Chicken Chasseur

Prep: 10 mins

Cook: 1 hours

Difficulty: Intermediate

Servings: 4 Servings

Chicken chasseur is a stovetop recipe that transforms humble chicken thighs, tender vegetables, and herbs into a rich stew with the most irresistible sauce flavored with white wine, mushrooms, onions, and tomatoes. Best of all, your kitchen smells amazing as it simmers. While it’s not totally traditional, I love serving this chicken over a bowl of creamy polenta. Mashed potatoes, egg noodles, and steamed rice also make nice sides for soaking up the sauce.

Ingredients

6 bone-in, skin-on chicken thighs (about 3 pounds)
3 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 medium yellow onion, diced (about 1 1/2 cups)
8 ounces cremini mushrooms, quartered (about 1 1/2 cups)
3 cloves garlic, minced
1 tablespoon tomato paste
4 sprigs fresh thyme
2 dried bay leaves
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup dry white wine
1 cup low-sodium chicken broth
1 medium Roma tomato, diced (about 1/2 cup)
Chopped fresh parsley leaves, for garnish (optional)
Serving options: mashed potatoes, egg noodles, steamed rice

Instructions

Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in 2 batches, add the chicken skin-side down in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, 3 to 4 minutes per side. Transfer to a large plate or baking sheet; the chicken will not be cooked through.
Reduce the heat to medium. Heat the remaining 1 tablespoon olive oil in the pot until shimmering. Add 1 diced medium yellow onion, 8 ounces quartered cremini mushrooms, and the remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 8 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Stir in 1 tablespoon tomato paste, 4 fresh thyme sprigs, and 2 bay leaves. Cook until darkened in color and fragrant, 2 to 3 minutes. Stir in 1 tablespoon plus 1 1/2 teaspoons all-purpose flour and cook for 1 minute to remove the floury taste.
Stir in 1 cup dry white wine. Scrape up any browned bits from the bottom of the pot and cook until the wine is reduced by half, about 2 minutes.
Stir in 1 cup low-sodium chicken broth and 1 diced medium Roma tomato, and bring to a boil. Reduce the heat to maintain a gentle simmer. Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes.
Remove and discard the thyme stems and bay leaves. Taste the sauce and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.