Chicken Chasseur
Savor the rich, rustic flavors of Chicken Chasseur, a classic French dish that combines tender bone-in chicken thighs and drumsticks with a hearty tomato-based sauce infused with earthy mushrooms, aromatic shallots, and fresh thyme. This one-pan recipe starts by browning the chicken to golden perfection, creating a flavorful base that's elevated by a splash of dry white wine and deglazed pan juices. The dish slowly simmers with ripe plum tomatoes and chicken stock, producing a luscious, savory sauce that's perfect for soaking up with crusty bread or pairing with creamy mashed potatoes. Ready in under an hour, this comforting, crowd-pleasing meal is ideal for dinner parties or cozy family meals. Packed with robust flavors and easy-to-follow instructions, Chicken Chasseur will become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs and drumsticks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pieces shallots (finely chopped)
- 3 pieces garlic cloves (minced)
- 200 grams mushrooms (sliced)
- 125 milliliters dry white wine
- 250 milliliters chicken stock
- 1 tablespoon tomato paste
- 400 grams plum tomatoes (chopped)
- 1 teaspoon fresh thyme (leaves only)
- 2 tablespoons fresh flat-leaf parsley (chopped)
Instructions
Season the chicken pieces on both sides with salt and black pepper.
Heat the olive oil in a large skillet or heavy-bottomed frying pan over medium heat. Add the chicken pieces, skin-side down, and cook until browned on both sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
Add the butter to the same pan, and once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for another 5 minutes until they begin to release their moisture and turn golden brown.
Pour in the white wine and let it simmer for 2-3 minutes, scraping the bottom of the pan to deglaze and incorporate all the browned bits.
Add the chicken stock, tomato paste, chopped plum tomatoes, and thyme. Stir to combine, and bring the mixture to a gentle simmer.
Return the chicken pieces to the pan, covering them with some of the sauce. Reduce the heat to low, cover with a lid, and let it cook for 30 minutes or until the chicken is cooked through and tender.
Remove the lid and simmer for an additional 5 minutes to thicken the sauce slightly.
Sprinkle the chopped parsley over the dish just before serving. Serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 20.2 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3171 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
