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Poulet chasseur

Name: Poulet chasseur
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: FR
Ingredients: 8 chicken thighs, bone in and skin on (about 1.2 kg); 1 tsp salt; to taste black pepper; 2 tbsp olive oil; 20 g butter; 250 g mushrooms, sliced; 2 shallots, finely chopped; 2 garlic cloves, chopped; 1 tbsp plain flour; 2 tbsp cognac or brandy (optional); 150 ml dry white wine; 3 tomatoes, peeled and chopped (or 200 g canned chopped tomatoes); 1 tbsp tomato paste; 250 ml chicken stock; 2 sprigs fresh thyme; 1 tbsp each chopped fresh tarragon and parsley

Photo : David Trinks / Unsplash

15m

Prépa

50m

Cuisson

Portions

Facile

Difficulté

Cuisses de poulet mijotées aux champignons, échalotes, tomates et vin blanc, parfumées à l'estragon.

#french#chicken#mushrooms#tomato#white-wine#one-pot#bistro

Portions

Ingrédients

Nutrition

calories560

protein40g

carbs10g

fat37g

fiber2g

Par portion

Étapes

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.

⏱11:00

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.

⏱7:00

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

⏱11:00

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.

⏱7:00

Add the flour and wine

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Simmer the chicken

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 France (classic bistro and home cooking)📅 19th century🍗 FR

'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.