Last night Adrienne and I made Chicken Chasseur. It wasn’t too difficult to make, and was very, very good.
Basically it’s chicken, mushrooms, and onions, in a tomato based sauce flavored with garlic and thyme. I used Barton & Guestier 2002 MÃ¢con-Villages Chardonnay as the wine called-for in the recipe. They recommend a red wine to accompany the food, but I found the white wine I used in making it to go quite nicely with it. (Although, in my opinion, it’s not very good by itself, so drink it all with the food.)
I left out the parsley, as I’m not a big fan of parsley, and it was more of a garnish than an important part of the flavor.