Preheat your oven to 375 degrees F (190°C) to get it ready for the final cooking stage.

Season the chicken quarters generously on both sides with salt and pepper. This step ensures that the chicken is well-seasoned and will impart flavor to the dish.

In a Dutch oven or a heavy-bottomed oven-safe skillet, heat a few tablespoons of clarified butter over high heat. Once the butter is hot and shimmering, carefully place the chicken pieces skin-side down. Allow them to cook until they turn a beautiful golden brown. This process will take a few minutes.

Once the skin side is nicely browned, flip the chicken pieces over to brown the other side. This browning process helps develop a deep and rich flavor in the dish. Once both sides are browned, remove the chicken from the skillet and place it on a baking sheet.

Transfer the chicken to the preheated oven and bake for about 12 to 15 minutes or until it’s just cooked through. This gentle oven finish ensures that the chicken remains tender and juicy.

In the same skillet, remove all but 2 tablespoons of the rendered fat. Add the thinly sliced cremini mushrooms, season them with a pinch of salt and pepper, and sauté until they turn a beautiful golden brown. This step enhances the earthy flavor of the dish.

Add the finely diced shallots to the skillet and sauté them for about 30 seconds until they become fragrant.

Remove the skillet from the heat and carefully add the Cognac. Return the skillet to the heat and allow the Cognac to cook until it’s completely reduced. This step adds a depth of flavor and a touch of elegance to the sauce.

Pour in the dry white wine and continue to cook until it’s completely reduced, which will take a few minutes. The alcohol will evaporate, leaving behind its essence.

Add the enriched chicken stock and the tomato concasse to the skillet, and bring the mixture to a gentle simmer. Allow it to cook until the sauce thickens enough to coat the back of a spoon. This technique is known as “nappe,” and it results in a velvety sauce that clings to the chicken.

Swirl in the cold butter to add a luscious, glossy finish to the sauce. Be mindful that once the butter is added, the sauce cannot be further reduced, so adjust the thickness to your liking before this step. Season the sauce with salt and pepper to taste.

Finally, stir in the finely chopped fresh tarragon leaves and chervil leaves (or flat-leaf parsley) to infuse the sauce with vibrant herbaceous flavors.

Remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is succulent and full of flavor.

To serve, carefully remove the breastbone from the chicken breasts. Then, cut each breast into 2 even pieces on the bias for an elegant presentation. Additionally, cut the chicken legs into 2 pieces at the joint and on the bias, removing the thighbones. Ensure that only one piece contains a bone for each serving.

Plate your Chicken Chasseur by placing one leg piece and one breast piece on each hot plate. Generously ladle the flavorful sauce over the chicken, ensuring that every bite is coated with the deliciousness of the mushroom and tomato-infused sauce.