Poulet Chasseur (Hunter's Chicken)

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon unsalted butter

Steps

1. 1 Season chicken thighs with salt and pepper.
2. 2 Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken skin-side down, then flip and brown the other side; remove and set aside.
3. 3 In the same pan, sauté onions until softened.
4. 4 Add garlic and mushrooms, cooking until mushrooms release their moisture and brown.
5. 5 Stir in diced tomatoes, chicken stock, tomato paste, thyme, and paprika. Bring to a simmer.
6. 6 Return chicken to the pan, reduce heat to low, cover, and cook for 30 minutes.
7. 7 Stir in parsley and dot with butter. Serve immediately.

Equipment

• Large skillet or Dutch oven

Variations

• Add a splash of white wine to the sauce for extra depth of flavor.
• For a touch of heat, stir in a pinch of red pepper flakes with the spices.

Substitutions

• If fresh tomatoes are out of season, use high-quality canned diced tomatoes.
• Substitute butter with olive oil for a dairy-free option.

Pairings

• Pairs beautifully with a glass of Chardonnay.
• A side of steamed green beans complements the dish nicely.

Nutrition

Tips

• For a richer flavor, use chicken pieces with skin and bone.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the sauce during the last 5 minutes of cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with creamy mashed potatoes or crusty bread to soak up the sauce.
• A fresh green salad on the side balances the richness.

FAQ