Make classic Chicken Chasseur (Hunter Style Chicken) with  mushrooms and herbs in a rich sauce for a comforting French-inspired meal at home.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 40 MINUTES

Ingredients

  • 1 tablespoon oil
  • 4 bone-in chicken thigh/leg quarters
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3/4 pound oyster mushrooms, or your favorite variety
  • 2 garlic cloves, minced
  • 4 oz dry vermouth or dry white wine
  • 2/3 cup chicken stock
  • 1 cup crushed tomatoes, drained
  • 2 bunches fresh thyme
  • 2 bay leaves

 

Directions

  1. Add neutral oil to rondeau over medium heat. Season chicken with salt and black pepper.
  2. Place in heated rondeau and cook over medium heat until the skin is lightly browned, making sure not to burn the bottom of the pan.
  3. Once browned on both sides, remove from pan and reserve.
  4. Add the butter to the pan along with the onions, mushrooms and garlic and lightly cook over medium heat.
  5. Deglaze with the vermouth and chicken stock.
  6. Add the crushed tomatoes and remaining herbs.
  7. Place the chicken and juices back in the pan and bring to simmer.
  8. Cover and lightly simmer for 15 minutes or until the chicken has reached an internal temperature of 165F. Taste sauce and adjust for proper seasoning.
  9. If a thicker sauce is desired, you can remove chicken and add a small amount of cornstarch slurry.
  10. Serve over potatoes, rice, pasta, or your favorite grain.

 

Pro Tips

Chicken stock from a box is absolutely ok! Try to use low sodium if available. Since we’re reducing this sauce, it’s easier to control the salt that way.

Using a rondeau is a great way to heat things quickly. With more surface area, liquids will boil faster, meaning that sauces will thicken faster.

Use an internal thermometer! They’re readily available, cost effective, and will take your home cooking to the next level. (can we suggest a AC thermometer here?)

Most professional chefs use a recipe as a guideline. Use your senses and make it your own! I usually throw some diced potatoes in to simmer with the chicken so that it is a one pot meal!

A chef in a white jacket leans casually against a counter in a professional kitchen. He smiles confidently, conveying a relaxed and welcoming tone.A chef in a white jacket leans casually against a counter in a professional kitchen. He smiles confidently, conveying a relaxed and welcoming tone.

RECIPE BY

Chef Alex Brown

Chef of Senza Wine Bar
Pittsburgh, PA