French Hunter's Chicken

This European classic, also known as "Chicken Chasseur," has been a game hunter's go-to dish for a long time. With its short ingredient list, this meal allows anyone interested in culinary arts to make it quickly.

It's a dish best served after a long day of work, just like the hunters who spent hours trying to collect the ingredients in preparation for this meal. With that said, let's dive into the elements we need to make this fabulous course.

INGREDIENTS

• 4 Bone-in chicken pieces (Thigh meat if you want rich flavor)
• 450g Mushrooms (White button is a good choice)
• 28g Butter
• 2 tbsp chopped parsley
• 125ml white wine
• 2 sliced shallots
• 1 ½ cup Chicken stock ( Preferably the brown chicken stock from France but a beef and chicken stock mix also works)
• 1/2 cup Tomato, diced or chopped

DIRECTIONS

1. Preheat your oven to the temperature of about 375°F

2. Place butter in a non-stick pan and put it on a medium to high temperature

3. After the pan is hot enough, introduce your seasoned chicken pieces (salt and pepper)

4. Brown the skin on one side for about 5-7 minutes and then turn the chicken over, cooking for another 5-7 minutes.

5. Once the chicken is sufficiently brown, pop it in the oven for 15 to 20 minutes

6. Start your Chasseur sauce by draining the pan, leaving about 2 to 3 tablespoons of butter

7. Place your finely sliced mushrooms inside and season with salt and pepper.

8. Add shallots and let them sweat

9. Soon after, add both the chopped tomatoes and white wine

10. Once the wine has reduced, add the chicken stock

11. Let it cook for 15 minutes to reach the right consistency, then remove the chicken from the oven, plate it, and drizzle the sauce on top.

12. Chop and sprinkle your herbs, and Bon' Appetit

Notes

You can serve this with rice or pasta and your favorite choice of wine. Happy eating!