Chicken Chasseur (Pan Sauce Method)

Season the chicken legs with fine sea salt (no pepper yet) and let them rest uncovered on a rack in the refrigerator for 12 to 24 hours (dry‑brine). Pat dry before cooking.

Preheat the oven to 400°F (350°F fan). Blanch the ripe tomatoes in boiling water for about 60 seconds, then transfer to ice water, peel, deseed and dice them.

Heat a pan with a little light olive oil (or start with a cold stainless‑steel pan on low heat and let the chicken render its own fat). Place the chicken skin‑side down and sear until the skin is deep golden and releases from the pan.

Flip the chicken and transfer the pan to the preheated oven. Roast until the thickest part of the meat reaches an internal temperature of 176°F.

Turn the oven off, leave the door ajar until the oven temperature drops to 50‑140°F, then rest the chicken on a rack inside the oven, uncovered.

Remove all but 1 tbsp of rendered fat from the pan. Add the cubed butter and brown the chestnut mushrooms over high heat for about 15 seconds, stirring quickly to evaporate steam.

Reduce heat to medium, add the finely chopped shallots and soften them, then add the garlic and tomato purée and cook for 1 minute.

Stir in the brandy and allow it to flame off, then add the dry white wine. Scrape up any browned bits and reduce the liquid by half.

Add the chicken stock, diced tomatoes, and the juices collected from the resting chicken. Simmer the sauce until it reduces by roughly one‑third.

Remove the pan from heat and whisk in the remaining cold butter, followed by the chopped tarragon, parsley, and black pepper. Taste and adjust salt if needed.

Plate the sauce, place the rested chicken on top so the skin stays crisp, and serve with buttered leeks.