Chicken pieces braised in a rich mushroom, tomato and white wine sauce, a rustic French bistro classic named for hunters' cooking.
Poulet chasseur, 'hunter's style chicken,' is a classic of French home and bistro cooking, its name referring to the rustic, forageable ingredients — mushrooms, shallots, tomato and wine — that a hunter might gather to flavor freshly caught game. Chicken pieces are browned first for a deep base flavor, then braised gently in a sauce built from sauteed mushrooms, shallots and garlic, deglazed with white wine before tomato and a touch of tarragon round it out. The sauce reduces as the chicken cooks, thickening naturally around the pieces until it clings to the meat, finished with a small pat of butter swirled in at the end for a glossy sheen and rounder flavor.
Serves 4
Heat olive oil in a wide pan and brown chicken thighs on both sides, about 10 minutes total; remove and set aside.
Add butter to the pan and cook mushrooms until browned, about 8 minutes, then add shallots and garlic, cooking 2 more minutes.
Pour in the white wine, scraping up any browned bits, and simmer 3 minutes.
Add crushed tomatoes, chicken stock, tarragon, salt and pepper, stirring to combine.
Return the chicken to the pan, cover, and simmer 30-35 minutes until the chicken is cooked through and tender.
Keep the simmer gentle so the sauce reduces slowly and thickens rather than boiling too aggressively.
Uncover and simmer 5 more minutes if the sauce needs to thicken further, then garnish with parsley and serve.
Brown both the chicken and mushrooms well before adding liquid — this fond is where most of the dish's depth comes from.
Use dried tarragon in moderation; its anise-like flavor is distinctive but can overpower the dish if overused.
Simmer gently rather than boiling hard, which lets the sauce reduce and thicken naturally without toughening the chicken.
Adding a splash of cognac along with the wine gives extra richness.
A version with white wine only, omitting the tomato, is closer to a classic chicken fricassee.
Chicken breasts can replace thighs for a leaner version, though reduce the braising time to keep them from drying out.
Refrigerate up to 4 days in an airtight container; reheat gently on the stove, adding a splash of stock if the sauce has thickened too much.
Poulet chasseur is documented in classic French culinary texts as a rustic preparation associated with hunters cooking freshly caught game using foraged mushrooms and pantry staples like wine and tomato, and it remains a staple of French bistro menus today.
Yes, wild mushrooms like chanterelles add a more traditional, earthy flavor if available, though cremini works perfectly well.
A pinch of dried thyme is a reasonable substitute, though you'll lose tarragon's distinct anise note.
Uncover the pan for the final several minutes of cooking to let excess liquid reduce and the sauce thicken naturally.
Per serving (380g / 13.4 oz) · 4 servings total
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