Chicken Chasseur

Ingredients

• 2 pounds chicken pieces (breasts and thighs)
• 2 tablespoons olive oil
• 4 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken pieces with salt and pepper on both sides.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Brown chicken pieces on all sides for 3-4 minutes per side, then remove and set aside.
4. In the same pot, sauté onion and mushrooms for 3-4 minutes until softened.
5. Add garlic and cook for 1 minute until fragrant.
6. Deglaze the pot with white wine, scraping up any browned bits, and simmer for 2 minutes.
7. Stir in tomato paste and cook for 1 minute.
8. Add diced tomatoes, chicken broth, thyme, rosemary, and bay leaves.
9. Return chicken pieces to the pot and bring to a simmer.
10. Cover and simmer for 30-35 minutes until chicken is cooked through.
11. Mix cornstarch and water to create a slurry, then stir into the sauce to thicken.
12. Simmer for 2-3 minutes more until sauce reaches desired thickness.
13. Remove bay leaves, taste, and adjust seasoning as needed.
14. Garnish with fresh parsley and serve.

Notes

• Use a Dutch oven or heavy pot to distribute heat evenly and allow for both stovetop and oven cooking if desired.
• Pat chicken dry before browning to achieve better color and browning.
• The sauce can be made ahead; refrigerate for up to 3 days or freeze for up to 3 months.
• Serve over egg noodles, rice, or crusty bread to soak up the rich sauce.
• If sauce is too thick, thin with additional broth; if too thin, increase cornstarch slurry.