Chicken Chasseur- Paleo Style

You needn't compromise your Paleo values when adding an air of France to your cooking!

Rather than sticking with the traditional recipe which would include thickening the sauce with flour and butter, you can easily prep it without!

Sear skin-on, bone-in free range chicken in a hot skillet with a little olive oil for about 6- 8 minutes on each side.  Remove from pan, & set aside.

Add some chopped mushrooms, shallots, garlic and saute a bit longer.

 

Pour in a tablespoon or two of brandy (again- occasional spirits, especially in cooking where the alcohol will evaporate, are fine!), remove from flame and light on fire.  Shake pan til flames subside, and return to heat.  Add some dry white wine and homemade chicken broth and cook til reduced.  Add some freshly chopped tomato, some chopped parsley and then turn off heat and cover.

Meanwhile, place chicken into a pre-heated oven and cook til internal temp = 160F.  (The sauce should simmer while the chicken is cooking).

Remove from oven and pour sauce on top of chicken: