Classic French Hunters Chicken (Printer-friendly)
Tender chicken simmered in mushrooms, tomatoes and white wine, brightened with thyme and parsley.
# What You'll Need:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 oz white mushrooms, sliced
06 - 14 oz canned diced tomatoes
07 - 2 tablespoons tomato purée
→ Liquids
08 - ⅔ cup dry white wine
09 - ¾ cup plus 1 tablespoon chicken stock
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
12 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
13 - 2 bay leaves
14 - 2 tablespoons fresh parsley, chopped
15 - Salt and black pepper, to taste
# How to Prepare:
01 - Pat the chicken pieces dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large sauté pan or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown, approximately 5 minutes per side. Transfer the chicken to a plate and set aside.
03 - In the same pan, sauté the chopped onions for 3 to 4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking until softened and lightly browned.
04 - Stir in the tomato purée and cook for 1 minute. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
05 - Add the diced tomatoes, chicken stock, thyme, and bay leaves. Return the seared chicken pieces to the pan, skin-side up. Bring the liquid to a gentle simmer.
06 - Cover the pan with a lid and cook over low heat for 30 minutes, allowing the chicken to braise and the flavors to meld.
07 - Remove the lid and continue simmering uncovered for 10 to 15 minutes, until the sauce has thickened and the chicken is cooked through to an internal temperature of 165°F.
08 - Discard the bay leaves. Transfer the chicken and sauce to a warm serving dish and sprinkle with chopped fresh parsley. Serve alongside mashed potatoes, crusty bread, or buttered noodles.
# Expert Advice:
01 -
- The sauce practically builds itself while the chicken simmers, so you look like you worked far harder than you actually did.
- It reheats beautifully the next day, which means lunch is already sorted and somehow tastes even better.
02 -
- Do not rush the browning step because that golden crust on the chicken is where a huge amount of the final flavor comes from.
- If your sauce seems thin after the uncovered simmer, just lift the chicken out temporarily and let the sauce reduce on its own for a few extra minutes.
03 -
- Let the chicken come to room temperature for about fifteen minutes before searing so it browns more evenly and cooks through at a better pace.
- Use a Dutch oven if you have one because the heavy base distributes heat beautifully and the tight-fitting lid traps moisture perfectly during the covered simmer.