Poulet Sauté Chasseur (French Hunter’s Chicken with Mushrooms)

• 8 Chicken thighs, bone-in, skin-on
• 1 tbsp Olive oil
• 30 g Unsalted butter
• 2 medium Shallot
• 300 g Mushrooms
• 2 medium Tomato, ripe
• 1 tbsp Tomato purée
• 200 ml White wine, dry
• 300 ml Chicken stock
• 1 tsp Black peppercorns
• 10 g Fresh tarragon

1. Pat the chicken dry. Lightly crush the peppercorns with the bottom of a pan or a mortar and pestle, then season the chicken all over with them.
2. Heat the olive oil and half the butter in a large frying pan over medium-high heat. Add the chicken skin-side down and sear for 5 to 6 minutes until deeply golden, then turn and brown the other side for 3 to 4 minutes.
3. Transfer the chicken to a plate. Pour off excess fat if needed, leaving a thin coating in the pan.
4. Lower the heat to medium and add the remaining butter. Add the shallots and cook for 2 minutes until softened, then add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are lightly browned.
5. Stir in the tomatoes and tomato purée and cook for 2 minutes until the purée darkens slightly. Pour in the white wine and simmer for 3 to 4 minutes, scraping up any browned bits, until reduced by about half.
6. Add the chicken stock, then return the chicken (and any juices) to the pan, skin-side up. Bring to a gentle simmer, cover, and cook for 18 to 22 minutes until the chicken is cooked through and the sauce is glossy.
7. Uncover and simmer for 2 to 4 minutes to thicken the sauce slightly if needed. Stir in most of the tarragon, then taste and adjust with a little more crushed peppercorn if you like; scatter over the remaining tarragon to serve.

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