Poulet Chasseur, or HunterâÂÂs Chicken, is a rustic and savory French braise that transforms simple chicken into a deeply flavorful meal. The dish features tender chicken pieces simmered in a rich sauce infused with earthy mushrooms, aromatic shallots, garlic, and fresh herbs like thyme and parsley. A splash of white wine or brandy adds complexity, while tomato paste provides a subtle tang and color. The result is a comforting, hearty stew with a velvety sauce that clings perfectly to the meat. Ideal for a cozy weeknight dinner or a special occasion, this recipe celebrates traditional French cooking techniques without requiring excessive effort. Serve it over mashed potatoes or crusty bread to soak up every delicious drop of the sauce.
Poulet Chasseur
Description
Poulet Chasseur, or HunterâÂÂs Chicken, is a rustic and savory French braise that transforms simple chicken into a deeply flavorful meal. The dish features tender chicken pieces simmered in a rich sauce infused with earthy mushrooms, aromatic shallots, garlic, and fresh herbs like thyme and parsley. A splash of white wine or brandy adds complexity, while tomato paste provides a subtle tang and color. The result is a comforting, hearty stew with a velvety sauce that clings perfectly to the meat. Ideal for a cozy weeknight dinner or a special occasion, this recipe celebrates traditional French cooking techniques without requiring excessive effort. Serve it over mashed potatoes or crusty bread to soak up every delicious drop of the sauce.Ingredients
Directions
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Pat chicken pieces dry and season generously with salt and pepper.
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Heat oil in a large Dutch oven or heavy skillet over medium-high heat.
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Sear chicken pieces in batches until golden brown on all sides, then remove and set aside.
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Reduce heat to medium and add sliced mushrooms, cooking until browned and liquid has evaporated.
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Add diced shallots and garlic, cooking until softened and fragrant, about 3 minutes.
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Stir in tomato paste and cook for 1 minute to deepen the flavor.
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Deglaze the pan with white wine or brandy, scraping up any browned bits from the bottom.
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Return chicken to the pot and add chicken broth, ensuring liquid comes halfway up the chicken.
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Add fresh thyme sprigs and bay leaves, then bring the liquid to a simmer.
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Cover and cook on low heat for 30-40 minutes, or until chicken is tender and cooked through.
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Remove chicken and keep warm. Increase heat to medium-high and simmer sauce until slightly reduced.
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Stir in chopped fresh parsley and adjust seasoning with salt and pepper.
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Serve chicken topped with the mushroom sauce and garnished with additional parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
