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Chicken Chasseur

A delightful rustic French dish featuring perfectly seared chicken thighs simmered in a rich sauce with mushrooms and aromatic herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 540
Ingredients Method Notes

Ingredients
  

Chicken
  • 3 lb 6 bone-in, skin-on chicken thighs or mixed chicken pieces Bone-in, skin-on pieces provide richer flavor. Boneless, skinless thighs can be used for a quicker version.
Seasoning
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoons black pepper Extra salt and pepper to taste.
Cooking Ingredients
  • 2 tablespoons olive oil For searing the chicken.
  • 2 tablespoons unsalted butter Can be substituted with additional olive oil for a dairy-free option.
Vegetables
  • 12 oz cremini mushrooms, sliced
  • 2 pieces shallots, finely chopped
  • 3 cloves garlic, minced
Sauce Ingredients
  • 2 tablespoons tomato paste
  • 0.75 cup dry white wine
  • 1 cup chicken stock Can be substituted with vegetable broth for a vegetarian option.
  • 1 cup diced tomatoes, with juices
Herbs
  • 1 teaspoon fresh thyme leaves Or use 1/2 teaspoon dried thyme.
  • 1 tablespoon chopped fresh tarragon Or use 1 teaspoon dried tarragon.
  • 2 tablespoons chopped fresh parsley For garnish.

Method
 

Preparation
  1. Pat each chicken piece dry with paper towels, seasoning with salt and pepper. Let sit for 10 minutes.
Searing the Chicken
  1. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 6 to 8 minutes, then turn and sear the other side for 3 to 4 minutes. Remove chicken and set aside.
Cooking the Mushrooms
  1. Reduce heat to medium and add butter. Once melted, add mushrooms and cook for 6 to 8 minutes until browned.
Sautéing Aromatics
  1. Add shallots and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds.
Making the Sauce
  1. Stir in tomato paste and cook for 1 minute. Add white wine, scrape the bottom of the pot, and simmer for 3 to 4 minutes.
  2. Add chicken stock, diced tomatoes, thyme, and tarragon. Stir well.
Simmering
  1. Return chicken to the pot, skin-side up. Cover and simmer on low heat for 25 to 30 minutes, until chicken reaches 165°F (74°C).
Final Touches
  1. If sauce is too thin, simmer uncovered for 5 to 10 minutes. Stir in fresh parsley before serving.
Serving
  1. Serve chicken topped with mushroom tomato sauce, garnished with parsley. Pairs well with mashed potatoes, rice, or crusty bread.

Notes

For leftovers, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.