One Pot Chicken Chasseur Recipe

Chicken Chasseur, also known as Hunter’s Chicken, is a beloved French dish that captures the essence of French countryside cooking. It’s a rustic, hearty meal featuring chicken braised in a flavorful sauce made from mushrooms, tomatoes, white wine, herbs, and sometimes brandy. This dish is comforting, rich, and aromatic, making it perfect for any occasion, whether you’re preparing a cozy family dinner or a special meal for guests.

Step-by-Step Instructions:

Step 1: Prepare the Chicken

1. Season the Chicken: Begin by seasoning the chicken thighs generously with salt and freshly ground black pepper on both sides. You can use chicken breasts instead if you prefer white meat, but thighs are ideal for this dish because they remain tender and juicy when braised.

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2. Brown the Chicken: In a large, heavy-bottomed Dutch oven or deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken pieces, skin-side down. Sear the chicken for about 5-6 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3-4 minutes on the other side until browned. The goal here is not to cook the chicken through but to develop a deep, golden crust that will impart flavor to the sauce later.

3. Remove the Chicken: Once the chicken is browned, remove it from the pot and set it aside on a plate. Keep the pot with all the rendered fat and chicken juices in it; this will serve as the base for the sauce.

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Step 2: Sauté the Aromatics and Mushrooms

1. Sauté the Onion and Garlic: In the same pot, reduce the heat to medium. Add the chopped onion and cook for about 4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute, until fragrant.

2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 5 minutes until they release their moisture and become golden brown. The mushrooms will absorb some of the flavorful fat in the pan, enhancing the dish’s richness.

Step 3: Deglaze the Pot and Build the Sauce

1. Add the Wine and Deglaze: Pour in the dry white wine, scraping up any brown bits stuck to the bottom of the pot. These bits are packed with flavor and will help create a deeply savory sauce. Allow the wine to simmer for 2-3 minutes to cook off the alcohol and reduce slightly.

2. Add the Chicken Stock and Tomatoes: Stir in the chicken stock and canned diced tomatoes, followed by the tomato paste. The tomatoes provide acidity and sweetness, balancing the richness of the dish. Stir to combine all the ingredients.

3. Season with Herbs and Bay Leaf: Add the dried thyme, rosemary, and bay leaf to the pot. If using fresh herbs, you can simply tie them together with kitchen twine for easy removal later. The herbs will infuse the sauce with a lovely, aromatic flavor as it simmers.

4. Optional Brandy: If you’re using brandy, add it at this point. The brandy deepens the flavors and adds a hint of sweetness that complements the acidity of the wine and tomatoes.

Step 4: Return the Chicken to the Pot

1. Add the Chicken Back: Carefully return the browned chicken pieces to the pot, skin-side up. Nestle the chicken into the sauce, making sure it’s mostly submerged. This will allow the chicken to braise in the flavorful liquid.

2. Simmer: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the chicken braise for about 40 minutes, or until the chicken is cooked through and tender. You can check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C) when fully cooked.

Step 5: Finish the Sauce and Serve

1. Remove the Chicken: Once the chicken is tender and cooked through, carefully remove the pieces from the pot and set them aside on a plate. Discard the bay leaf and any herb stems.

2. Finish the Sauce: Increase the heat to medium-high and allow the sauce to simmer uncovered for about 5-10 minutes, or until it has reduced and thickened to your liking. You can also add a tablespoon of butter to enrich the sauce further and give it a silky finish.

3. Return the Chicken to the Sauce: Once the sauce has reached your desired consistency, return the chicken to the pot, spooning some of the sauce over the top. Let it warm through for a couple of minutes.

4. Garnish and Serve: Garnish the dish with freshly chopped parsley for a pop of color and freshness. Serve the chicken chasseur with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Tips for Perfecting Your Chicken Chasseur:

1. Use Bone-In, Skin-On Chicken: Bone-in chicken thighs or breasts are recommended for this dish because they stay moist and tender during the braising process. The skin also adds flavor and richness to the sauce. If you prefer boneless, skinless chicken, you can use it, but the result may be slightly less flavorful.

2. Don’t Rush the Browning: Browning the chicken properly is key to developing flavor in this dish. Be patient and allow the chicken to sear without moving it around too much. This will give it a crispy, golden crust that contributes to the dish’s depth of flavor.

3. Choose a Good Quality White Wine: The wine is a key component of the sauce, so choose a dry white wine that you enjoy drinking. A Sauvignon Blanc or Chardonnay works well in this recipe. Avoid cooking wines, as they tend to be overly salty and less flavorful.

4. Fresh Herbs vs. Dried Herbs: Fresh herbs add a bright, aromatic note to the dish, while dried herbs impart a more concentrated flavor. You can use either, depending on what you have available, but make sure to use the appropriate amount based on whether you’re using fresh or dried herbs.

5. Don’t Overcook the Chicken: Chicken thighs and breasts can dry out if cooked too long. Keep an eye on the chicken while it’s braising, and be sure to remove it from the pot once it’s fully cooked and tender.

6. Customize the Vegetables: You can add other vegetables to the stew, such as carrots or leeks, for extra flavor and texture. Just sauté them along with the onions and garlic at the beginning.

Variations of Chicken Chasseur:

1. Chicken Chasseur with Olives: For a Mediterranean twist, add a handful of green or black olives to the sauce along with the tomatoes. The olives add a briny, savory element that complements the richness of the chicken.

2. Mushroom and Garlic Chasseur: If you love mushrooms, feel free to add more to the dish. You can use a variety of mushrooms, such as shiitake, cremini, or porcini, for a more earthy flavor. A generous amount of garlic can also be added for an extra punch of flavor.

3. Spicy Chicken Chasseur: Add a little kick to the dish by incorporating some red pepper flakes or a finely chopped chili pepper when sautéing the garlic and onions. This will add a subtle heat that balances the richness of the sauce.

4. Vegetarian Chasseur: For a vegetarian version, substitute the chicken with hearty vegetables like portobello mushrooms or seitan. Braise the vegetables in the same sauce, and the result will be just as flavorful.

Serving Suggestions:

• With Mashed Potatoes: Serve your chicken chasseur over creamy mashed potatoes to soak up all the delicious sauce. The potatoes complement the rich, savory sauce perfectly.

• With Rice: Serve the dish with a side of fluffy rice to help absorb the flavorful sauce. Jasmine or basmati rice would be a great choice.

• With Crusty Bread: A loaf of fresh, crusty bread is perfect for dipping into the sauce. The bread will help mop up every last drop of the delicious broth.

Conclusion:

One Pot Chicken Chasseur is a comforting, flavorful dish that embodies the essence of French home cooking. The tender chicken, savory mushrooms, and rich, aromatic sauce come together in one pot, making it both a convenient and impressive meal. Whether you’re cooking for a cozy weeknight dinner or a special gathering, this dish is sure to impress your family and friends with its rustic elegance.