A classic French chicken dish, poulet chasseur features mushrooms, tomatoes, white wine, and herbs. Chasseur means “hunter,” and the term usually indicates the presence of mushrooms. While stalking game during the fall hunting season, hunters would often gather mushrooms in the woods, hence the name.
This simple but thoroughly satisfying one-pot dish is essentially a braise. Lean chicken breasts can dry out during braising; thighs, which have more fat, are better suited to this moist heat cooking method. Braising involves first browning the food, then finishing the cooking in liquid. It is typically used to tenderize meats, such as stewing beef. But in this case, the purpose is not to tenderize the chicken but to create rich tasting sauce—and it does it in just 20 minutes.
Traditional versions of poulet chausseur use bone-in chicken pieces. However, for convenience I have opted for fork-friendly boneless, skinless chicken thighs. The dish has a generous amount of full-flavored sauce, so I recommend serving it with mashed potatoes, egg noodles, or orzo pasta to soak up the sauce. And don’t forget to pick up a crusty baguette!
Ingredients
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
½ teaspoon kosher salt
Freshly ground black pepper to taste
3 tablespoons neutral oil such as avocado, grapeseed or canola, divided
12 ounces cremini mushrooms, stem ends trimmed, caps wiped clean, quartered (about 4 cups)
2 shallots, finely chopped (1/2 cup)
1½ tablespoons all-purpose flour (To make a gluten-free version, see Tip)
½ cup dry white wine
3/4 cup chicken broth or stock
1 cup canned diced tomatoes, drained
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 bay leaf
1 tablespoon butter
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon red wine vinegar
Chopped fresh parsley for garnish
Preparation
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven or deep sauté pan with a lid over medium high heat. Add half the chicken and cook until browned all over, turning as needed, 5 to 7 minutes. Transfer the chicken to a plate. Add another tablespoon of oil, and brown the remaining chicken in the same manner. Transfer to the plate.
2. Add the remaining 1 tablespoon oil to the pan. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the shallots and cook, stirring, for 30 seconds. Sprinkle in the flour and cook, stirring, for 30 seconds. Pour in the wine and bring to a simmer, stirring and scraping up any browned bits on the bottom of the pan. Add the broth, tomatoes, thyme, and bay leaf, and bring to a simmer. Return the chicken (and any accumulated juices) to the pan.
3. Adjust the heat to maintain a bare simmer, cover the pan and cook until the chicken is tender and cooked through, about 20 minutes. Remove the pan from the heat. Discard the bay leaf. (The recipe can be prepared ahead to this point. Cool, then cover and refrigerate for up to 3 days. Reheat before continuing.) Add the butter, tarragon and vinegar; stir to melt the butter. Adjust the seasonings and serve, garnished with parsley.
Yield: Makes 4 servings (about 1 cup each)
Tip: To make a gluten-free version, omit the flour in Step 2. Thicken the sauce with a slurry made by mixing 4 teaspoons cornstarch and 2 tablespoons water in a small bowl. In Step 3, once the chicken is cooked, stir the slurry and add it to the pan. Simmer until the sauce is thickened and glossy, about 1 minute. Continue with the recipe.
Patsy Jamieson