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Chicken Chasseur Recipe (Hunters Chicken)
I cook chicken in a sauce made of wine, tomatoes, mushrooms, onions, and broth for a rich and savory dish.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 506 kcal
Course:
Main Course , Dinner
Cuisine:
French
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided (¼ stick)
- 2½ pounds bone-in chicken leg quarters separated
- 1¼ teaspoons kosher salt divided; plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 yellow onion sliced
- 4 cloves garlic minced
- 16 ounces cremini mushrooms quartered
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- ¾ cup dry red wine
- 1¼ cups low-sodium chicken broth
- 3 prigs thyme
- 3 tablespoons chopped fresh parsley
- 1 cup cherry tomatoes
Instructions
- In a large, deep sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat.
- Season the chicken on all sides with 1 teaspoon of salt and all of the pepper, then cook for 5-6 minutes on each side, until browned. Transfer to a plate and set aside.
- Reduce the heat to medium and melt the remaining butter.
- Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds, then stir in the mushrooms. Season with the remaining ¼ teaspoon of salt and cook for 5 minutes, stirring frequently, until the vegetables are browned.
- Stir in the tomato paste and flour and cook for 30 seconds, then stir in the red wine and bring it to a simmer for 3-4 minutes, allowing it to reduce slightly.
- Stir in the broth, thyme, parsley, and the remaining salt and pepper.
- Nestle the chicken and any juices back into the pan, then top with the tomatoes.
- Cover the pan, reduce the heat to low, and simmer for 30-45 minutes until the chicken is tender.
- Taste and season the sauce as desired, thickening it uncovered if desired, then serve garnished with fresh herbs.
Cup of Yum
Notes
- Storage: Store chicken chasseur in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can also make this recipe with chicken thighs or chicken breasts; just make sure not to overcook the chicken.
- Properly cooked chicken is 165°F internally.
- Use fresh herbs for the best taste.
Nutrition Information
Calories
506kcal
(25%)
Carbohydrates
12g
(4%)
Protein
30g
(60%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
167mg
(56%)
Sodium
654mg
(27%)
Potassium
856mg
(24%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
598IU
(12%)
Vitamin C
12mg
(13%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 506
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 167mg | 56% |
| Sodium | 654mg | 27% |
| Potassium | 856mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.