Classic Poulet Chasseur

Name: Classic Poulet Chasseur
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg bone-in, skin-on chicken pieces (such as thighs and drumsticks); 2 tablespoons olive oil; 1 large onion (finely chopped); 2 cloves garlic (minced); 250 g button mushrooms (sliced); 120 ml dry white wine; 400 g canned tomatoes (diced); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 120 ml chicken stock; to taste salt and pepper; 2 tablespoons fresh parsley (chopped)

80 min 4 servings Medium

All Recipes

Classic Poulet Chasseur

A traditional French dish featuring tender chicken in a rich, savoury sauce of mushrooms, tomatoes, and herbs.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Poulet Chasseur, or Hunter's Chicken, is a classic French dish that brings the warmth of rustic cooking to your table. This comforting recipe combines the rich flavours of chicken with a medley of mushrooms, tomatoes, and herbs, resulting in a dish that's both hearty and elegant. The term 'chasseur' refers to the hunter-style preparation, traditionally involving a sauce made from wild mushrooms and fresh herbs. This dish is perfect for a cozy family dinner or an impressive meal for guests, offering a taste of French countryside cuisine.

Ingredients

Servings

Main Ingredients

Garnish

Instructions

Prepare the chicken

Season the chicken pieces with salt and pepper.

Pro tip: Let the chicken rest at room temperature for about 10 minutes while preparing other ingredients.

Brown the chicken

In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces, skin-side down, and brown them for about 5-6 minutes on each side until golden. Transfer to a plate.

Pro tip: Ensure the chicken is well-browned for maximum flavour.

Sauté the vegetables

In the same skillet, add the onions and garlic, sautéing until soft and translucent, about 3 minutes. Add the mushrooms and cook until they release their moisture and start to brown.

Pro tip: Scrape up any browned bits from the bottom of the pan for added flavour to the sauce.

Deglaze with wine

Pour in the white wine to deglaze the pan, stirring to incorporate all the flavours. Allow the wine to reduce by half.

Pro tip: Use a wooden spoon to stir and ensure all the bits are dissolved into the liquid.

Create the sauce

Add the diced tomatoes, tomato paste, thyme, rosemary, and chicken stock. Stir well to combine.

Pro tip: Adjust seasoning with salt and pepper as needed.

Simmer the chicken

Return the chicken pieces to the skillet. Cover and reduce heat to low. Simmer for 35-40 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).

Pro tip: Baste the chicken occasionally with the sauce for even flavour distribution.

Finish and serve

Once cooked, remove chicken from heat. Stir in fresh parsley before serving.

Pro tip: Serve immediately with your choice of sides.

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Tips & Tricks

<ul><li>Use bone-in, skin-on chicken for richer flavour.</li><li>Brown the chicken well for a deeper taste.</li><li>Use fresh herbs for the best aroma.</li><li>Simmer gently to keep the chicken tender.</li></ul>

Serving Suggestions

Serve Poulet Chasseur with crusty bread or creamy mashed potatoes to soak up the delicious sauce. For a complete meal, pair it with a simple green salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to retain the dish's flavours and texture.