French · Main
Chicken Chasseur
Hunter's chicken done properly — thighs braised with mushrooms, tomato, white wine and a tarragon finish; weeknight food with old-school depth
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 4
Ingredients
- Chicken thighs, bone-in, skin-on — 8 (about 1.4 kg)
- Plain flour — 20 g
- Olive oil — 30 ml
- Unsalted butter — 40 g
- Button and chestnut mushrooms, quartered — 350 g
- Shallots, sliced — 100 g
- Garlic, minced — 8 g
- Dry white wine — 200 ml
- Brandy — 20 ml
- Brown chicken stock — 300 ml
- Tomatoes, chopped — 250 g
- Tomato paste — 20 g
- Tarragon — 10 g; parsley 8 g
- Fine salt — 10 g; black pepper 2 g
Method
- Season thighs, dust with flour; brown skin-down in oil, 8 min, then flip 3 min; remove.
- Sauté mushrooms in the butter until golden, 6 min; remove half for garnish.
- Sweat shallots and garlic 3 min; add tomato paste, 1 min; deglaze with brandy and wine, reduce by half.
- Add stock and tomatoes; return chicken skin-up and any juices.
- Simmer uncovered (or 180 °C oven) 30–35 min until the sauce is glossy and thighs reach 82 °C.
- Stir in reserved mushrooms and most of the tarragon; check seasoning.
- Rest 5 min; shower with parsley and remaining tarragon.