Hunter's Chicken (Poulet Chasseur)

🛒 Ingredients

• Chicken thighs and drumsticks, skin-on, bone-in 200 g · 440 kcal
• Mushrooms (cremini or button), sliced 63 g · 14 kcal
• Shallots, finely chopped 25 g · 18 kcal
• Garlic, minced 3 g · 4 kcal
• Dry white wine 30 g · 25 kcal
• Canned crushed tomatoes 50 g · 10 kcal
• Chicken broth 63 g · 6 kcal
• Unsalted butter 8 g · 54 kcal
• All-purpose flour 4 g · 14 kcal
• Fresh tarragon, chopped 1 g · 0 kcal
• Fresh parsley, chopped, for garnish 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels, season generously with salt and pepper, then lightly dust with flour.
2. In a large, heavy-bottomed pot or Dutch oven, melt butter over medium-high heat. Brown chicken pieces on all sides until golden, then remove and set aside.
3. Add sliced mushrooms to the pot and sauté until they release their liquid and start to brown, about 5-7 minutes.
4. Stir in chopped shallots and minced garlic; cook for 2-3 minutes until fragrant.
5. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom, and let it reduce by half.
6. Stir in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
7. Return chicken pieces to the pot, cover, reduce heat to low, and simmer for 30-40 minutes, or until chicken is tender and cooked through.
8. Stir in fresh tarragon during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley, alongside rice, mashed potatoes, or crusty bread.