A French classic that never seems to go out of style, this earthy dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.
1 Tablespoon cooking oil
4 chicken quarters
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
14 pearl onions peeled, left whole
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
1/2 cup dry white wine
2 Tablespoons cognac
2/3 cup chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds. Stir in the wine and cognac and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Place into the oven to cook for about 45 minutes or until chicken is done.
Remove from the oven allow to cool for 2-3 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper and serve.
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