Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan

Total Time:
3 hr 10 min
Prep:
1 hr 45 min
Cook:
1 hr 25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Canola oil
  • 1/2 chicken, cut into pieces (thigh, leg, 1 breast cut inhalf with wing attached)
  • Kosher salt and freshly ground black pepper
  • 12 to 13 cremini mushrooms, stems removed and caps cut into1/8ths
  • 1 large shallot, finely diced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 tablespoons cognac
  • 1 to 1 1/2 cups chicken stock
  • 1 to 2 tablespoons cold butter
  • Finely chopped fresh tarragon
  • Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows
  • Fresh chervil sprigs, for garnish
  • Creamy Polenta with Gruyere and Parmesan:
  • 5 cups low-sodium chicken stock
  • 1 cup quick-cooking polenta
  • 1/4 cup heavy cream
  • 1/2 cup grated gruyere
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
Directions
  • Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.

  • Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.

  • Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.

  • Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.

Creamy Polenta with Gruyere and Parmesan:
  • Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.

  • Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.


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