Chicken chasseur (Frenchy chicken stew with tomatoes and butter)

From Adam Ragusea.

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***RECIPE, SERVES 4-6***

About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
fresh herbs for garnish (I like tarragon)
1 package of egg noodles, cooked per instructions and tossed with a little butter

Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.

Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.

When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you’re using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour.

When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.