Here’s a decadent but simple version of a French Chicken Chasseur, or Hunter’s Chicken recipe. For this chicken and mushroom dish I like to use dark meat chicken, specifically the thigh, although you can definitely try another chicken cut if you prefer. Traditionally, French cooking calls for brandy in this chicken dish, but I find using only white wine is fine.
Ingredients For Easy Chicken Chasseur
2 lbs CHICKEN …thighs are best!
½ cup all-purpose FLOUR
12oz MUSHROOMS
½ cup ONION finely chopped
GARLIC minced
½ cup dry WHITE WINE
2-4 Tbsp TOMATO PASTE
2 cups CHICKEN BROTH
fresh chopped PARSLEY
OIL for cooking
Check current prices for affordable Lodge Cast Iron Skillets I use on Amazon.
How to Make Chicken Chasseur
- Heat oil on medium high heat in a heavy bottom, oven safe skillet.
- Flour chicken and cook in the skillet until lightly browned on both sides. I like skinless boneless thighs for this recipe. If using chicken with skin, cook skin side down first until skin is crisp and golden.
- Remove chicken from the skillet and set aside on a plate.
- In the same still-hot skillet, add quartered mushrooms and saute until the mushrooms cook down.
- Add onion and garlic and continue to saute for 2-3 minutes.
- Stir in the tomato paste and saute until it begins to darken.
- Add wine and allow to cook off.
- Add chicken broth.
- Raise the heat and bring the skillet to simmer, then lower the heat and simmer for 5 minutes.
- Stir in parsley and whatever other fresh herbs you desire.
- Return the browned chicken to the skillet.
- Place the skillet in an oven preheated to 375˚F and cook for approx. 30 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley.
Serve chicken chasseur with bread or rice or all on its lonesome.
For another tasty chicken dish, try this Whole Oven-Roasted Chicken.
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