Chicken Chasseur Recipe (Hunter’s Chicken)
This Chicken Chasseur recipe is a classic French-style chicken stew made with chicken thighs, mushrooms, tomatoes, and dry white wine. You’ll lightly flour the chicken to help it brown, then build a simple pan sauce with herbs and let everything simmer gently until tender. Serve it with rice, mashed potatoes, or pasta to catch the sauce.
Ingredients
Ingredients
Step-by-Step Method
Season and dredge the chicken
Pat the chicken thighs dry. Season with salt and pepper, then lightly coat with flour and shake off the excess so the sauce stays smooth.
Brown the chicken
Heat a wide pot over medium-high heat and add the olive oil. Brown the chicken in batches for 3–4 minutes per side until nicely colored, then move to a plate.
Sauté the vegetables
In the same pot, cook the onion and leek for 3–4 minutes until softened. Add the mushrooms and cook 4–5 minutes until they release moisture and start to brown. Stir in the garlic for about 30 seconds.
Deglaze with wine
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Add tomatoes and herbs
Stir in the whole tomatoes, breaking them up a little with a spoon. Add the thyme and rosemary and mix to combine.
Simmer until tender
Return the chicken (and any juices) to the pot. Bring to a gentle boil, then reduce to low, partially cover, and simmer for 30–35 minutes so the chicken cooks through and the sauce thickens slightly.
Finish and serve
Remove the herb sprigs. Taste and adjust salt and pepper. Serve hot with rice, mashed potatoes, or pasta.