Keith_
Tasty Apprentice
Perfect for cozy nights in or entertaining guests, this recipe is sure to delight your taste buds and leave everyone asking for seconds.
Ingredients:
- 4 chicken breasts, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish
Instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, skin side down, and cook until golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. Pour in the chicken broth, diced tomatoes, white wine, tomato paste, dried thyme, dried parsley, and bay leaf. Stir to combine.
6. Return the chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
7. If you prefer a thicker sauce, you can mix 2 tablespoons of flour with a little water to create a slurry, then stir it into the sauce during the last 5 minutes of cooking.
8. Discard the bay leaf and garnish the Chicken Chasseur with chopped fresh parsley before serving.
Serve the Chicken Chasseur hot, accompanied by your favorite side dishes such as mashed potatoes, rice, or crusty bread.
Enjoy your delicious Chicken Chasseur!
Ingredients:
- 4 chicken breasts, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish
Instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, skin side down, and cook until golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. Pour in the chicken broth, diced tomatoes, white wine, tomato paste, dried thyme, dried parsley, and bay leaf. Stir to combine.
6. Return the chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
7. If you prefer a thicker sauce, you can mix 2 tablespoons of flour with a little water to create a slurry, then stir it into the sauce during the last 5 minutes of cooking.
8. Discard the bay leaf and garnish the Chicken Chasseur with chopped fresh parsley before serving.
Serve the Chicken Chasseur hot, accompanied by your favorite side dishes such as mashed potatoes, rice, or crusty bread.
Enjoy your delicious Chicken Chasseur!
Love the combination of juicy chicken, savory veggies, and a rich tomato sauce and love that it's not too complicated to make either ..
