Hunter’s Chicken (Poulet Chasseur)
I like to diversify our menu using different proteins but there’s one that we tend to eat more often than others and it’s chicken. I find this poultry versatile as I use most parts of it. I make Cognac Chicken Liver Pâté, Chicken Dijonnaise using drumsticks, plus I have a wide selection of delicious wing recipes and the same applies when using thighs and breasts. I also like to keep the bones and make stock or broth with them.
When it comes to thighs, I love cooking with them for a few reasons; they’re flavorful, juicy, tender and also cheaper than breasts. I have many recipes using this cut like Coq au Vin, Mughlai Chicken, Slow Cooker Chicken Cacciatore, General Tso’ Chicken, North African Chicken Thighs with Dates & Pomegranate Molasses, and many others including this featured one… my Hunter’s Chicken also known as Poulet Chasseur in French!
This is a classic in French cuisine. Thighs are sautéed until golden brown before making a gorgeous sauce with shallots, garlic, mushrooms, tomato paste, white wine, Cognac, beef & chicken broth along with a few seasonings. This dish has a nice layer of savory flavor making it a great comfort food to enjoy on weeknights.
Here are a few things I would like to highlight for the making of Hunter’s Chicken aka Poulet Chasseur…
– I use bone-in and skin-on thighs but instead, you can use a whole chicken cut into 8 pieces; 2 breasts, 2 thighs, 2 drumsticks and 2 wings.
– For mushrooms, I like to mix them with portobello and cremini but using cremini or buttom mushrooms by themselves is fine.
– When it comes to Cognac, a great substitute is brandy.
– I prefer using tomato paste versus tomatoes because it intensifies the dish.
– The mix of beef & chicken broth complement each other giving that richness to the dish. If it was only beef, it would be too earthy while only chicken, it would be too bland.
This is a nice French savory dish to enjoy! I like to serve my Hunter’s Chicken aka Poulet Chasseur with mashed potatoes and steamed veggies… everything wraps up so well together. Oh and let’s not forget some crusty bread! The leftovers can be stored in the refrigerator for up to 3 days.
Bon Appétit!
Here are more flavorful recipes that I use chicken thighs…
– Chicken Tikka Masala
– Chicken Paprikash
– Asian Peanut Chicken Curry
– Crispy Oven Baked Chicken
– Southwest Chicken Thighs
– Piri Piri Chicken coming up on August 2nd, 2022
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Hunter's Chicken (Poulet Chasseur)
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Ingredients
- 2 1/2 lbs. chicken thighs bone-in and skin on
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. clarified butter tips & tricks
- 1/2 cup shallots, finely chopped
- 3 large cloves garlic, pressed
- 3/4 lb. mixed mushrooms, quartered
- 2 tbsp. unbleached all-purpose flour
- 1/2 cup dry white wine such as Pinot Grigio or Chardonnay
- 1/3 cup Cognac or brandy
- 2 tbsp. tomato paste tips & tricks
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1 tsp. dried rosemary, chopped
- 1 tsp. dried tarragon
- 1 large bay leaf
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Season thighs generously, skin side up, with salt and pepper; set aside
- In a Dutch oven over medium-high heat, add clarified butter and when it gets hot, working in batches, add thighs skin side down. Season the top side well with salt and pepper and cook until brown, about 3 to 4 minutes per side.
- Transfer to a plate or bowl and set aside while cooking the others.
- Once the thighs are cooked, reduce heat to medium and remove fat from the pot keeping about 2 tbsp. Add mushrooms and sauté for 4 to 5 minutes.
- Add shallot, and garlic; sauté for 1 minute.
- Add flour and stir to coat; cook for 2 minutes stirring constantly.
- Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
- Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
- Cover, reduce the heat to medium-low and simmer for 45 minutes.
- When time is up, remove the lid and scrape the bottom of the pot. Bring the heat to medium and when it starts simmering again, set the timer for 5 minutes; adjust the seasoning if necessary.
- Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
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