Poulet Chasseur

Pat the chicken legs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.

Lightly dredge the chicken pieces in flour, shaking off any excess.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.

Carefully place the chicken pieces, skin-side down if applicable, into the hot skillet. Sear for about 4-5 minutes per side, until nicely browned. Do this in batches if necessary to avoid overcrowding the pan.

Remove the browned chicken from the skillet and set aside on a plate.

Add the sliced shallots to the skillet and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5-7 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-5 minutes, until the mushrooms have released their liquid and started to brown.

Sprinkle the flour over the shallots and mushrooms. Stir well and cook for 1 minute to cook out the raw flour taste.

Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Let it bubble and reduce slightly.

Stir in the chopped tomatoes and soy sauce. Bring the mixture to a simmer.

Return the seared chicken pieces to the skillet, nestling them into the sauce. Add the sprig of thyme.

Cover the skillet and reduce the heat to low. Let the chicken simmer gently for 30-35 minutes, or until cooked through and tender. Turn the chicken pieces occasionally to ensure even cooking.

Remove the thyme sprig. Taste the sauce and adjust seasoning with salt and pepper if needed.

Transfer the chicken and sauce to a serving platter. Spoon any extra sauce over the chicken. Garnish with chopped tarragon.