FRENCH HUNTER CHICKEN THIGHS. JON STYLE

 FRENCH HUNTER CHICKEN THIGHS. JON STYLE

 

PORTIONS: 6

 

INGREDIENTS

6 chicken thighs, leave skin on

1½ tsp salt

¼ tsp. ground black pepper

3 tbsp. all-purpose flour

1½ tbsp. bacon fat

1 tbsp. butter

1 minced garlic clove

2/3 cup shallots or onions, diced

¼ cup cognac

10 oz. / 284 gr. Cremini mushrooms, sliced

1 cup red wine

2 cups / 500 ml. chicken broth or water with 1 chicken bouillon

1 cup crushed tomatoes

2 tsp. fresh thyme leaves

 

METHOD

Pad dry chicken thighs with paper towel.

Remove excess fat of the chicken.

Remove the vain inside the chicken thigh.

Season the chicken with salt and pepper.

Dust the chicken thighs with the flour and shake the excess.

In a large frying pan, heat the bacon fat at moderate temperature and cook the chicken on both sides until golden brown. Remove and put on the side.

Remove most of the fat from the frying pan leaving about 1 tbsp. fat.

Add the batter and brown a bit the garlic and onions.

Add and deglaze the pan with cognac. Tilt the pan on the side and let the alcohol to ignite. Let the alcohol to evaporate.

Add and brown the mushrooms. Add and mix thyme leaves.

Pour in the wine and let it reduce to half.

Incorporate the chicken broth and let it reduce to half.

Add crushed tomatoes, mix well and let cook slowly for about 10 minutes.

Place the chicken thighs on the sauce with skin up, cover and cook slowly for about 13 minutes or until thighs are cook.

The sauce should not be too thick or runny. If too thick add chicken broth. If too liquid, cook more to let the liquid to evaporate.

Serve the chicken with some of the mushroom sauce on top.

Roasted potatoes is a good accompaniment.

Roasted sweet potatoes