Chicken Chasseur is one of my favorite dishes. It was one of the first actual dishes we learned to make in culinary school, and it just seemed so rewarding for such a simple dish. I also loved the story behind it… A hunter would go out all day and come home with a game bird, some wild mushrooms, and some fresh herbs and tomatoes. Simple, right? It's a great dish to make when you want a healthy, clean meal, and yet packs so much flavor (mushrooms = umami). The asparagus were on sale and in season, so I grabbed those. If you don't have access to fresh, local asparagus, just use whatever you have on hand. Steamed broccoli would be nice here. A cabbage slaw would work beautifully. (in winter, roasted root vegetables would be great as well!)
- 1 pound asparagus
- 2 tbsp olive oil
- 1 whole chicken, quartered (reserve the back and wing tips for the sauce)
- 1 tbsp butter or ghee
- 1 onion, roughly chopped
- 4 cloves of garlic, minced
- 1 pound of button mushrooms, quartered or sliced
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 can diced tomatoes
- salt, to taste
- parsley, chopped
Toss the asparagus with 1 tbsp of the olive oil and sprinkle with salt. Place them under the broiler for six minutes or until they're done to your taste preference. (I like mine quite firm still.)
Heat the remaining olive oil in a large pan or dutch oven. Once the oil is hot, place the cut up chicken around the pan. You likely won't fit it all at once. It's perfectly fine (preferable even) to do this in batches. If you overcrowd the pan, the chicken will steam more than brown and it will affect the flavor of the sauce. You're going for dark brown but not burnt here. Do not pull and yank on them or you will lose the skin. When you wiggle the chicken pieces with your tongs and they easily lift, they are ready to flip.
Set the browned chicken on a plate and put this aside.
Melt the butter over medium heat and sauté the onion and garlic. After about three minutes or so, they should be aromatic and soft. Add in the mushrooms.
Continue cooking for about seven minutes or until the mushrooms start to let out their juices.
Add in the chicken stock, the wine, and the diced tomatoes and stir to combine.
Put the chicken pieces back in the pan. You should have enough sauce to almost cover the chicken.
Le this continue to cook over medium low heat for about twenty minutes or until the chicken is thoroughly cooked-through.
Stir and check for seasoning. Mine needed a sprinkle of salt, but I pulled the legs out for my kids first.
Stir in the chopped parsley.
Give each person some chicken and scoop over some sauce. Add on some asparagus and you're set!