Poulet chasseur – hunter’s chicken in mushroom and wine sauce Recipe
Poulet chasseur, or hunter’s chicken, is a French one-pan dish with tender pieces of chicken in a sauce made with mushrooms, wine, and tomatoes. The flavor is a bit like a cross between a stew and a roasting gravy, but with a distinct aroma of herbs and wine. In France it’s a classic dish for a relaxed Sunday lunch, when there’s time to let the sauce slowly reduce and develop depth of flavor.
Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4
Ingredients
- chicken - 1 kg
- button mushrooms - 300 g
- onion - 1 piece
- garlic - 3 cloves
- canned tomatoes - 400 g
- white wine - 150 ml
- chicken stock - 200 ml
- butter - 30 g
- oil - 2 tablespoons
- wheat flour - 2 tablespoons
- Herbes de Provence - 1 teaspoon
- parsley finely chopped - 2 tablespoons
- salt
- black pepper freshly ground
Main Ingredient:
chicken
Preparation
- Pat the chicken dry with paper towels, season with salt and pepper, then lightly coat in flour, shaking off any excess.
- In a large deep frying pan or wide pot, heat the oil with half of the butter over medium-high heat. Place the chicken pieces skin-side down and fry for 5–7 minutes, until the skin is golden. Turn over and fry for another 4–5 minutes. Transfer the meat to a plate.
- Finely dice the onion and slice the garlic. Clean the mushrooms and cut them into thick slices.
- In the same pan, add the remaining butter. Add the onion and fry for 4–5 minutes over medium heat, until softened and lightly translucent, without browning too much.
- Add the garlic and mushrooms, increase the heat and fry for 6–8 minutes, until the mushrooms release their juices and then start to brown lightly. Stir from time to time.
- Pour in the white wine and stir, scraping up any browned bits stuck to the bottom with a wooden spoon. Cook for 3–4 minutes, until the liquid reduces a little and no longer smells strongly of alcohol.
- Add the canned tomatoes, stock, and Herbes de Provence. Stir, then return the chicken pieces to the pan along with any juices from the plate.
- Bring everything to a gentle simmer, reduce the heat to low, cover, and braise for 25–30 minutes, until the meat is very tender and comes away easily from the bone.
- Taste the sauce and season with salt and pepper. If the sauce seems too thin, uncover the pot and cook for another 5–10 minutes without a lid, until slightly thickened.
- Before serving, sprinkle the dish with chopped parsley and serve hot.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka w sosie przechowuj w szczelnym pojemniku, najlepiej z sosem całkowicie przykrywającym mięso. Przy podgrzewaniu rób to na małym ogniu, podlewając odrobiną wody, żeby sos się nie przypalił.
Recipe submitted by
Marek, Site owner
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