Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 52210">Chicken Breasts Chausseur&nbsp;&nbsp; &nbsp;&nbsp;Chicken &quot;in the style of the hunter&quot;. 6&nbsp; chicken breast halves, bone-in&nbsp;&nbsp; 2&nbsp; tablespoons vegetable oil&nbsp;&nbsp; 1&nbsp; tablespoon butter&nbsp;&nbsp; 2&nbsp; shallots, finely chopped or 1 small onion, finely chopped&nbsp;&nbsp; 1/2&nbsp; lb fresh mushrooms, quartered&nbsp;&nbsp; 2&nbsp; garlic cloves, crushed&nbsp;&nbsp; 2&nbsp; fresh tomatoes, peeled, seeded and chopped&nbsp;&nbsp; 1/2&nbsp; teaspoon dried tarragon&nbsp;&nbsp; 1/2&nbsp; teaspoon dried thyme leaves or oregano leaves&nbsp;&nbsp; 1/2&nbsp; teaspoon salt&nbsp;&nbsp; 1/4&nbsp; teaspoon fresh ground pepper&nbsp;&nbsp; 1/2&nbsp; cup dry white wine&nbsp;&nbsp; 1/2&nbsp; cup beef broth&nbsp;&nbsp; 1&nbsp; tablespoon cornstarch, dissolved in&nbsp;&nbsp; 2&nbsp; tablespoons water&nbsp;&nbsp; &nbsp;In one of those big 5 L covered frying pans (or a Dutch oven), heat oil and butter over medium heat. Add chicken and cook, turning, till browned all over, about 10 minutes. Remove and set aside.&nbsp; Add shallots or onion to pan drippings, cook 1 minute to soften. Add mushrooms, cook until lightly browned, about 3 minutes.&nbsp; Add garlic, tomatoes, tarragon, thyme, salt and pepper, simmer 5 minutes.&nbsp; Add wine and beef broth. Return chicken to pan, cover, and cook over low heat until tender, about 20 minutes. Remove chicken.&nbsp; Stir dissolved cornstarch into sauce. Bring to a boil and cook, stirring, until thickened, 1 - 2 minutes. Return chicken to the pan and turn to coat with sauce.</blockquote>

[QUOTE="moreluck, post: 52210"] Chicken Breasts Chausseur Chicken "in the style of the hunter". 6 chicken breast halves, bone-in 2 tablespoons vegetable oil 1 tablespoon butter 2 shallots, finely chopped or 1 small onion, finely chopped 1/2 lb fresh mushrooms, quartered 2 garlic cloves, crushed 2 fresh tomatoes, peeled, seeded and chopped 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme leaves or oregano leaves 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/2 cup dry white wine 1/2 cup beef broth 1 tablespoon cornstarch, dissolved in 2 tablespoons water In one of those big 5 L covered frying pans (or a Dutch oven), heat oil and butter over medium heat. Add chicken and cook, turning, till browned all over, about 10 minutes. Remove and set aside. Add shallots or onion to pan drippings, cook 1 minute to soften. Add mushrooms, cook until lightly browned, about 3 minutes. Add garlic, tomatoes, tarragon, thyme, salt and pepper, simmer 5 minutes. Add wine and beef broth. Return chicken to pan, cover, and cook over low heat until tender, about 20 minutes. Remove chicken. Stir dissolved cornstarch into sauce. Bring to a boil and cook, stirring, until thickened, 1 - 2 minutes. Return chicken to the pan and turn to coat with sauce. [/QUOTE]

Verification