One-pot chicken chasseur

Introduction:

One-pot meals have long been celebrated for their convenience and flavor. Among these, Chicken Chasseur, also known as Hunter’s Chicken, stands out for its rich, comforting taste and relatively simple preparation.

This classic French dish combines tender chicken, mushrooms, and a tomato-based sauce, all cooked together in a single pot. The result is a hearty, flavorful meal that delights the senses.

In this comprehensive guide, we’ll explore the history of Chicken Chasseur, break down the ingredients, provide a detailed step-by-step recipe, and offer some variations and tips for perfecting this dish.

History of Chicken Chasseur

Chicken Chasseur has its roots in French cuisine, dating back to the 16th century. The term “chasseur” means “hunter” in French, and the dish was traditionally prepared by hunters using game meat, wild mushrooms, and herbs found during their expeditions. Over time, it evolved to include chicken as a primary ingredient, making it more accessible to urban households.

The dish gained popularity due to its rustic charm and the rich, deep flavors it offered. It was especially favored in the fall and winter months when hearty meals were in high demand. The combination of mushrooms, often foraged from forests, and a robust sauce made it a perfect comfort food.

Ingredients:

The beauty of Chicken Chasseur lies in its simplicity. Here are the key ingredients you’ll need:

1. Chicken: Traditionally, bone-in, skin-on chicken thighs and legs are used for their flavor and tenderness. However, you can use a whole chicken cut into pieces or boneless chicken breasts for convenience.
2. Mushrooms: A mix of wild and cultivated mushrooms adds depth and complexity to the dish. Common choices include cremini, button, and shiitake mushrooms.

1. Tomatoes: Fresh tomatoes or canned crushed tomatoes form the base of the sauce, providing a rich, tangy flavor.
2. Onions and Garlic: These aromatic vegetables are essential for building the sauce’s foundation.
3. White Wine: A good-quality dry white wine is used to deglaze the pan and add acidity and depth to the sauce.
4. Chicken Stock: Adds richness and helps to create a smooth, cohesive sauce.
5. Herbs: Fresh herbs like thyme, parsley, and bay leaves are classic choices. They impart a fragrant aroma and enhance the dish’s overall flavor.
6. Butter and Olive Oil: Used for browning the chicken and sautéing the vegetables, these fats contribute to the dish’s richness.
7. Seasonings: Salt, pepper, and sometimes a pinch of sugar to balance the acidity of the tomatoes.

Step-by-Step Recipe

Preparation:

1. Ingredients Preparation:
   • 6-8 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
   • 2 tablespoons olive oil
   • 2 tablespoons unsalted butter
   • 1 large onion, finely chopped
   • 3 cloves garlic, minced
   • 8 ounces mushrooms, sliced
   • 1 cup dry white wine
   • 1 cup chicken stock
   • 1 can (14.5 ounces) crushed tomatoes
   • 2 tablespoons tomato paste
   • 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
   • 2 bay leaves
   • Salt and pepper to taste
   • Fresh parsley, chopped (for garnish)
2. Preparation of the Chicken:
   • Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on both sides.

Cooking

1. Browning the Chicken:
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until hot but not smoking.
   • Add the chicken pieces skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side for an additional 5 minutes.
   • Remove the chicken from the pot and set aside.
2. Sautéing the Vegetables:
   • In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute, being careful not to burn it.
3. Cooking the Mushrooms:
   • Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Deglazing with Wine:
   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
5. Building the Sauce:
   • Stir in the tomato paste and cook for another minute.
   • Add the crushed tomatoes, chicken stock, thyme, and bay leaves. Stir well to combine.
6. Returning the Chicken to the Pot:
   • Nestle the browned chicken pieces back into the pot, skin-side up. Ensure they are partially submerged in the sauce.
   • Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 30-40 minutes, or until the chicken is cooked through and tender.
7. Final Touches:
   • Remove the bay leaves and thyme sprigs (if using fresh).
   • Taste the sauce and adjust the seasoning with salt and pepper as needed.
   • For a thicker sauce, you can simmer uncovered for an additional 10 minutes to reduce the liquid.

Serving

1. Plating:
   • Transfer the chicken pieces to a serving platter.
   • Spoon the mushroom-tomato sauce over the chicken.
   • Garnish with freshly chopped parsley for a pop of color and freshness.
2. Accompaniments:
   • Chicken Chasseur pairs beautifully with mashed potatoes, rice, or crusty French bread. A side of steamed green beans or a simple green salad makes a perfect complement.

Tips and Variations

1. Variations:
   • Different Meats: While chicken is traditional, you can use other meats like rabbit or duck for a unique twist.
   • Vegetarian Version: Substitute the chicken with hearty vegetables like eggplant and zucchini, and use vegetable stock instead of chicken stock.
   • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy variation.
2. Tips:
   • Browning the Chicken: Ensuring the chicken is well-browned adds depth of flavor to the dish. Don’t rush this step.
   • Wine Choice: Choose a dry white wine that you enjoy drinking, as its flavor will be prominent in the sauce.
   • Mushroom Variety: Mixing different types of mushrooms adds complexity to the dish. Don’t be afraid to experiment with your favorites.
   • Cooking Time: If you prefer a thicker sauce, let it simmer uncovered for a bit longer to reduce and concentrate the flavors.
3. Storage and Reheating:
   • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
   • Reheating: Reheat gently on the stovetop over low heat until warmed through. You may need to add a splash of water or stock to loosen the sauce.

Ingredients:

Full recipe video:

• Chicken:
  • 6-8 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• Mushrooms:
  • 8 ounces mushrooms, sliced (cremini, button, or a mix)
• Vegetables and Aromatics:
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
• Liquids:
  • 1 cup dry white wine
  • 1 cup chicken stock
• Tomatoes:
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
• Herbs and Seasonings:
  • 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Cooking Fats:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Instructions:

Preparation

1. Prepare the Chicken:
   • Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on both sides.
2. Prepare the Vegetables:
   • Finely chop the onion and mince the garlic.
   • Clean and slice the mushrooms.

Cooking

1. Brown the Chicken:
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until hot but not smoking.
   • Add the chicken pieces skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side for an additional 5 minutes.
   • Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute, being careful not to burn it.
3. Cook the Mushrooms:
   • Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Deglaze with Wine:
   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
5. Build the Sauce:
   • Stir in the tomato paste and cook for another minute.
   • Add the crushed tomatoes, chicken stock, thyme, and bay leaves. Stir well to combine.
6. Return the Chicken to the Pot:
   • Nestle the browned chicken pieces back into the pot, skin-side up. Ensure they are partially submerged in the sauce.
   • Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 30-40 minutes, or until the chicken is cooked through and tender.
7. Final Touches:
   • Remove the bay leaves and thyme sprigs (if using fresh).
   • Taste the sauce and adjust the seasoning with salt and pepper as needed.
   • For a thicker sauce, you can simmer uncovered for an additional 10 minutes to reduce the liquid.

Serving

1. Plating:
   • Transfer the chicken pieces to a serving platter.
   • Spoon the mushroom-tomato sauce over the chicken.
   • Garnish with freshly chopped parsley for a pop of color and freshness.
2. Accompaniments:
   • Chicken Chasseur pairs beautifully with mashed potatoes, rice, or crusty French bread. A side of steamed green beans or a simple green salad makes a perfect complement.

Tips and Variations

1. Different Meats:
   • While chicken is traditional, you can use other meats like rabbit or duck for a unique twist.
2. Vegetarian Version:
   • Substitute the chicken with hearty vegetables like eggplant and zucchini, and use vegetable stock instead of chicken stock.
3. Spicy Kick:
   • Add a pinch of red pepper flakes or a dash of hot sauce for a spicy variation.
4. Wine Choice:
   • Choose a dry white wine that you enjoy drinking, as its flavor will be prominent in the sauce.
5. Mushroom Variety:
   • Mixing different types of mushrooms adds complexity to the dish. Don’t be afraid to experiment with your favorites.
6. Storage and Reheating:
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
   • Reheat gently on the stovetop over low heat until warmed through. You may need to add a splash of water or stock to loosen the sauce.

1. What is Chicken Chasseur?

Chicken Chasseur, also known as Hunter’s Chicken, is a classic French dish featuring chicken cooked in a savory sauce made with mushrooms, tomatoes, white wine, and herbs. It’s known for its rich flavor and hearty nature, making it a perfect comfort food.

2. What type of chicken is best for Chicken Chasseur?

Bone-in, skin-on chicken thighs and legs are traditionally used for their flavor and tenderness. However, you can also use a whole chicken cut into pieces or boneless, skinless chicken breasts if preferred.

3. Can I make Chicken Chasseur ahead of time?

Yes, Chicken Chasseur can be made ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to three days and reheat gently on the stovetop.

4. What kind of mushrooms should I use?

A mix of mushrooms adds depth and complexity to the dish. Common choices include cremini, button, and shiitake mushrooms. You can also use wild mushrooms if available.

5. Is there a non-alcoholic substitute for white wine?

If you prefer not to use wine, you can substitute with additional chicken stock and a splash of white wine vinegar or apple cider vinegar for acidity. This will help to balance the flavors in the sauce.

6. Can I make Chicken Chasseur in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After browning the chicken and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

7. What sides go well with Chicken Chasseur?

Chicken Chasseur pairs well with a variety of sides, such as mashed potatoes, rice, or crusty French bread. Steamed green beans, roasted vegetables, or a simple green salad are also great accompaniments.

8. How can I thicken the sauce?

If you prefer a thicker sauce, you can let the dish simmer uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of water to create a slurry, then stir it into the sauce and let it cook for a few more minutes until thickened.

9. Can I freeze Chicken Chasseur?

Yes, Chicken Chasseur can be frozen. Allow the dish to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop.

10. What can I do if the sauce is too acidic?

If the sauce is too acidic, you can balance it by adding a pinch of sugar or a small amount of butter. This will help to mellow out the acidity and round out the flavors.

11. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts instead of thighs. Keep in mind that breasts cook faster and can dry out if overcooked, so adjust the cooking time accordingly. Check for doneness by ensuring the internal temperature reaches 165°F (75°C).

12. How long should I cook Chicken Chasseur?

Once the chicken is returned to the pot with the sauce, it should be cooked gently for about 30-40 minutes, or until the chicken is tender and cooked through. If using a slow cooker, refer to the slow cooker instructions above.

13. Is Chicken Chasseur gluten-free?

The basic ingredients in Chicken Chasseur are gluten-free. However, ensure that all products used, such as chicken stock and any seasonings, are certified gluten-free if you have dietary restrictions.

14. Can I add other vegetables to the dish?

Yes, you can add other vegetables to the dish for extra flavor and nutrition. Carrots, bell peppers, and celery are good options. Add them when sautéing the onions and garlic.

15. What herbs can I use if I don’t have thyme?

If you don’t have thyme, you can substitute with other herbs like rosemary, oregano, or a mix of Italian herbs. Fresh parsley added at the end also enhances the dish’s flavor.