hunter’s chicken (poulet chasseur)

Name: HUNTER’s CHICKEN (Poulet Chasseur)
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 1/2 pound(s) 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 tablespoon(s) clarified butter; 1/2 cup(s) shallots, finely chopped; 3 large cloves garlic, pressed; 3/4 pound(s) mixed mushrooms, quartered; 2 tablespoon(s) unbleached all-purpose flour; 1/2 cup(s) dry white wine; 1/3 cup(s) cognac or brandy; 2 tablespoon(s) tomato paste; 1 cup(s) low-sodium beef broth; 1 cup(s) low-sodium chicken broth; 1 teaspoon(s) dried rosemary, chopped; 1 teaspoon(s) dried tarragon; 1 large bay leaf; 1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water); 1 tablespoon(s) fresh chopped parsley, for garnish

24 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Mar 17, 2022

This flavorful French classic savory recipe is a great one to have in your folder.

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A few chicken thighs and mushrooms in a delicious brown sauce served over mashed potatoes.

prep time 10 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 1/2 pounds 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 tablespoons clarified butter
1/2 cup shallots, finely chopped
3 large cloves garlic, pressed
3/4 pound mixed mushrooms, quartered
2 tablespoons unbleached all-purpose flour
1/2 cup dry white wine
1/3 cup cognac or brandy
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1 teaspoon dried rosemary, chopped
1 teaspoon dried tarragon
1 large bay leaf
1 tablespoon cornstarch (mixed with 1/2 cup cold water)
1 tablespoon fresh chopped parsley, for garnish

How To Make hunter’s chicken (poulet chasseur)

Step 1

Season thighs generously, skin side up, with salt and pepper; set aside

Step 2

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.
Step 3

Transfer to a plate or bowl and set aside while cooking the others.
Step 4

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.
Step 5

Add shallot, and garlic; sauté for 1 minute.
Step 6

Add flour and stir to coat; cook for 2 minutes stirring constantly.
Step 7

Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
Step 8

Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
Step 9

Cover, reduce the heat to medium-low and simmer for 45 minutes.
Step 10

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.
Step 11

Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
Step 12

Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
Step 13

To view this recipe on YouTube, click on this link >>>> https://youtu.be/hR-qS9SR7WU
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