Shopping List:

• Any cut of chicken (skin-on dark meat preferred)
• Cooking oil (any kind)
• 1 pint white button mushrooms
• 1 carrot
• 1-2 conventional shallots
• Salt
• Black pepper
• Flour
• Any kind of brandy (Cognac preferred, optionally add white wine)
• 1 small can of tomatoes 
• Chicken stock 
• Soy sauce 
• Butter (~3-4 tbsp) 
• Egg noodles

Steps:

1. Add oil to coat bottom of pan, heat to medium-high temperature.
   
   
2. While pan is warming, chop up a pint of mushrooms into quarters and one carrot, then add to the pan to start cooking in the rendered fat.
   
   
3. After the mushrooms are nearly done, add finely chopped shallots into the pan.
   
   
4. Season the chicken thoroughly with salt and pepper, then lightly coat with flour.
   
   
5. Push vegetables to one side of the pan and add more cooking oil if needed. Place chicken in the pan, skin side down, and cook until gently browned.
   
   
6. Once the chicken is browned, deglaze the pan with brandy and optional white wine.
   NOTE: If using a gas-powered stove, turn off flames before adding brandy, then re-ignite
   
   
7. Add a small can of tomatoes and enough chicken stock to cover everything. Cover and simmer at a low temperature for about an hour, or until chicken is tender.
   
   
8. After simmering and the chicken is tender, remove the pieces from the pan. Then finish the sauce by reducing it until thick, which may take about twenty minutes.
   
   
9. To finish the sauce, add soy sauce for additional seasoning. After the heat is killed and bubbling stops, melt in a generous amount of butter.
   
   
10. Return the chicken pieces to the pan. Spoon sauce over the pieces to reheat, add garnish if desired.
    
    
11. Serve the chicken chasseur with egg noodles cooked according to package instructions, and if desired, buttered to keep warm.

Source: Adam Ragusea