Hunter’s Chicken (Poulet Chasseur)

This classic recipe of braised chicken with bacon, mushrooms, tomatoes, and wine is our favorite kind of comfort food – hearty and satisfying, yet quick and easy enough for a weeknight.

YIELD: SERVES 4

Ingredients

• 8 slices I 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. 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.
• 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

Preparation

1. 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 6rendered bacon fat in the pan over medium heat.

2. 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.

3. 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.

4. 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.