Chicken Chasseur
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Golden chicken thighs simmer in a sauce of browned mushrooms, shallots, white wine and tomato in this French hunter-style braise.
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The skin is left undisturbed until it releases on its own; lifted too early, it tears. When the sauce runs slowly off a spoon, it is done, and mashed potatoes or crusty bread take care of whatever sauce remains.
Ingredients
Instructions
- 1
Pat 800g chicken thigh dry and let it stand for about 5 minutes so the skin can make full contact with the pan.
- 2
Heat 1 tablespoon olive oil in a wide pan over medium-high heat.
Place the chicken skin-side down and sear for 4-5 minutes without moving it until the skin turns golden and releases cleanly, then set it aside.
- 3
Melt 20 g butter in the same pan, then add the shallots, garlic, and 250 g sliced button mushrooms in a loose layer.
Cook over medium heat until the mushroom moisture evaporates and the edges begin to brown.
- 4
Pour in 120 ml dry white wine and scrape the browned fond from the bottom of the pan.
Once it bubbles, simmer for 2-3 minutes until the wine reduces by about half and smells less sharp.
- 5
Stir in 200 g tomato puree, 250 ml chicken stock, and thyme, then return the chicken with the skin facing up.
Cover and simmer over low heat for 25 minutes, keeping the liquid at a gentle bubble so the meat stays tender. Use a thermometer to check that the thickest part has reached 74°C.
- 6
Uncover and reduce over medium heat for 5 more minutes.
When the sauce flows slowly from a spoon, sprinkle with 2 tablespoons parsley and serve.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- FoodSafety.gov Safe Minimum Internal Temperatures
FoodSafety.gov · Checked: 2026-09-04
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