CHICKEN CHASSEUR
Slow cookers are popular this time of year, when roasts, chili, soups and casseroles that stick to your ribs are called for to chase away the cold weather. But you also can go slow and low in your oven to great effect. This one-pot chicken dish bubbles away for more than 5 hours at 225 degrees or about 125 degrees lower than what most recipes call for.
A classic French stew also known as hunter’s chicken, it pairs seared chicken pieces with mushrooms, tomatoes and white wine, with bacon lardons for added texture and richness.
I find the humongous size of grocery store chicken breasts kind of scary, so I cut up a small fryer; if you don’t know how, there are countless videos on YouTube demonstrating the technique. Serve the finished dish with rice, mashed potatoes, couscous or egg noodles.
1 chicken (2 to 4 pounds), cut into 8 pieces
2 tablespoons combined salt and freshly ground black pepper
1⅓ cups all-purpose flour
2 tablespoons olive oil
2 slices bacon, cut into thin strips
2 tablespoons unsalted butter, room temperature
4 ounces button mushrooms, sliced
2 shallots, sliced ½ cup white wine
2 cups chicken stock, homemade or store-bought 1 tablespoon tomato paste
2 tomatoes, seeded and diced
½ cup finely chopped fresh flat-leaf parsley
3½ tablespoons finely chopped fresh thyme
Season chicken heavily on all sides with salt and pepper, then dredge the front and back of chicken with flour, making sure to shake off any excess.
Preheat oven to 225 degrees. Meanwhile, heat a Dutch oven over medium heat for 5 minutes, then add olive oil. Add bacon and cook until it’s ¾ of the way cooked, about 5 minutes. Remove bacon from pan and set aside.
In batches, trying not to overcrowd the pan, sear the chicken on all sides, 2 minutes per side. When you are on your last batch, add the 2 tablespoons butter.
Remove chicken from pot and add mushrooms and shallots. Cook 2 to 3 minutes, then add white wine and deglaze the pan, making sure you scrape the bottom. Add chicken stock, tomato paste and tomatoes and return bacon and chicken to pot. Let it come to boil, remove from heat, cover and place in oven. Cook for 5 hours, 30 minutes or until the chicken is cooked through and the internal temperature reaches 165 degrees. Remove from oven and let settle for 15 minutes before serving. Garnish with parsley and thyme.
Serves 4 to 6.
— “Low & Slow Cooking: 60 Hands-Off Recipes That Are Worth the Wait” by Robyn Almodovar (Page Street;
Jan. 14, 2020; $22)