Chicken Chasseur
This French inspired “hunter’s chicken” turns simple bone-in chicken thighs into a comforting autumnal feast. Serve with mashed potatoes or polenta. This dish tastes even better the next day.
Servings: 6
Ingredients
- 2 pounds bone-in skin-on chicken thighs (about 6), trimmed of excess skin
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 pound cremini mushrooms, sliced
- 1/2 cup chopped shallots (2 large)
- 2 teaspoons fresh chopped thyme or 1 teaspoon dried thyme
- 2 medium garlic cloves, minced
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 1 14-ounce can diced tomatoes (preferably “petite diced”)
- 1 cup chicken stock
- Chopped fresh tarragon or parsley, for garnish
Instructions
- Brown the chicken. Season the chicken on both sides with salt and pepper. Heat 1 tablespoon of the olive oil in a large lidded skillet or sauté pan over medium heat. Add the chicken thighs skin side down and cook without disturbing them until golden brown on the bottom, 6 minutes. Flip with tongs and cook on the second side until golden, 5 minutes more. Transfer to a large plate and set aside. The chicken doesn’t need to be cooked through at this point.
- Sauté the vegetables. Add the mushrooms to the pan and cook over medium heat, stirring occasionally, until they begin to give off their liquid, 4 minutes. Add the shallots and thyme and cook, stirring frequently until tender, 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 minute.
- Deglaze the pan. Add the wine and cook, stirring up the browned bits on the bottom of the pan until evaporated, 1 minute.
- Make the sauce. Add the flour to the pan and cook, stirring constantly, until the flour is absorbed and begins to stick to the bottom of the pan, 1 minute. Add the tomatoes and stock and stir to combine and bring to a simmer over medium high heat.
- Braise the chicken. Transfer the chicken thighs, skin side up, along with any accumulated juices on the plate, to the pan. Reduce heat to medium low, cover, and cook for 10 minutes. Uncover pan and continue to simmer, stirring the sauce occasionally, until an instant read thermometer registers at least 165ºF when inserted into the center of the largest thigh without touching the bone and the sauce has thickened, about 15 minutes.
- Finish and serve. Taste the sauce and add salt and pepper to the sauce to taste. Garnish with parsley or tarragon and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Swap the Mushrooms: I use cremini mushrooms (aka baby portobellos) because they have a deeper flavor than white button mushrooms and they’re both affordable and easy to find. If you have access to wild mushrooms, use those instead! I’ve had great luck with meatier varieties like lobster mushrooms, porcini, and even wild-cultivated shiitake mushrooms. More delicate types like chanterelles and morels tend to get lost in the rustic sauce.
- Storage: Store cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a sauté pan over medium low heat until the chicken is heated through, adding water or broth as necessary to adjust the consistency of the sauce.
Nutrition
Calories: 354kcal | Carbohydrates: 7.7g | Protein: 23.3g | Fat: 24g | Saturated Fat: 6.2g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 10.7g | Trans Fat: 0.1g | Cholesterol: 125.9mg | Sodium: 116.9mg | Potassium: 556.4mg | Fiber: 1g | Sugar: 2.5g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 32.5mg | Iron: 1.6mg
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