Chicken with Shaser Sauce in a Multicooker
6 servings
300 minutes
Chicken with chasseur sauce is a classic dish of European cuisine inspired by French traditions. The rich aroma of bacon, the tenderness of chicken thighs, and the depth of flavor from mushrooms, porcini, and red wine make this recipe a true gastronomic find. The chasseur sauce, infused with rich notes of tomatoes, herbs, and spices, transforms simple braised meat into an exquisite delicacy. It is prepared in a multicooker, which helps retain the juiciness of the chicken and reveal all the flavor nuances of the ingredients. This dish is perfect for a cozy family dinner or festive table and its versatility allows it to be served with both potatoes and crispy bread dipped in the rich sauce.
1
Chop the bacon finely and fry it for 8 minutes in a 20 cm diameter pan. Then transfer it to a multicooker, draining the fat into a separate container as it will be needed later.
- Bacon: 220 g
2
Dry the chicken with paper towels and season with salt and pepper. Pour 2 teaspoons of fat into the pan and heat it over medium-high heat. Place half of the chicken in and fry it on both sides for 10 minutes, then transfer to the multicooker, removing the skin. Do the same with another 2 teaspoons of fat and the remaining chicken. Drain all the fat from the pan.
- Chicken thighs: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Then pour 2 teaspoons of fat back into the pan and heat it over medium heat. Add quartered mushrooms, chopped onion, and a pinch of salt. Fry until the mushrooms are browned for 10-15 minutes, then add minced garlic and cook for another 15 seconds. Stirring, add wine and tomato paste and simmer for about 5 minutes until the wine reduces by half. Then transfer everything to the multicooker.
- Champignons: 550 g
- Red onion: 1 head
- Garlic: 4 cloves
- Red dry wine: 1.5 glass
- Tomato paste: 2 tablespoons
4
Send the tomatoes there, first draining the liquid, 1.5 cups of broth, rinsed and finely chopped white mushrooms, thyme, bay leaves, and pepper flakes. Set the 'low simmer' mode and cook for 4 hours.
- Canned tomatoes in pieces: 400 g
- Chicken broth: 2 glasss
- Dried porcini mushrooms: 7 g
- Dried thyme: 1 teaspoon
- Bay leaf: 2 pieces
- Red pepper flakes: 0.5 teaspoon
5
Place the chicken on a plate and cover it with foil. Remove the bay leaves and set the 'high stew' mode. Mix the remaining broth with flour well and pour it into the multicooker. Cook for 15-30 minutes until the sauce thickens. Sprinkle with chopped parsley and season to taste with salt and pepper. Before serving, pour the sauce with vegetables over the chicken, serving the remaining sauce separately.
- Chicken broth: 2 glasss
- Wheat flour: 0.3 glass
- Parsley: 7 g
- Salt: to taste
- Ground black pepper: to taste