Hubby has been working out in the yard and I have been working on grad school, so I needed something that could cook itself while we were busy. This Chicken Chasseur recipe fit the ticket. The prep can be done in about 15 minutes. Then you just fix it, forget it, and come back to a hearty, aromatic chicken breast. But who cares about the chicken, this sauce is, literally, bowl licking good. Mushrooms, butter, thyme, and cognac were made for each other. In my world, my best friend is not the “P to my J”, she is the butter to my mushrooms!
Here are your prep steps:
Put it all into the slow cooker and cook for 1 1/2 hours on high. Then reduce your sauce (and resist to slurp it all up on its own!) Serve the chicken and sauce with a crusty bread or over egg noodles.
Slow Cooker Chicken Chasseur
Adapted from Crock Tease and Bobby Flay
1 1/2 pounds bone-in split chicken chicken breasts
4 tablespoons butter
2 cloves garlic, minced
2 large shallots, diced
1 1/2 tablespoons flour
2 tablespoons cognac
2 tablespoons dry vermouth
3/4 cup chicken broth
1 can diced tomatoes, well drained
4 – 5 spring fresh thyme, tied together with butcher twine
Salt and pepper to taste
Over medium-high heat, melt butter in a large skillet. Add chicken breasts and sear on each side until golden brown, about five minutes on each side. Remove from the pot and set aside. Turn heat to low and add garlic, shallots, and mushrooms to the skillet. Cook for a few minutes, just until softened. Add the flour and cook for 2 minutes. Whisk in the cognac and sherry and cook for one minute more. Pour the mushrooms sauce into the slow-cooker crock. Stir in the tomatoes, broth, and the bundle of thyme. Mix in the salt and pepper, to taste.
Lay the chicken breasts on top of the mixture and cook for 2-3 hours on low or 1 1/2 hours on high, until chicken is cooked through. Remove the lid about 20 minutes before serving to further reduce the sauce (or pour it back into your skillet to make short work of reducing the sauce over medium heat.) Remove the thyme bundle. Serve with sauce ladled over the chicken, or shred the chicken and spoon it over egg noodles.
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