduce by 75%. 7. Add tomato concasse or puree, demi glace, stock and place chicken back into the liquid. 8. Adjust seasonings, bring to simmer, cover and braise for 15 minutes. 9. Remove the lid and continue to braise for 10 minutes more, remove the chicken and continue to reduce until desired thickness is reached. 10. When desired consistency is reached add the tarragon and parsley. Stir and add chicken back to the sauce. 11. Simmer for 5 minutes to get the chicken back to temperature and serve. Notes: • Chicken breast can be substituted BUT it cooks faster and has less flavor. • Boneless / Skinless Chicken thighs work great • Serve with your choice of potatoes, rice or pasta • Can be made with turkey or duck