Servings: 4
I love French recipes. They sound and look fancy but the truth is, they are easy to make. And this Chicken Chasseur or Hunter’s Chicken is one of the most famous French chicken recipes. Once you make and taste this, you’ll know why.
Ingredients
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8 Chicken Thighs Bone-In, Skin on
2 tablespoons Clarified Butter or Light Cooking Oil
8 ounces Mushrooms White Button or Baby Bella, sliced
2 Shallots Medium, chopped
1/4 c. Cognac Optional
1/2 c. White Wine Dry
1/2 c. Chopped Tomatoes or 2 tablespoons Tomato Paste
2 c. Chicken Stock Or a combination of chicken and beef stock in a 2:1 ratio
2 tablespoons Wondra Flour Or All-Purpose Flour (optional: if the sauce is not thick enough)
1 tablespoon Fresh Tarragon Chopped
1 tablespoon Fresh Parsley Chopped
How to make Chicken Chasseur or Hunter’s Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a cast-iron skillet, heat a clarified butter or a mix of butter with cooking oil over medium heat. Meanwhile, season the chicken with salt and pepper. Once the oil is hot, add the chicken skin-side down to the skillet and cook for about 6 to 7 minutes without disturbing until the skin is nicely brown. Flip and cook the other side for 4 to 5 minutes more.
Step 3: Onto a baking sheet, transfer the chicken, and bake in the preheated oven for approximately 15 to 20 minutes until the chicken is cooked through and the internal temperature reads 165 degrees F.
Step 4: In the meantime, discard the grease, reserving about 2 tbsp of fat in the skillet. Add the remaining fat in the skillet to the sliced mushrooms. Season with salt and pepper and cook for approximately 5 minutes. Add in the chopped shallots and cook for a few minutes more.
Step 5: To the skillet, add cognac if using. Flambe or cook it entirely. Pour in the wine and deglaze the pan. Continue to cook until you only have about a tbsp of liquid left.
Step 6: Add in the tomatoes or tomato paste, and chicken stock. Cook for 10 to 15 minutes more.
Step 7: Mix 1 to 2 tbsp of Wondra flour or all-purpose flour with half a cup of water until smooth. Add this to the sauce if it turned out too runny and cook for another 2 minutes until the sauce has thickened.
Step 8: As needed, adjust the salt and pepper. Turn the heat off once you achieved the right consistency of the sauce, then add in 2 tbsp butter and allow it to melt into the sauce.
Step 9: Take the chicken out of the oven. Either add the chicken back to the pan and garnish with chopped tarragon or parsley or plate the chicken and drench in the sauce, then garnish with herbs. Enjoy it with mashed potatoes or egg noodles.
Nutrition Facts:
Calories: 431kcal | Carbohydrates: 18g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 424mg | Potassium: 985mg | Fiber: 2g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 5.5mg | Calcium: 46mg | Iron: 3.3mg
Ingredients
- 8 Chicken Thighs Bone-In, Skin on
- 2 tablespoons Clarified Butter or Light Cooking Oil
- 8 ounces Mushrooms White Button or Baby Bella, sliced
- 2 Shallots Medium, chopped
- 1/4 c. Cognac Optional
- 1/2 c. White Wine Dry
- 1/2 c. Chopped Tomatoes or 2 tablespoons Tomato Paste
- 2 c. Chicken Stock Or a combination of chicken and beef stock in a 2:1 ratio
- 2 tablespoons Wondra Flour Or All-Purpose Flour (optional: if the sauce is not thick enough)
- 1 tablespoon Fresh Tarragon Chopped
- 1 tablespoon Fresh Parsley Chopped
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a cast-iron skillet, heat a clarified butter or a mix of butter with cooking oil over medium heat. Meanwhile, season the chicken with salt and pepper. Once the oil is hot, add the chicken skin-side down to the skillet and cook for about 6 to 7 minutes without disturbing until the skin is nicely brown. Flip and cook the other side for 4 to 5 minutes more.
Step 3: Onto a baking sheet, transfer the chicken, and bake in the preheated oven for approximately 15 to 20 minutes until the chicken is cooked through and the internal temperature reads 165 degrees F.
Step 4: In the meantime, discard the grease, reserving about 2 tbsp of fat in the skillet. Add the remaining fat in the skillet to the sliced mushrooms. Season with salt and pepper and cook for approximately 5 minutes. Add in the chopped shallots and cook for a few minutes more.
Step 5: To the skillet, add cognac if using. Flambe or cook it entirely. Pour in the wine and deglaze the pan. Continue to cook until you only have about a tbsp of liquid left.
Step 6: Add in the tomatoes or tomato paste, and chicken stock. Cook for 10 to 15 minutes more.
Step 7: Mix 1 to 2 tbsp of Wondra flour or all-purpose flour with half a cup of water until smooth. Add this to the sauce if it turned out too runny and cook for another 2 minutes until the sauce has thickened.
Step 8: As needed, adjust the salt and pepper. Turn the heat off once you achieved the right consistency of the sauce, then add in 2 tbsp butter and allow it to melt into the sauce.
Step 9: Take the chicken out of the oven. Either add the chicken back to the pan and garnish with chopped tarragon or parsley or plate the chicken and drench in the sauce, then garnish with herbs. Enjoy it with mashed potatoes or egg noodles.