Chicken Chasseur

This Hunter's chicken is a simple one pot dinner consisting of wine-simmered chicken with mushrooms, tomatoes, shallots and herbs.

Course Main Course

Cuisine French

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 407kcal

Season chicken with salt and pepper and dredge in the flour. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add chicken skin-side down and cook 5 minutes or until the skin is browned. Flip and cook for another minute. Transfer the chicken to a plate and set aside.
Add the mushrooms, shallots and garlic to the skillet and cook for 5 minutes or until the mushrooms have cooked.
Add the wine and cognac to deglaze the skillet, cooking for a minute. Add the tomato paste, chicken stock and tarragon, bringing to a boil.
Return the chicken to the skillet and toss in sauce. Reduce heat to a simmer and simmer for 30 minutes, or until chicken is cooked through. Taste sauce and adjust for seasoning. Top with parsley.

Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce. I like to use Chardonnay or Sauvignon Blanc.
The cognac is optional but it does help elevate the taste.
If using dried herbs, only use ⅓ of the amount as they are more potent.
If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.