Chicken Chasseur Recipe

One-Pot Chicken Chasseur

Serves 4

  • chicken thighs
  • tablespoon olive oil
  • tablespoon butter
  • cups chestnut or button mushrooms
  • shallots
  • cloves of garlic
  • teaspoon tomato puree
  • cup chicken or veal stock
  • cup dry white wine
  • 14-ounce can diced tomatoes
  • bay leaves
  • thyme sprigs
  • tablespoons flat leaf parsley
  • 1/2 cup cream 
  • Season the chicken thighs well with salt. Heat the olive oil and butter in a large pot (a Dutch oven is perfect for this) and brown the chicken, leaving it to sizzle for 3-4 minutes on each side. Meanwhile, clean and quarter the mushrooms, and dice the shallots.
  • Add the shallots and mushrooms and saute until they start to take on some color. Add the minced garlic and the tomato puree to cook through (just a minute or so).
  • Pour in the wine, scraping down the pan, then add the stock and diced tomatoes. Add the bay leaves and thyme. Season the dish with a couple of pinches of salt and a good grind of pepper, and let simmer for 10 minutes with the lid on, and a further 30 with the lid off, by which time the chicken should be tender and the sauce reduced to a thick gravy.
  • To finish the dish, stir in the cream and let it simmer for a minute to bring the flavors together. Serve with a sprinkle of parsley (and maybe some mashed potatoes or bread, to soak up all the juices).