Adapted from La Bonne Cuisine de Madame E. Saint-Ange
Total prep and cooking time: 1 hour.
- A 12" skillet or pan
- A Frywall that fits (see our sizing guide)
- 8 chicken thighs*, salted and peppered
- 1/2 lb. mushrooms, whole or thickly cut
- 2 shallots, minced
- 2 tbsp. tomato paste
- 2 tbsp. cognac
- 1/4 cup dry white wine
- 1 1/2 cups unsalted chicken stock
- 1 tsp. chopped parsley
- 1 tsp. chopped tarragon
- 1 tbsp. butter
- 1 tbsp olive oil
Preheat oven to 350°. Preheat the skillet on the stove over high heat, then place the Frywall into position. Add the olive oil. When the oil is shimmering and almost smoking, use tongs to place the chicken thighs skin-side down into the skillet. Cook for about five minutes. Flip when the skin is golden brown and releases easily from the pan. Let the thighs cook for another five minutes on the other side. Remove the chicken to a baking dish and place the oven for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
Turn off the stovetop heat and remove the Frywall. Using a spoon, remove the excess grease, leaving approximately a tablespoon of oil in the skillet. Don't scrape off or remove any of the crystalized pan juices.
Place the Frywall back into position and fire up the stove. Start the sauce by adding the mushrooms to the skillet. Stir for about 30 seconds on medium-high heat until the mushroom begin to soften, then and add the shallots and still for another 30 seconds. Next add the tomato paste, stirring vigorously while it browns for another 30 seconds or so.
Add the liquid ingredients to the pan, beginning with the cognac. You may want to carefully light the cognac to burn off the alcohol, but this isn't necessary. Stir until completely evaporated. Add the white wine and cook down until the liquid is again almost completely evaporated. Next add the chicken stock and cook until it has reduced to about 1/4 of the original volume and the sauce has a gravy-like consistency. Taste the sauce and salt as necessary. Stir in about half of the fresh herbs. Finish the sauce by stirring in the cold butter.
Remove the chicken from the oven and place the thighs back into the skillet with the sauce. Turn off the heat and garnish with the remainder of the parsley and tarragon.
Bon appétit and have a delicious weekend.
* You can substitute a whole medium chicken, quartered, or four smallish chicken breasts.