Chicken Chasseur

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Pat chicken dry with paper towels. Season both sides evenly with black pepper and 1 1/4 teaspoons of the salt. Heat oil in a large cast-iron skillet over medium heat. Add chicken, skin-side down, and cook, undisturbed, until skin is deeply browned and crispy, 8 to 10 minutes. Turn chicken over, and cook 2 minutes. Transfer to a large plate, and set aside.

Remove and discard all but 2 tablespoons of the drippings in the skillet. Increase heat to medium-high. Add mushrooms, and spread into an even layer; cook, undisturbed, for 4 minutes. Stir in shallot. Cook, stirring occasionally, until mushrooms are golden brown and tender, about 4 minutes. Add tomato paste and garlic, and cook, stirring constantly, for 1 minute. Remove from heat; add the 1/2 cup vermouth, and cook, stirring occasionally, until almost reduced but some liquid remains, about 1 minute.

Place skillet over medium-high heat. Stir in diced tomatoes, stock, and remaining 1/2 teaspoon salt. Nestle chicken thighs, skin-side up, in tomato mixture, making sure chicken skin exposed and not covered by tomato mixture. (It’s OK if some sides of skin are submerged).

Place skillet in the preheated oven, and bake, uncovered, until a thermometer inserted into thickest part of chicken registers 175 degrees F (79 degrees C) and sauce has thickened slightly, about 22 minutes. Remove from oven, and transfer chicken to a large platter.

Place the skillet with mushroom mixture over medium-high heat. Cook, stirring occasionally, until slightly reduced or a spatula leaves a trail when pulled across bottom of skillet, 8 to 10 minutes. Remove from heat, and stir in thyme, tarragon, and butter until butter has melted and sauce is velvety, about 1 minute. Add remaining 1 tablespoon vermouth, as desired.

Nestle chicken in sauce, and garnish with thyme and tarragon leaves.