This Roast Chicken with Sauce Chasseur recipe was in the October, 2019 issue of Food and Wine and I just had to make it. As with all recipes, mine isn’t exactly the same. I feel a recipe is a guide and you make your version as close to the recipe with what you have on hand or what you have available locally, like the Airline Chicken Breast the recipe calls for. What’s an Airline Chicken Breast?
Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless. The cut is also known as a frenched breast. https://en.m.wikipedia.org/wiki/Airline_chicken. If you don’t have a butcher that can cut an airline chicken breast, if you don’t want to cut it yourself, or you can find from a specialty store like Central Market, a bone-in, skin on chicken breast works just as well. That is what I used. You don’t quite have the dramatic presentation, but the taste is the same!
Beautiful Roast Chicken with Sauce Chasseur
Another Roast chicken recipe I think you will love is my Lemon and Garlic Roast Chicken. Here’s the link! https://the2spoons.com/lemon-and-garlic-roast-chicken/. This recipe is on my blog and it is a delicious recipe also!
Beautiful Roast Chicken with Sauce Chasseur
Here you go with the Roasst Chick with Sauce Chasseur recipe. Hope you Enjoy! I served it with a Basmati Rice that I steamed and just added a little salt, pepper and butter. The rice was the perfect accompaniment.
Ingredients
Method
- Preheat oven to 350°F. Heat oil in a 12-inch stainless steel ovenproof skillet over medium-high. Season chicken with salt and pepper. Sear chicken in skillet, skin side down, until skin is crisp and golden brown, about 4 minutes. Flip chicken; add shallots, cut sides down, and press into skillet. Cook chicken and shallots until shallots are browned, about 4 minutes. Add thyme and wine to skillet. Bring to a simmer over medium-high; add broth, and return to a simmer. Carefully transfer skillet (so skin of chicken stays dry) to preheated oven, and roast until thermometer inserted into thickest part of breast registers 155°F, about 20 minutes.
- Remove skillet from oven. Using tongs, place chicken breasts and shallots on a plate; tent with aluminum foil to keep warm while making sauce. Pour broth mixture through a fine wire-mesh strainer into a heatproof bowl or measuring cup, and set aside. Wipe skillet clean, and return to high heat.
- Melt butter in skillet, and add mushrooms in a single layer. Cook, without stirring, until browned on one side, about 2 minutes. Shake skillet to loosen mushrooms; cook, without stirring, until mushrooms just begin to release their juices, about 2 minutes. Add strained broth mixture and cream to skillet, and bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until mushrooms are tender and sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Remove from heat, and stir in tomato, chives, and tarragon; season with salt to taste.
- Slice chicken breasts crosswise into 1-inch-thick pieces. Divide chicken among plates, and serve with sauce chasseur.