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Chicken Chasseur | French Hunter’s Chicken, with Mushrooms, White Wine, Tomatoes, and Tarragon

As the title suggests, this dish originated from hunting game in the Autumn while mushrooms were coming up in the forest. You can use any part of the chicken you like, though I find that white meat in braised dishes like this tends to dry out. As for the wine, I suggest anything you like to drink, as long as it is on the drier side. Brandy is sometimes used as well, and there are many different variations to this dish, so check out a few recipes, and see which you like the most. This video demonstrates the basic technique and shows how to thicken your sauce with flour.

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