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Lunch/Dinners

Chicken Chasseur (French Hunter-Style Chicken)

TIME

1 h 45 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

550 kcal

CARBS

15 g

PROTEIN

42 g

FAT

32 g

Z Chicken Chasseur (French Hunter-Style Chicken)

About this recipe

Chicken chasseur, or poulet chasseur, means “hunter-style chicken” in French. Traditionally, chasseur dishes paired game with mushrooms and herbs gathered after a hunt; over time, chicken became a popular choice. This version braises chicken thighs with bacon, mushrooms, tomato, white wine, and thyme in a savory pan sauce.

WHY YOU’LL LOVE IT

Ingredients

  • 3 tbsp olive oil (45 ml)
  • 9 oz smoked bacon lardons (255 g)
  • 3 lb boneless, skinless chicken thighs (1.5 kg), cut into large pieces
  • 3/4 tsp salt (about 4 g)
  • 3/4 tsp freshly ground black pepper (about 2 g)
  • 1 1/2 medium onions (about 225 g), peeled and finely diced
  • 5 garlic cloves (about 15 g), peeled and minced
  • 3 tbsp tomato paste (about 45 g)
  • 3 tbsp all-purpose flour (about 24 g)
  • 1 1/8 cups dry white wine (270 ml)
  • 2 1/4 cups chicken stock (540 ml)
  • 8 oz mushrooms (225 g), sliced
  • 3 medium carrots (about 180 g), peeled and diced
  • 3 bay leaves
  • 4–5 fresh thyme sprigs
  • Fresh parsley, chopped, for serving (about 10 g)

Preparation

  1. Preheat the oven to 350°F (180°C). Pat the chicken dry and season it with the salt and pepper.
  2. Heat the olive oil in a large oven-safe Dutch oven over medium heat. Add the bacon and cook until golden and crisp. Transfer it to a plate, leaving the rendered fat in the pot.
  3. Working in batches, brown the chicken on all sides, about 5 minutes per batch. Transfer it to the plate with the bacon.
  4. Add the onion to the pot and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
  5. Add the tomato paste and flour. Stir for 1 minute, coating the vegetables.
  6. Pour in the white wine, scraping up the browned bits. Simmer for 2–3 minutes, then stir in the chicken stock.
  7. Add the mushrooms, carrots, bay leaves, and thyme. Return the chicken to the pot and bring the sauce to a gentle simmer.
  8. Cover and bake for 45–55 minutes, until the chicken is cooked through and tender. Remove the lid for the final 15 minutes to help the sauce reduce.
  9. Remove the bay leaves and thyme stems. Stir in the bacon, taste the sauce, adjust the seasoning, and finish with chopped parsley.

Tips

  • Brown the chicken in batches so it sears instead of steaming.
  • Use a dry white wine you would drink; for an alcohol-free version, replace it with extra chicken stock and a small splash of lemon juice.
  • Serve with mashed potatoes, egg noodles, or rice; these are not included in the nutrition estimate.

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