It is cool enough that I can have something simmering on the stove and not regret it later but I’m bagged and don’t feel like playing nursemaid very much.  I’m wanting something with chicken but rich and quick (sounds like a dream date doesn’t it?). 

It’s funny how by the spring you’re tired of stewed meals but by this time of year you want something comforting.

How about a classic that every apprentice chef has to master-chicken chasseur (aka Hunter Chicken aka fancy, chicken stew)?  This is a sort of 1950’s housewife-dinner-party-food and I can’t seem to get enough of this stuff.  It falls into the same category as beef bourginon, coq au vin, beef wellington…

Why did we did we ever get away from these satisfying dishes?

All you need is 7 chicken thighs (or cut-up a whole chicken), 2 oz white wine, a splash of cognac, 1 garlic clove, 1 chopped shallot, 11/2 cups of chicken stock, 2 cups sliced cremini mushrooms and 1/4 cup crushed tomatoes.

Brown your chicken and remove from pan.

Add your shallots and garlic and brown. Deglaze the pan with cognac.   Add your mushrooms and saute and add back the chicken.

Top with the rest of your ingredients and let simmer away for at least an hour until you have a lovely thick sauce.

Finish with a T. of butter (thickens the sauce), 1 tsp. fresh chopped tarragon and the same of fresh parsley.

Serve with rice and a nice big cob of corn. Comforting but still celebrates the season.

I just found out about two most excellent blog surprises today.  One I can share tomorrow and another I can tell you all about later in September.  How is it that each time you get a bit discouraged that something spectacular happens.  What am I saying?  We all know why. 🙂

Advertisements