Equipment
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 5 g fine sea salt
- 2 g black pepper, freshly ground
- 30 g all-purpose flour
Aromatics and Base
- 15 ml olive oil
- 30 g unsalted butter
- 250 g cremini mushrooms, cleaned and quartered
- 100 g shallots, finely chopped
- 10 g garlic, minced
Sauce
- 30 g tomato paste
- 120 ml dry white wine
- 240 ml chicken stock
- 200 g crushed tomatoes, canned
- 5 g fresh tarragon, chopped
- 5 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 682 kcal
- Protein
- 41 g
- Carbohydrates
- 23 g
- Fat
- 45 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 964 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 212 mg
- Potassium
- 1164 mg
- Calcium
- 85 mg
- Iron
- 3.8 mg
- Magnesium
- 74 mg
- Phosphorus
- 463 mg
- Zinc
- 3.8 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.61 mg
- Niacin
- 11.8 mg
- Folate
- 35 mcg
- Water
- 247 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the chicken thighs completely dry with paper towels, then evenly coat all sides with the salt and black pepper.
Place the all-purpose flour in a shallow dish. Lightly coat the seasoned chicken thighs in the flour, shaking off any excess to ensure only a very thin dusting remains.
Heat the olive oil and half of the butter in a Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed until the skin is deep golden brown and crispy, about 6 to 8 minutes. Flip and cook the flesh side for 3 minutes, then transfer the chicken to a resting plate.
Reduce the heat to medium. Add the remaining butter and the quartered mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned, about 8 minutes. Add the shallots and garlic, and cook until softened and translucent, about 3 minutes.
Stir in the tomato paste and cook for 1 minute until it darkens slightly to cook out the raw flavor. Pour in the dry white wine, using a wooden spoon to scrape up any browned fond from the bottom of the pot. Allow the wine to boil and reduce by half.
Pour in the chicken stock and crushed tomatoes, stirring to combine. Nestle the chicken thighs back into the pot along with any resting juices, keeping the crispy skin exposed above the liquid level. Bring to a gentle simmer, partially cover, and cook until the chicken is completely tender and registers 74°C/165°F on a meat thermometer, about 25 to 30 minutes.
Remove the pot from the heat. Gently stir the fresh chopped tarragon and parsley into the sauce around the chicken. Taste the sauce and adjust the salt and pepper if necessary before serving.
Chef's Notes
- Tarragon has a very potent, slightly anise-like flavor. If you are sensitive to it, start with half the amount and taste before adding the rest.
- Browning the mushrooms deeply before adding the shallots is crucial. Do not crowd the pan, and resist the urge to stir them constantly so they can develop a deep crust.
- For a truly classic touch, you can add 30ml of Cognac right before the white wine, allowing it to flambe or reduce down to intensify the savory base.
- Keeping the chicken skin exposed above the braising liquid ensures that it maintains some texture, rather than turning entirely soft in the tomato sauce.
Storage
Refrigerator: 4 days — Store chicken and sauce together in an airtight container to keep the meat moist.
Freezer: 2 months — Freeze in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat until warmed through, or microwave in 1-minute intervals.
Troubleshooting
Sauce is too thin and watery
Cause: The wine did not reduce sufficiently, or the mushrooms released excess liquid during the braise.
Fix: Remove the cooked chicken to a plate. Bring the sauce to a vigorous boil for 3 to 5 minutes to reduce and thicken the liquid, then return the chicken to the pot.
Prevention: Allow the wine to fully reduce by half before adding the stock, and ensure mushrooms are browned thoroughly in the initial saute phase.
Chicken skin is flabby and pale
Cause: Chicken was not dried properly before searing, or was fully submerged in the braising liquid.
Fix: Cannot be fixed completely, but you can place the pot under a broiler for 2-3 minutes before serving to crisp the exposed skin.
Prevention: Pat chicken bone-dry, sear deeply until crispy, and keep the skin above the liquid line when returning to the pot for the braise.
Cultural Context
Poulet Chasseur translates directly to Hunter's Chicken. Traditionally, returning hunters in France would combine their caught game bird with gathered wild mushrooms, herbs, and tomatoes from the garden. Today, it stands as a cornerstone of traditional French bistro cooking, beloved for its deeply savory, rustic profile.
