Chicken Chasseur Recipe | French Hunter’s Chicken

Chicken Chasseur is a traditional French chicken dish featuring tender chicken, earthy mushrooms, tomatoes, shallots and a rich, savoury sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Prepare the Chicken Pat the chicken dry with kitchen paper and season generously with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-based frying pan or casserole dish over medium-high heat. Place the chicken skin-side down and cook for approximately 5–7 minutes until the skin is golden brown. Turn and brown the other side for another 3–4 minutes. Transfer the chicken to a plate. It will finish cooking in the sauce later.

Step 2

Step 2: Cook the Mushrooms Add the butter to the same pan. Add the sliced mushrooms and cook for 5–6 minutes until browned and their moisture has mostly evaporated. Stir occasionally, allowing the mushrooms to develop a rich, savoury flavour. Transfer them to a plate if the pan is too crowded.

Step 3

Step 3: Sauté the Shallots and Garlic Add the chopped shallots to the pan and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. Add the tomato purée and cook for approximately one minute, stirring well to bring out its flavour.

Step 4

Step 4: Deglaze the Pan Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release the browned, flavourful pieces. Allow the wine to simmer for 2–3 minutes to reduce slightly. This creates a deeper flavour in the finished sauce.

Step 5

Step 5: Make the Chasseur Sauce Add the chopped tomatoes, chicken stock, thyme and bay leaf. Stir everything together and bring the sauce to a gentle simmer. Return the browned chicken and mushrooms to the pan, nestling the chicken into the sauce.

Step 6

Step 6: Simmer Until Tender Cover the pan partially and simmer gently for 25–35 minutes, depending on the size and cut of the chicken. Turn the pieces once if needed. The chicken should be tender and fully cooked, with a safe internal temperature of 75°C in the thickest part, away from the bone. If the sauce is too thin, remove the lid for the final few minutes to reduce it.

Step 7

Step 7: Finish and Serve Remove the bay leaf and stir in most of the chopped parsley. Taste the sauce and adjust the seasoning with salt and black pepper. Sprinkle the remaining parsley over the chicken and serve immediately with your favourite side dishes.

↑Support creators by visiting their site 😊