One-Pot Chicken Chasseur
Sounds fancy, but it's just French for hunter's chicken. Featuring tender chicken thighs braised in a rich sauce of chestnut mushroom, tomato, and dry white wine. This hearty dish is packed with protein for a satisfying meal. CHECKEDPP
Ingredients
chicken thighs600 gbone-in, skin-on
salt10 pinch
black pepper1 pinch
onion1 wholeyellow
chestnut mushrooms225 g
garlic cloves3 clove
tomato puree3 tsp
bay leaves2 wholedried
plain flour20 g
dry white wine240 ml
chicken stock240 ml
tomato1 wholeRoma ideally
fresh parsley10 g
fresh thyme4 sprig
extra virgin olive oil2 tbsp
Instructions
Chef's Tips
If you prefer a thicker sauce, remove the chicken after braising, reduce the sauce uncovered over medium heat for 5-10 minutes, then return the chicken to the pot.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Prepare Ingredients
Pat the chicken thigh dry using paper towels. Season the chicken all over with 2 teaspoons of salt and the black pepper. Dice the medium yellow onion, quarter the chestnut mushroom, mince the garlic clove, and dice the tomato. Roughly chop the fresh parsley and set aside.
Sear the Chicken
Heat 3 tsp of extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in two batches, place the chicken skin-side down in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, about 4 minutes per side. Transfer the seared chicken to a large plate or baking sheet; the chicken will not be cooked through yet.
Sauté Aromatics
Reduce the heat to medium. Heat the remaining 3 tsp of extra virgin olive oil in the pot until shimmering. Add the diced onion, quartered chestnut mushroom, and the remaining 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Stir in the minced garlic clove and cook until fragrant, about 30 seconds.
Build the Sauce Base
Add the tomato puree, fresh thyme sprigs, and dried bay leaf. Cook until the tomato puree has darkened in colour and is fragrant, about 3 minutes. Stir in the plain flour and cook for 1 minute to remove the raw flour taste.
Deglaze and Simmer
Pour in the dry white wine. Scrape up any browned bits from the bottom of the pot using a wooden spoon and cook until the wine has reduced by half, about 2 minutes. Stir in the chicken stock and diced tomato, and bring the mixture to a boil. Reduce the heat to maintain a gentle simmer.
Braise the Chicken
Return the seared chicken to the pot skin-side up so that it is mostly submerged. Pour in any accumulated juices from the plate. Cover the pot and simmer gently until the chicken is very tender, about 30 minutes.
Finish and Serve
Remove and discard the thyme stems and bay leaf. Taste the sauce and season with more salt and black pepper as needed. Garnish with chopped fresh parsley leaf before serving, perhaps alongside mashed potato or steamed rice.
