Hunter's Chicken with Wine and Mushrooms — Poulet Chasseur
The hunter's chicken of classical French bistro cooking, browned thighs braised in white wine, tomato and mushrooms with tarragon.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season with salt and pepper. Toss potatoes with olive oil and salt. Quarter mushrooms, finely chop shallots and garlic. Chop tarragon and parsley. Have wine, stock, cognac, tomato paste, tomatoes, thyme, and bay leaf ready.
Roast
Spread potatoes on a baking tray, roast at 200°C for 35 minutes until tender and golden, shaking halfway. Set aside when done.
Sear
Heat neutral oil in a heavy pan over medium-high. Sear chicken skin-side down 7 minutes until deep golden, flip and sear 3 minutes. Transfer to a plate.
Saute
Reduce heat to medium, add butter and mushrooms, sauté 5 minutes until golden and liquid evaporates. Add shallots and garlic, sauté 3 minutes until soft.
Build
Off heat, add cognac, return to flame and reduce 30 seconds. Stir in tomato paste and flour, cook 1 minute. Pour wine, scrape base clean. Add tomatoes, stock, thyme, and bay. Return chicken skin-side up with juices.
Braise
Simmer gently uncovered over medium-low heat 20–22 minutes until chicken is cooked through and sauce coats a spoon. Stir in half the tarragon.
Plate
Transfer chicken and sauce to a serving bowl, scatter remaining tarragon and parsley over top. Serve with roasted potatoes and green salad alongside.
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