Playing for Time

Here’s a rustic dish, full of flavor, that will lead to wonderful leftovers all week.  Once you try this smooth sauce you’ll want it on just about everything.

CHICKEN CHASSEUR

Serves 6-8

Ingredients

• 6-8 boneless, skinless chicken breasts
• 2 cups assorted mushrooms, cleaned and sliced
• 1 (14.5 oz.) can crushed tomatoes
• 1 cup chicken stock
• 1/2 cup dry white wine
• 1/4 cup (1/2 stick) unsalted butter, divided
• 2 shallots, minced
• 1 large clove garlic, minced
• 1 bay leaf
• 3 tablespoons all-purpose flour, plus extra as needed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon tomato paste
• kosher salt and freshly ground pepper, to taste

1.  Pat your chicken breasts dry and season them generously with salt and pepper.
2. Pour some flour into a shallow dish and dredge chicken in it so all sides are coated.
3. In a large Dutch oven or deep skillet over medium-high heat, melt 2 tablespoons butter and brown chicken on all sides.
4. Transfer chicken to a plate, leave drippings in Dutch oven, and add remaining butter and olive oil.
5. Sauté shallots until translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
6. Add sliced mushrooms and rosemary to the shallots and cook until mushrooms soften. 5-7 minutes.
7. Sprinkle 3 tablespoons flour evenly over the mushrooms and stir together. Cook for 2-3 minutes, or until thickened.
8. Mix in dry white wine, chicken stock, crushed tomatoes, tomato paste and bay leaf, then return chicken to Dutch oven.
9. Cover, reduce heat to low and simmer for 35 minutes, or until chicken is cooked all the way through.
10. Remove from heat, discard bay leaf, and serve alone or with egg noodles or polenta.

From the Kitchens of Twelve Tomatoes