Classic French Hunter's Chicken

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 1/2 cup red wine (120ml) 1/2 cup red wine (120ml)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Add the sliced mushrooms and cook until they release their moisture and start to brown.
6. 6.
   Stir in the diced tomatoes, red wine, tomato paste, dried thyme, and dried rosemary. Season with salt and pepper to taste.
7. 7.
   Return the chicken thighs to the skillet, nestling them into the sauce.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. 9.
   Serve the Poulet chasseur hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — Make sure to pat them dry before seasoning to ensure a crispy skin.
• Mushrooms — Use a mix of different mushrooms like cremini, shiitake, or oyster for a more complex flavor.

Tips & Tricks

• For a richer sauce, you can add a splash of heavy cream towards the end of cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the skillet, stirring until the sauce thickens.
• Serve the Poulet chasseur with a side of roasted potatoes or buttered noodles for a complete meal.

Serving advice

Poulet chasseur is best served hot, straight from the skillet. Garnish with fresh parsley for a pop of color and serve with crusty bread or mashed potatoes to soak up the flavorful sauce.

Presentation advice

Arrange the chicken thighs on a platter and spoon the sauce over them. Sprinkle some fresh parsley on top for an elegant touch. Serve with a side of roasted vegetables for a visually appealing presentation.