Chicken Chasseur (Hunter-Style Chicken) With Creamy Polenta With Gruyere And Parmesan
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Shallot (finely diced)2 tbsps
Tomato Paste1 cup
White Wine (dry)2 tbsps
Cognac5 cups
Chicken Stock (low-sodium)2 tbsps
Butter (cold)1 cup
Polenta (quick-cooking)1 cup
Heavy Cream1 cup
Gruyere (grated)1 cup
Grated ParmesanDirections:
1
Heat a few tablespoons of oil in a Dutch oven over high heat
2
Sprinkle the chicken pieces on both sides with salt and pepper
3
Place the chicken in skin-side down and cook until golden brown
4
Turn the chicken over and brown the other side
5
Remove the chicken to a baking sheet or plate and set aside
6
Add the mushrooms, season with salt and pepper and saute until golden brown
7
Remove the mushrooms from the pan
8
Add a touch more canola oil and add the shallots and cook for 30 seconds
9
Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes
10
Add the white wine and cognac and reduce for 4 to 5 minutes
11
Add the stock and bring to a boil
12
Add the mushrooms and nestle the chicken into the sauce, skin-side up
13
Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes
14
Once the chicken is cooked, remove it from the pan and put on a plate
15
Taste the sauce
16
Add 1 more tablespoon tomato paste and whisk to combine
17
Add the butter to enrich the sauce
18
Check the seasoning
19
Add the tarragon and stir to combine
20
Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan
21
Garnish with a couple sprigs of chervil
22
Add the stock to a medium saucepan and bring to a boil over high heat
23
Add the polenta in a fine stream, whisking constantly with a wire whisk
24
Once all the polenta has been added, reduce the heat to low and cover the pan
25
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
26
Remove from the heat and stir in the heavy cream and cheeses until combined
27
Taste and season with salt and pepper