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hunter’s chicken (poulet chasseur)

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This flavorful French classic savory recipe is a great one to have in your folder.

yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For hunter’s chicken (poulet chasseur)

  • 2 1/2 lb
    chicken thighs bone-in and skin on
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
    clarified butter
  • 1/2 c
    shallots, finely chopped
  • 3 lg
    cloves garlic, pressed
  • 3/4 lb
    mixed mushrooms, quartered
  • 2 Tbsp
    unbleached all-purpose flour
  • 1/2 c
    dry white wine
  • 1/3 c
    cognac or brandy
  • 2 Tbsp
    tomato paste
  • 1 c
    low-sodium beef broth
  • 1 c
    low-sodium chicken broth
  • 1 tsp
    dried rosemary, chopped
  • 1 tsp
    dried tarragon
  • 1 lg
    bay leaf
  • 1 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make hunter’s chicken (poulet chasseur)

  • 1
    Season thighs generously, skin side up, with salt and pepper; set aside
  • 2
    In a Dutch oven over medium-high heat, add clarified butter and when it gets hot, working in batches, add thighs skin side down. Season the top side well with salt and pepper and cook until brown, about 3 to 4 minutes per side.
  • 3
    Transfer to a plate or bowl and set aside while cooking the others.
  • 4
    Once the thighs are cooked, reduce heat to medium and remove fat from the pot keeping about 2 tbsp. Add mushrooms and sauté for 4 to 5 minutes.
  • 5
    Add shallot, and garlic; sauté for 1 minute.
  • 6
    Add flour and stir to coat; cook for 2 minutes stirring constantly.
  • 7
    Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
  • 8
    Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
  • 9
    Cover, reduce the heat to medium-low and simmer for 45 minutes.
  • 10
    When time is up, remove the lid and scrape the bottom of the pot. Bring the heat to medium and when it starts simmering again, set the timer for 5 minutes; adjust the seasoning if necessary.
  • 11
    Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
  • 12
    Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
  • 13
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/hR-qS9SR7WU
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