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Source: Food and Wine Quick from Scratch

Chicken Chasseur
A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 tablespoon cooking oil
4 Bone-in chicken breasts, (about 2 1/4 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 garlic cloves, minced
1 1/2 teaspoons all-purpose flour
6 tablespoons dry vermouth, or dry white wine
2/3 cup canned low sodium chicken broth
1 cup canned crushed tomatoes in thick puree, drained
1/4 teaspoon dried thyme or 2 tablespoons chopped parsley




In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.


Wine Recommendation: This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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