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Classic Chicken Chasseur (Hunter's Chicken)
Traditional dish · French
A traditional French hunter-style chicken dish featuring chicken pieces braised in a rich sauce of mushrooms, shallots, white wine, and tomatoes, often finished with tarragon.
Ingredients
- Chicken pieces (thighs and drumsticks)1.5 kg
- Olive oil2 tbsp
- Butter1 tbsp
- Shallots, finely chopped2
- Garlic, minced2 cloves
- Mushrooms, sliced250g
- Dry white wine150 ml
- Chicken broth200 ml
- Canned diced tomatoes200g
- Tomato paste1 tbsp
- Fresh tarragon, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat the chicken pieces dry and season generously with salt and pepper.
- 2
Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add chopped shallots to the skillet and cook until softened, about 3-4 minutes. Add minced garlic and sliced mushrooms, cook until mushrooms are browned and tender, about 5-7 minutes.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
- 5
Stir in the chicken broth, diced tomatoes, and tomato paste. Bring to a simmer.
- 6
Return the chicken pieces to the skillet, nestling them into the sauce. Cover and transfer to a preheated oven at 180°C (350°F) or simmer gently on the stovetop.
- 7
Braise for 30-40 minutes, or until the chicken is cooked through and tender.
- 8
Stir in fresh chopped tarragon. Adjust seasoning with salt and pepper if needed.
- 9
Serve hot, spooning the sauce and mushrooms over the chicken.
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