Classic French Hunters Chicken (Printable)

Tender chicken simmered in tomato, mushroom and white wine with thyme and parsley.

# What You 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 and Fats

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 and 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 - Generously season all chicken pieces on both sides 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. Place chicken skin-side down and sear until golden brown, approximately 5 minutes per side. Transfer to a plate and set aside.
03 - In the same pan, sauté the onion for 3 to 4 minutes until translucent. Add garlic and mushrooms, cooking until softened and lightly browned.
04 - Stir in tomato purée and cook for 1 minute. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
05 - Add diced tomatoes, chicken stock, thyme, and bay leaves. Return the chicken pieces skin-side up to the pan and bring to a gentle simmer.
06 - Cover and cook on low heat for 30 minutes, allowing the flavors to meld and the chicken to become tender.
07 - Remove the lid and continue simmering uncovered for 10 to 15 minutes until the sauce thickens and the chicken is cooked through.
08 - Discard the bay leaves. Sprinkle generously with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The sauce practically builds itself while the chicken simmers, so you look like a genius with very little effort.
  • It reheats beautifully the next day, which means lunch is already sorted and somehow tastes even better.
02 -
  • Do not skip the searing step because that golden crust is where half the flavor lives, and once it is gone you cannot get it back.
  • Taste the sauce before serving and adjust the salt, because canned tomatoes and stock vary wildly in saltiness and the dish needs your palate to guide it home.
03 -
  • Use a Dutch oven if you have one, because the even heat distribution makes a noticeable difference in how gently the chicken braises.
  • Let the chicken rest for five minutes after braising before serving, so the juices redistribute and every bite is as moist as the first.

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