Poulet Chasseur (Hunter's Chicken)
Photo: David Trinks / Unsplash
Crisp-skinned chicken thighs simmered in a rich sauce of mushrooms, shallots, tomato and white wine, finished with fresh tarragon. A classic French one-pot dinner.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the chicken
Pat the chicken dry and season with the salt and pepper. Heat the oil in a large, deep frying pan or casserole over medium-high heat. Cook the thighs skin side down for 8 minutes, until the skin is golden and crisp. Turn and cook for 3 minutes more. Set aside on a plate.
Cook the mushrooms
Pour off all but 1 tablespoon of fat. Add the butter and the mushrooms and cook for 5 minutes, until golden. Add the shallots and garlic and cook for 2 minutes more.
Add the flour and wine
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Simmer the chicken
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Finish and serve
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Brown the chicken
Pat the chicken dry and season with the salt and pepper. Heat the oil in a large, deep frying pan or casserole over medium-high heat. Cook the thighs skin side down for 8 minutes, until the skin is golden and crisp. Turn and cook for 3 minutes more. Set aside on a plate.
Cook the mushrooms
Pour off all but 1 tablespoon of fat. Add the butter and the mushrooms and cook for 5 minutes, until golden. Add the shallots and garlic and cook for 2 minutes more.
Add the flour and wine
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Simmer the chicken
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Finish and serve
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The Story Behind the Dish
'Chasseur' means hunter. The dish was named after the sauce hunters made in autumn with the wild mushrooms they picked on the way home, cooked with shallots, wine and tomato.
Sauce chasseur became one of the classic sauces of French cuisine in the 19th century, and chicken simmered in it turned into an everyday family favourite that is easy to cook in one pan.
⭐ Why It's Famous
It is simple and quick, yet it tastes like slow-cooked bistro food, with tarragon giving it a distinctly French finish.
💡 Fun Fact
Italy has its own hunter's chicken, pollo alla cacciatora, which is a close relative of the French version.
France (classic bistro and home cooking)
48.86°N, 2.35°E
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