Hunters Chicken Chasseur
Embark on a culinary journey with Hunters Chicken Chasseur, a French-inspired masterpiece brimming with rich, rustic flavors. This hearty dish combines tender, golden-seared chicken thighs or drumsticks with a luscious sauce made from earthy mushrooms, aromatic shallots, and a touch of garlic. Simmered to perfection with white wine, tomato paste, and fragrant thyme, it creates a savory medley that's both comforting and elegant. Perfect for a cozy dinner, this one-pot wonder is ready in just over an hour and pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the irresistible sauce. Whether you're hosting a dinner party or craving a satisfying homemade meal, this classic chicken chasseur promises to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or drumsticks
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 medium, finely chopped Shallots
- 3 finely minced Garlic cloves
- 250 grams, sliced Mushrooms (e.g., button or cremini)
- 2 tablespoons Tomato paste
- 200 ml White wine
- 300 ml Chicken stock
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat a large, deep skillet or casserole dish over medium-high heat. Add the olive oil and butter.
Season the chicken thighs or drumsticks generously with salt and black pepper.
Sear the chicken in the skillet for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the chopped shallots and cook for 2-3 minutes until they are soft and translucent.
Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms release their water and become golden.
Stir in the tomato paste and cook for 1 more minute to deepen the flavor.
Deglaze the pan by pouring in the white wine. Stir well, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes until it reduces slightly.
Add the chicken stock, thyme sprigs, and bay leaf. Stir to combine.
Return the seared chicken to the skillet, nestling it into the sauce. Reduce the heat to low, cover, and let it simmer for 30-35 minutes, turning the chicken halfway through for even cooking.
Check the seasoning of the sauce and add more salt or pepper if needed. Remove the thyme sprigs and bay leaf.
Garnish with fresh parsley just before serving. Serve hot with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 608 mg | 13% | |
*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.
