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This traditional chicken stew with tomatoes and mushrooms perfectly showcases French family cooking. Made in just one pan, it delivers a flavor explosion with a richly scented sauce that beautifully coats the tender chicken.
I've been making this hunter-style chicken since my college days. It's become my family's favorite dish for our winter Sunday evenings, served with a nice bread to soak up all that yummy sauce.
What You'll Need
- Four chicken thighs with skin: they stay moist during slow cooking
- One tablespoon olive oil: to get that chicken perfectly golden
- Salt and black pepper: basic seasoning that makes all the difference
- One finely chopped onion: the key aromatic base
- Two minced garlic cloves: adds deep flavor without taking over
- One cup sliced mushrooms: pick fresh button mushrooms
- One can crushed tomatoes: go for quality tomatoes for better taste
- 120 ml chicken broth: boosts the chicken flavor
- One tablespoon tomato paste: makes the tomato flavor stronger
- One teaspoon dried thyme: classic herb from Provençal cooking
- One teaspoon dried oregano: works great with the thyme
- One bay leaf: adds a subtle aromatic note
- Half teaspoon paprika: for a gentle warmth
- Two tablespoons fresh chopped parsley: brings freshness and color
Simple Step-by-Step Guide
- Getting the Chicken Golden:
- Heat Your Oil: In a large deep skillet, warm up olive oil over medium-high heat until it shines but doesn't smoke.
- Season Your Chicken: First pat the thighs dry with paper towels, then add plenty of salt and pepper on both sides. Good initial seasoning really matters for the final taste.
- Brown the Chicken: Put the thighs skin-side down and let them cook without touching for 4-5 minutes until the skin turns golden and crispy. Flip them and cook another 4 minutes. Take them out and set aside on a plate.
- Making the Sauce:
- Cook Onion and Garlic: In the same pan with all the chicken drippings, cook the onion for about 3 minutes until see-through. Then add garlic and cook for 30 more seconds, stirring all the time so it doesn't burn.
- Put in Mushrooms: Add the sliced mushrooms and cook them for 5 minutes until they shrink and turn golden brown. They'll soak up all the flavors already in the pan.
- Mix in Tomatoes and Broth: Pour in the crushed tomatoes, chicken broth and tomato paste. Gently scrape the bottom of the pan with a wooden spoon to get all those tasty caramelized bits that'll make your sauce richer.
- Season Your Sauce: Add thyme, oregano, bay leaf and paprika. Mix everything well and let it bubble for 5 minutes so the flavors start to blend together.
- Simmering the Chicken:
- Put the Chicken Back: Carefully place the chicken thighs back in the pan, skin side up. Make sure they're partly covered in sauce, but keep the skin above the liquid.
- Let it Simmer: Turn the heat down to medium-low, partly cover the pan and let it cook gently for 25-30 minutes. The chicken is done when a thermometer stuck in the thickest part reads 75°C or when the juices run clear.
- Taste and Adjust: Try the sauce and add more salt and pepper if needed. The sauce should taste rich and full of flavor.
- Finishing Touches:
- Take Out the Bay Leaf: Don't forget to remove the bay leaf before serving.
- Sprinkle with Parsley: Just before you serve, scatter plenty of fresh chopped parsley on top to add freshness and color to the dish.
Good to Know
This dish tastes even better the next day when all the flavors have had time to develop. You can swap chicken thighs for leg quarters if you want to save money. Great source of protein with a good balance of nutrients.
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Storage and Make-Ahead Tips
This hunter-style chicken keeps really well in the fridge for 3-4 days in an airtight container. The sauce tends to soak more into the meat, making the dish taste even better the next day. You can also freeze it for up to 3 months. Thaw overnight in the fridge and warm up slowly on the stove.
Regional Twists
Every part of France has its own take on hunter-style chicken. In Normandy, they often add cider and apples, while in the south, they use more fresh herbs like rosemary and fresh thyme. In eastern France, some folks even put a bit of white wine in the sauce for extra depth.
Perfect Side Dishes
Serve this hunter-style chicken with olive oil mashed potatoes, fresh tagliatelle pasta, or just a crusty bread for sopping up the sauce. A light red wine like Beaujolais or Pinot Noir goes really well with this dish. For a fresh touch, add a simple green salad with a light dressing.
Frequently Asked Questions
- → What kind of mushrooms work best?
You can go with button mushrooms, shiitakes, or any flavorful mushrooms you like.
- → Can the chicken thighs be swapped?
Absolutely! Boneless chicken or breasts can work, though thighs bring out more flavor.
- → How can I thicken a thin sauce?
If the sauce feels too runny, mix a bit of cornstarch with cold water and stir it in.
- → Is it okay to make this ahead of time?
Yes, you can make Chicken Hunter in advance and reheat it. The flavors actually get richer with time.
- → What to serve on the side?
Pair Chicken Hunter with rice, fresh pasta, or mashed potatoes for a balanced meal.