Sunday
Chicken chasseur — Julia Child, reimagined by Bobby Flay
The hunter's chicken: bone-in thighs browned hard, then simmered with shallots, mushrooms, white wine, brandy and tomato, finished with tarragon and cold butter.
Julia Child taught the technique; Bobby Flay gave it the swagger. My first time making it, and it will not be my last.
Method
- 01
Dry the chicken thoroughly and season it generously on both sides. Dry skin is the whole game.
- 02
Heat the olive oil and 30g butter in a wide, heavy pan over medium-high heat. Brown the chicken skin-side down without moving it, 6 to 8 minutes, until deeply golden. Turn, give it 3 minutes more, then lift it out.
- 03
Pour off all but 2 tablespoons of fat. Add the mushrooms in one layer and leave them alone until they colour, then stir and cook until their water has gone.
- 04
Add the shallots with a pinch of salt and soften for 4 minutes, then the garlic for a minute more.
- 05
Off the heat, add the brandy, return to the heat and let it bubble away almost to nothing, scraping the pan.
- 06
Pour in the wine and reduce by half. Add the stock, tomatoes, tomato paste and thyme, and bring to a simmer.
- 07
Return the chicken skin-side up, so the sauce comes about halfway up the pieces. Simmer gently, uncovered, for 30 to 35 minutes, until the chicken is tender and the sauce has thickened and glossed.
- 08
Lift out the chicken. Off the heat, swirl in the cold butter a cube at a time until the sauce shines, then stir in most of the tarragon and parsley. Taste for salt.
- 09
Spoon the sauce over the chicken and scatter the last of the herbs. Serve with mash, rice, or bread you are not ashamed to use as a mop.
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