This is a dish I like to bust out when we have a really extravagant meal lined up. It requires a lot of prep work (like 8 hours on your “day off” to make 60 of them) but if you only have 4 to make, you’re laughing. The best part is, once the prep is done, you literally pop them in the oven, pull them out in 16 to 20 minutes, and they are done. It’s a really impressive main course if you have a special occasion coming up, so if you have some time to prepare, give this a shot. Once you take your first bite, I swear you will forget about all the time spent making them.
My brother and his wife came over for dinner last night so I knew I wanted an easy, one pot meal that would simmer away while we could catch up. I knew I had some chicken thighs hiding out in my fridge somewhere, so I dusted off my “Essential Pepin” cookbook to see what the master, Jacques, had to say on the matter. I found a classic French recipe, Chicken Chasseur (“hunter” in French), which typically uses poultry, mushrooms, tomato, and garlic; all things I had on hand. Perfect.