Chicken Chasseur

Step 1: Pat the chicken thoroughly dry with paper towels to remove surface moisture, helping the skin brown and reducing splatter. Season all sides with salt and pepper. Coat the chicken in flour, shaking off the excess. The flour helps form a golden crust and later thickens the sauce.

Step 2: Heat the vegetable oil in a large 30 cm/12-inch skillet with a lid over medium-high heat. Add the butter. Once it has melted and is foaming, place the thighs skin-side down in the pan. Sear for 5 minutes until golden and crisp, then flip and cook the other side for 1 minute. Transfer to a plate. Add the drumsticks and brown them on 3 sides, about 2 minutes per side. Transfer them to the plate with the thighs. Take care: the skin can pop and hot oil may splash.

Step 3: In the same pan, increase the heat to high and add the mushrooms and onions. Cook for 5 minutes, stirring occasionally, until the mushrooms begin to wilt. Add the garlic and cook for 30 seconds, until fragrant.

Step 4: Pour in the brandy. If desired, carefully flambé it and let the flame die out by itself, about 10 seconds. Alternatively, let it bubble for 20–30 seconds. Add the white wine and simmer rapidly until reduced by half. Use a wooden spoon to scrape the browned bits from the bottom of the pan into the sauce.

Step 5: Stir in the tomato paste and cook for 1 minute. Add the stock, salt and pepper.

Step 6: Return the chicken to the pan skin-side up, nestling it into the stock. Bring the sauce to a simmer, then reduce the heat to medium for a steady, not rapid, simmer. Cover and simmer for 10 minutes. Remove the lid and simmer uncovered for a further 20 minutes, allowing the sauce to reduce as the chicken finishes cooking.

Step 7: Transfer the cooked chicken to a plate. Turn the heat to medium-high and simmer the sauce for 3 minutes to reduce it slightly.

Step 8: Turn off the heat. Add half the cold butter cubes and stir until melted. Add the remaining butter and stir until melted. This helps emulsify the sauce for a glossy finish and slightly thickens it.

Step 9: Bring the sauce back to a gentle simmer. Return the chicken to the sauce and sprinkle with the fresh tarragon. Serve from the pan with creamy mashed potato.