Poulet Chasseur (Hunter's Chicken)

Chicken in a rich sauce of mushrooms, shallots, white wine, tomato and tarragon, the traditional hunter's way.

TIME BREAKDOWN
Prep: 20 min
Cook: 55 min
Total: 1 hour 15 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 chicken thighs, skin on and bone in
  • 1 tbsp plain flour, seasoned
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 250g chestnut mushrooms, sliced
  • 3 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 150ml dry white wine
  • 1 tbsp brandy
  • 300ml chicken stock
  • 1 x 200g tin chopped tomatoes
  • 2 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Dust the chicken in the seasoned flour. Heat the oil in a large lidded sauté pan over a medium-high heat and brown the chicken for 8 minutes, skin-side down first, then set aside.

  2. Add the butter and fry the mushrooms for 6 minutes until golden, then lift out. Cook the shallots in the same pan for 3 minutes, then add the garlic and tomato purée for 1 minute.

  3. Add the brandy and wine and boil for 3 minutes until reduced by half, scraping the base of the pan.

  4. Return the chicken to the pan with the stock and chopped tomatoes. Cover and simmer gently for 30 minutes.

  5. Add the mushrooms, uncover and simmer for 10 to 15 minutes until the chicken is tender and the sauce has thickened.

  6. Stir in half the tarragon, season to taste and serve scattered with the parsley and remaining tarragon, with mashed potato or rice.