One-Pot Chicken Chasseur Recipe – French Special
Chicken Chasseur, also known as “hunter’s chicken,” hearkens back to a historical era in France where rural villagers, without livestock of their own, ventured into forests to hunt and gather. This rustic dish emerged from their gatherings of wild chicken and foraged mushrooms, resulting in a simple, slow-cooked meal enjoyed in homes across the countryside. Prepared in a sturdy cast iron pot and employing techniques akin to those used in dishes like Coq Au Vin and Boeuf Bourguignon, Chicken Chasseur rightfully claims its spot among the timeless classics of French comfort cuisine.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
One-Pot Chicken Chasseur Ingredients:
- 8 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chestnut or button mushrooms
- 3 shallots
- 2 cloves of garlic
- 1 teaspoon tomato paste
- 1 cup chicken or veal stock
- 1 cup dry white wine
- 1 14-ounce can diced tomatoes
- 2 bay leaves
- 2 sprigs of thyme
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup cream
How To Make One-Pot Chicken Chasseur
Season the chicken thighs generously with salt. Heat olive oil and butter in a large pot (a Dutch oven works well) and brown the chicken, letting each side sizzle for 3-4 minutes. Meanwhile, quarter the mushrooms and dice the shallots.
Add the shallots and mushrooms to the pot, sautéing until they begin to brown. Stir in minced garlic and tomato paste, cooking for about a minute.
Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Add chicken stock, diced tomatoes, bay leaves, and thyme sprigs. Season with salt and pepper. Cover and simmer for 10 minutes, then uncover and simmer for another 30 minutes until the chicken is tender and the sauce has thickened.
To finish, stir in the cream and simmer for an additional minute to blend the flavors. Serve with a garnish of parsley. Enjoy with mashed potatoes or crusty bread to soak up the delicious sauce.
