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Hunter's Chicken (Poulet Chasseur)
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Hunter's Chicken (Poulet Chasseur)

Hunter's Chicken Recipe (Poulet Chasseur) | Club Foody
Prep Time10 minutes
Cook Time1 hour 15 minutes
Passive Time0 minutes
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: French
Keyword Chicken, Comfort Food, Easy Recipe, Low Sodium, Poultry, Weeknight Recipes

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