Chicken Chasseur

• 8 8 skinless chicken breasts or 1 whole chicken, cut into 8 pieces
• 5 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 1/4 lb button mushroom, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 2 tablespoons Bourbon or 2 tablespoons whiskey
• 2 teaspoons tomato paste
• 3/4 cup chicken stock
• 2 teaspoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 1 teaspoon chopped parsley

1. Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
2. Saute the chicken until golden brown on both sides.
3. Remove to a plate or bowl and reserve.
4. Saute the shallots until soft but not brown.
5. Add the mushrooms, put on the lid, and cook for 3 minutes.
6. Add the flour and cook, stirring, for 1 minute.
7. Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
8. Bring to a simmer, stirring; then reduce the heat.
9. Add the tarragon.
10. Put the chicken and juices back into the pan.
11. Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
12. Serve directly from the buffet casserole, or remove to a platter.
13. If your parsley is not bitter tasting, sprinkle with chopped parsley.

chicken breasts, extra virgin olive oil, shallots, button mushroom, flour, white wine, bourbon, tomato paste, chicken stock, tarragon, parsley

Taken from www.food.com/recipe/chicken-chasseur-33844 (may not work)