Chicken Chasseur (Hunters Chicken Stew)

Chicken braised in wine and stock with mushrooms, shallots and carrots.
Braising liquid turns into an outstanding Hunters Sauce.

Coat eight (8) pieces of chicken with oil. Use skin on or skinless chicken pieces.
Sprinkle Two (2) to Three (3) Tsp of Chicken Bullion powder.
Lightly coat the chicken pieces with all-purpose flour.

In large skillet, heat a couple of tablespoons clarified butter or high smoke point cooking oil over medium-low heat.
Lay chicken pieces down and allow the flour to brown to golden brown on all sides of the chicken.

In large pot add some olive oil and heat to medium high.
Add four (4) to six (6) ounces of sliced and chopped mushrooms to the pot.
Add pinch or two of salt and pepper. Allow mushrooms to sauté to remove water from mushroom.
Add chopped Shallots to the pot (apx 1/4 cup).
Allow shallots to sweat off a few minutes then add One (1) heaping tablespoon of minced garlic.
Add two carrots (chopped)
Add One (1) Tsp dried Thyme.
Add One (1) cup white wine.
Add One (1) Tbsp fresh chopped Tarragon.

Allow mixture to simmer a few minutes to evaporate alcohol from the wine.

Add Two (2) Tbsp tomatoe paste.
Once chicken is golden browned, place into the large pot.
Add Three (3) cups of chicken broth.
Add Two (2) to Four (4) Teaspoons of browning sauce, depending on desired darkness of sauce.
Add few pinches of salt to the braising liquid if needed.

Pour the grease off of the skillet and deglaze the skillet with some Cognac and a splash of chicken broth................. pour the deglazed pan drippings into the large pot.

Ensure all chicken pieces are slightly submerged in braising liquid.
Cover and simmer gently for thirty (30) minutes.
Remove lid and allow to simmer additional time until the chicken is very tender but not stringing apart.

Once chicken is tender, taste the sauce and adjust salt/pepper of needed.

Add a little corn starch slurry if sauce is not thick enough.
Once sauce is right...............................
Add Two (2) Tbsp dried parsley and Two (2) Tbsp of butter to the sauce.
Turn heat off and incorporate.
Serve with mashed potatoes or roasted potatoes.