Classic French Hunters Chicken (Printable Version)

Tender chicken simmered in tomato, mushroom and white wine sauce 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 yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces white button mushrooms, sliced
06 - 14 ounces canned diced tomatoes
07 - 2 tablespoons tomato paste

→ Liquids and Fats

08 - 2/3 cup dry white wine
09 - 3/4 cup plus 1 tablespoon chicken stock
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons unsalted butter

→ Herbs and Seasonings

12 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
13 - 2 bay leaves
14 - 2 tablespoons fresh flat-leaf parsley, chopped
15 - Kosher salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat the chicken pieces dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat the olive oil and butter in a large sauté pan or Dutch oven over medium-high heat until the butter foams. Place the chicken skin-side down and sear until deeply golden brown, approximately 5 minutes per side. Transfer the browned chicken to a plate and set aside.
03 - In the same pan with the rendered drippings, sauté the chopped onion over medium heat for 3 to 4 minutes until softened and translucent. Add the minced garlic and sliced mushrooms, continuing to cook until the mushrooms have released their moisture and are lightly caramelized.
04 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce for 2 minutes.
05 - Add the diced tomatoes with their juices, chicken stock, fresh thyme leaves, and bay leaves. Nestle the seared chicken pieces back into the pan, skin-side up, and bring the liquid to a gentle simmer.
06 - Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 30 minutes, allowing the chicken to braise and become fork-tender.
07 - Remove the lid and continue simmering uncovered for 10 to 15 minutes until the sauce has thickened and concentrated in flavor, and the chicken is cooked through to an internal temperature of 165°F.
08 - Discard the bay leaves. Transfer the chicken to a warm serving platter, spoon the sauce generously over the top, and finish with a scattering of chopped fresh parsley.

# Expert Tips:

01 -
  • The sauce builds itself right in the pan, soaking up every golden bit left behind by the chicken.
  • It tastes like something you would order at a small French bistro, but honestly it is simpler than most Sunday roasts.
02 -
  • Do not rush the searing step because that browned skin is where half the flavor in the sauce comes from.
  • Keep the chicken skin side up when you return it to the pan so it stays intact rather than steaming into the liquid.
03 -
  • Let the chicken come to room temperature for about twenty minutes before searing so it browns more evenly.
  • The sauce should taste slightly seasoned before you add the chicken back in because the meat will absorb some salt during simmering.

Go Back