“Chasseur” is French for “hunter.” So this dish has the flavor you’d expect from a cook who spent a lot of time prowling the woods. Mushrooms, for one thing, are in there. And the dish is simply prepared, because what hunter goes around making cream sauces? This dish comes from the kitchen of the old Delmonico’s, with a few updatings here and there.
- 1 chicken, cut up
- 1 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. powdered thyme
- 3 Tbs. olive oil
- 4 cloves garlic, chopped
- 1/2 green bell pepper, coarsely chopped
- 6 green onions, chopped
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1 Tbs. lemon juice
- 8 oz. fresh mushrooms, sliced
- 1 Tbs. Worcestershire
Preheat the over to 350 degrees.
1. Combine the flour with the salt, pepper, and thyme. Dust the chicken pieces lightly with the seasoned flour.
2. Heat the olive oil in an oven-proof skillet and cook the garlic, bell pepper, and green onions until the onions are limp. Add the chicken pieces and cook until lightly browned all over.
3. Place the entire skillet into the oven and bake for 25 minutes, turning chicken once.
4. When the juices from the thigh run clear when you prick it with a fork, remove the skillet from the oven. Remove chicken pieces and keep warm.
5. Deglaze the pan with the wine, sherry, and lemon juice. Bring to a boil over medium heat while scraping the bottom of the pan and stirring to distribute the ingredients.
6. Add mushrooms and Worcestershire. Cook until mushrooms begin to turn tender. Adjust seasonings with salt and pepper. Spoon pan contents over the chicken and serve.
Serves two to four.