Chicken chasseur, which translates to hunter’s chicken, is a classic French dish. This super easy main course is exceptional. The chicken is super tender, the tomatoes add the some acidity, the herbs provide a pronounced flavor and the mushrooms bring an amazing earthiness. Making the entire recipe in one vessel ensures that the end result is a beautiful dish that pleases all the senses.
Ingredients (Serves 2-4)
2 tablespoons all-purpose flour (optional)
Salt, to taste
Pepper, to taste
4 skinned and boned chicken thighs
2 tablespoons olive oil
1 large onion, peeled and sliced (or shallots)
1 cup sliced chestnut mushrooms
3 garlic cloves, minced
½ cup dry white wine
2 cups chicken broth
1 can chopped tomatoes
2 sprigs fresh thyme
2 bay leaves
4 sprigs fresh tarragon
1 small pot double or heavy cream
Pre-heat an oven to 425ºF/220ºC/Gas Mark 7.
Quickly season the 2 tablespoons of flour with a little salt and pepper. Once seasoned coat the chicken thighs with flour and shake off the excess (this will help brown the chicken).
When the chicken is coated, add oil to a large casserole dish and place over medium high heat. Put chicken thighs into the pan and cook until golden brown on both sides. As soon as the chicken is brown add the sliced onions along with the mushrooms and garlic. Stir continuously until the onions and mushrooms are fragrant then pour in the wine and bring to a boil for 3 minutes.
Follow by pouring in the chopped tomatoes and let the sauce boil and reduce once again for 5 minutes. Add the chicken stock, thyme, bay leaves as well as the fresh tarragon and give it a good stir. Transfer the dish to the preheated oven.
Bake for 30 to 40 minutes. After the 30 to 40 minutes have passed check the chicken for doneness (it should not be pink). Remove from the oven, stir in the heavy cream and serve with vegetables.