November 19, 2024

Hunter’s Chicken (Poulet Chasseur)

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Hunter’s Chicken, also known as Chicken Chasseur, is a classic dish that beautifully balances rustic charm with bold, comforting flavors. Traditionally, this French-inspired dish features tender chicken thighs or breasts seared to golden perfection, then simmered in a rich, savory sauce made from tomatoes, white wine, and aromatic herbs like thyme. Often, earthy mushrooms and a touch of cream or stock are added, creating a hearty, luxurious depth. Perfect for pairing with crusty bread or buttery mashed potatoes, Hunter’s Chicken is a dish that speaks of the countryside—hearty, warming, and utterly satisfying. Bon appétit!

Hunter’s Chicken (Poulet Chasseur)

Chicken Chasseur is a recipe I came up with by accident. It sounded so good, I had to try it. I am so glad I did. We get tired of the same ole chicken, But I promise after one bite of this delicious dish with tantalizing flavors that will impress and amaze your friends or family. It is also referred to as Hunters Chicken, it's a name you’ll lovingly remember.

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Course Main Course

Cuisine French

Servings 4 Servings

Ingredients

8 slices cured Applewood bacon chopped
4 Leg quarters
Kosher salt and freshly ground black pepper
¾ cup chopped shallots
2 cloves garlic finely chopped
16 oz mixed mushrooms trimmed and roughly chopped. SEE NOTES
3 teaspoons fresh thyme leaves
1 tablespoon tomato paste
2 tablespoon all-purpose flour
1/3 cup dry white wine
1 container Duck and Veal Demi Glace OR 4oz chicken stock + 4oz beef stock
1 can 14 ounces crushed tomatoes
Handful chopped parsley

Instructions

In a Dutch oven over medium heat, cook bacon until crisp; remove with a slotted spoon and set aside on paper towels to drain. Leave the rendered bacon fat in the pan over medium heat.
Season chicken quarters with salt and pepper. Working in batches if necessary, sear chicken in the bacon fat until brown all over, about 5 minutes each side. Remove chicken to a rimmed plate and set aside.
To the pan add shallots and sauté until translucent, about 3 minutes; add garlic and continue to cook about 1 minute more. Add mushrooms and thyme, season with salt and pepper, and turn to coat. If the mixture seems dry, add about a tablespoon or so of water. Sauté mixture until mushrooms are softened, about 7-10 minutes. Stir in tomato paste, turning to coat and cook for about 3 minutes. Stir in flour and continue to cook about 5 minutes more.
Carefully add the wine, scraping up any browned bits on the bottom and sides of the pan; cook about 2 minutes then stir in the demi-glace and tomatoes. . Add the chicken pieces back to the pan along with any accumulated juices. Raise heat to medium-high and when the mixture starts to bubble, cover and lower heat to low. Continue to cook on the stove top until chicken is cooked through, about 30 minutes. Before serving top with reserved bacon and garnish with parsley.

Video

Notes

I used a mix of Hen of the wood, Trumpet, and Clamshell mushrooms. A good choice would be Shitake, Porta Bella and White mushrooms. They are much easier to find.

Keyword Chicken, Dinner, Entree

For more Chicken Idea’s for Dinner check out Pinterest

For more of my Recipe’s for Dinner check out this link: https://darlenestable.com/category/entree/