Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 940
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 53
- Cholesterol
- 177
- Sodium
- 1711
- Total: 3 hr 10 min
- Active: 1 hr 45 min
Ingredients
Canola oil
1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)
Kosher salt and freshly ground black pepper
12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths
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.