
This classic Chicken Chasseur is a rich French-style braise made with golden chicken, mushrooms, onion, white wine, and a silky tarragon sauce. It is elegant enough for guests but simple enough for a satisfying family dinner.
Pat the chicken thighs and drumsticks dry with paper towels. Season all over with salt and black pepper, then lightly coat each piece with flour, shaking off any excess.
Heat the vegetable oil in a large skillet or saute pan with a lid over medium-high heat. Add the butter. When the butter is melted and foaming, place the chicken thighs skin-side down and cook for about 5 minutes until deeply golden. Turn and cook for 1 minute more. Transfer to a plate.
Add the drumsticks to the same pan and brown them on 3 sides, about 2 minutes per side. Transfer them to the plate with the thighs.
Increase the heat to high. Add the mushrooms and onions to the pan and cook for 5 minutes, stirring occasionally, until the vegetables soften and begin to color. Stir in the garlic and cook for 30 seconds, just until fragrant.
Pour in the brandy and let it bubble for 20 to 30 seconds to cook off the alcohol. Add the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine reduces by about half.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the beef stock, then stir in any remaining salt and black pepper.
Return the chicken to the pan, skin-side up. Bring the sauce to a gentle simmer, cover, and cook over medium heat for 10 minutes. Remove the lid and continue simmering for 20 minutes, or until the chicken is tender and cooked through.
Transfer the chicken to a plate. Simmer the sauce for 2 to 3 minutes over medium-high heat to reduce slightly.
Turn off the heat and whisk in the cold butter a few cubes at a time until the sauce looks glossy and lightly thickened.
Return the chicken to the pan and spoon the sauce over the top. Sprinkle with fresh tarragon and serve hot, ideally with creamy mashed potatoes.
Use chicken stock instead of beef stock for a lighter sauce if preferred. Do not overcrowd the pan while browning the chicken or the skin will steam instead of crisping. Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.