Poulet Chasseur
Classic French braised chicken in a white wine sauce with mushrooms, onions, and tomatoes, fragrant with herbs and perfect for serving with potatoes or rice.
Equipment
Ingredients
Main ingredients
chicken pieces (skin-on, bone-in)
1.2 kg
mushrooms (sliced)
300 g
onion (chopped)
2 pcs
tomatoes (diced)
4 pcs
garlic cloves (minced)
3 pcs
Sauce ingredients
dry white wine
200 ml
chicken stock
300 ml
tomato paste
2 tbsp
fresh thyme
4 sprigs
bay leaves
2 pcs
olive oil
3 tbsp
Instructions
Prepare the chicken
Season chicken pieces generously with salt and pepper on all sides.
Brown the chicken
Heat olive oil in a large pan over medium-high heat. Brown chicken pieces on all sides until golden, about 8-10 minutes. Remove and set aside.
Sauté aromatics
In the same pan, add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Add mushrooms
Add sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.
Build the sauce
Add tomato paste and cook for 1 minute. Pour in white wine, scraping up any browned bits from the bottom. Add chicken stock, tomatoes, thyme, and bay leaves.
Braise the chicken
Return chicken pieces to the pan, nestling them into the sauce. Bring to a simmer, then cover and cook for 35-40 minutes until chicken is tender and cooked through.
Finish and serve
Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot with potatoes or rice, garnished with fresh herbs if desired.
Storage
Flavors develop even better after a day in the refrigerator. Reheat gently to avoid drying out the chicken.
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