Classic French Hunters Chicken (Printer-friendly)

Tender chicken braised with tomatoes, mushrooms, white wine and herbs for a rustic, comforting French main in about an hour.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 oz white mushrooms, sliced
06 - 14 oz canned diced tomatoes
07 - 2 tablespoons tomato purée

→ Liquids

08 - ⅔ cup dry white wine
09 - ¾ cup plus 1 tablespoon chicken stock
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

12 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
13 - 2 bay leaves
14 - 2 tablespoons fresh parsley, chopped
15 - Salt and black pepper, to taste

# How To Make It:

01 - Pat the chicken thighs and drumsticks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large sauté pan or Dutch oven over medium-high heat. Once the butter is foaming, place the chicken skin-side down and sear until deeply golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
03 - In the same pan with the rendered drippings, sauté the chopped onion for 3–4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms, continuing to cook until the mushrooms have released their moisture and are lightly browned.
04 - Stir in the tomato purée and cook for 1 minute to deepen its flavor. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
05 - Add the diced tomatoes with their juices, chicken stock, thyme, and bay leaves. Nestle the seared chicken pieces back into the pan, skin-side up. Bring the liquid to a gentle simmer.
06 - Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 30 minutes, allowing the chicken to braise and become tender in the sauce.
07 - Remove the lid and continue simmering uncovered for 10–15 minutes, until the sauce has thickened and coats a spoon. Confirm the chicken is cooked through (internal temperature of 165°F).
08 - Discard the bay leaves. Transfer the chicken and sauce to a warm serving platter and sprinkle generously with chopped fresh parsley. Serve alongside mashed potatoes, crusty bread, or buttered noodles.

# Expert Tips:

01 -
  • The sauce practically builds itself while the chicken simmers, so you look like a genius with barely any effort.
  • It tastes even better reheated the next day, which means leftovers are something to look forward to rather than tolerate.
  • Everything cooks in one pan, leaving you with a single pot to wash at the end of the night.
02 -
  • If you rush the sear and move the chicken too early, the skin will tear and stick to the pan rather than releasing cleanly when it is properly browned.
  • Adding a splash of cognac or a spoonful of creme fraiche at the very end transforms an already good sauce into something memorably rich.
03 -
  • Let the chicken come to room temperature for about twenty minutes before searing so it cooks evenly and the skin crisps properly.
  • The finished dish tastes better after resting for ten minutes off the heat, because the sauce thickens and the flavors settle into something more cohesive.

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