🇫🇷 Poulet Chasseur (French Chicken Chasseur)
Poulet Chasseur is a rustic French dish made with chicken, mushrooms, tomatoes, white wine, and fresh herbs. It’s hearty, elegant, and perfect with crusty bread or potatoes.
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🧂 Ingredients (Serves 4)
• 1 whole chicken (cut into 8 pieces) or 4–6 bone-in, skin-on thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil or butter
• 2 shallots (finely chopped)
• 2 cloves garlic (minced)
• 8 oz (225g) mushrooms (sliced; cremini or button)
• ½ cup dry white wine
• 1 cup chicken stock
• 1 cup chopped fresh tomatoes (or canned, drained)
• 1 tbsp tomato paste
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 bay leaf
• 1 tbsp chopped fresh tarragon or parsley
• 1 tsp flour (optional, for thickening)
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👩🍳 Instructions
1. Season & Brown
Pat chicken dry and season well. Heat oil in a large sauté pan or Dutch oven over medium-high heat. Brown chicken skin-side down first (about 5–7 minutes per side). Remove and set aside.
2. Sauté Vegetables
In the same pan, add shallots and cook 2 minutes. Add mushrooms and sauté until browned (5 minutes). Stir in garlic for 30 seconds.
3. Deglaze
Pour in white wine, scraping up browned bits. Let it reduce by half (about 3–4 minutes).
4. Build the Sauce
Stir in tomato paste, tomatoes, stock, thyme, and bay leaf. Return chicken to the pan.
5. Simmer
Cover and gently simmer for 25–30 minutes, until chicken is tender and cooked through.
6. Finish
Remove bay leaf. If you’d like a thicker sauce, mix flour with a little water and stir in during the last few minutes. Finish with fresh tarragon or parsley.
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🍽️ Serving Suggestions
Traditionally served with:
• Buttered potatoes
• Fresh tagliatelle
• Crusty baguette
• Or simple rice
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If you’d like, I can also share the classic version inspired by Auguste Escoffier style French cuisine or a quicker modern bistro variation.