• Preheat the oven to 400°F.
• Pat the chicken dry with paper towels then season it with kosher salt and black pepper. Dip each chicken piece in flour on both sides then shake off the excess flour.
• In a large Dutch oven, heat the 2 tablespoon of butter and 2 tablespoon of oil over medium-high heat until simmering. Working in multiple batches, cook the chicken for about 1-2 minutes on each side or until golden brown. Transfer the browned chicken to a baking sheet and keep about 2 tablespoon of grease in the pot. Discard the remaining grease.
• Cook the browned chicken in the oven for 30-35 minutes or until the internal temperature reaches 165°F.

Sauce Chasseur:

• In the same pot with 2 tablespoon of grease. Add mushrooms into the pot and cook on medium heat, stirring occasionally for about 2 minutes. Add shallots, cook and stir for about 3 minutes.

  Stir in the garlic and cook for about 30 seconds. Add the tomato paste and stir for 1-2 minutes.
• Stir in the cognac/brandy then flambe or cook until it has evaporated and reduced to 1 tablespoon of liquid.
• Add white wine and deglaze the pan. Cook until it has evaporated and reduced to 1-2 tablespoons of liquid.

  Don’t forget to gently scrape up the brown bits from the bottom of the pan.
• Add the broth, bring to a boil then lower the heat, simmer, uncovered for about 12 minutes.

  If your sauce is too watery, you can add Beurre Manie (combine an equal amount of softened butter and flour mix together) into the sauce.

  Adjust seasoning with salt and black pepper if necessary.
• Add tarragon and parsley, stir for 30 seconds. Turn off the heat and add about 1 tablespoon of butter into the sauce. Stir to combine.

To Serve:

• Place the crispy chicken onto a large plate and spoon sauce over the chicken. Enjoy!