JB’s Chicken Chasseur
A rustic, French-inspired chicken dish featuring golden-seared thighs simmered in a rich tomato and white wine sauce with mushrooms and herbs.
Ingredients
For the Chicken
- 8 chicken thigh fillets bone-in, skin-on (about 1.3 kg)
- 1 tsp sea salt
- 0.5 tsp cracked black pepper
- 2 Tbsp extra virgin olive oil
For the Sauce
- 2 Tbsp unsalted butter
- 1 brown onion 200 g, sliced
- 3 cloves garlic minced
- 250 g button mushrooms halved
- 2 Tbsp tomato paste
- 120 ml dry white wine
- 250 ml chicken stock
- 1 tsp Dijon mustard
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 Tbsp fresh parsley chopped
Instructions
For the Chicken
- Preheat oven to 190°C/375°F. Season chicken thighs with sea salt and cracked black pepper.
- Heat a large ovenproof skillet over high heat. Add olive oil, then place thighs skin-side down and sear for 4 minutes until golden. Flip and sear 2 minutes.
For the Sauce
- Reduce heat to medium, add butter and sliced onion. Sauté for 4 minutes until soft and translucent.
- Stir in minced garlic and mushrooms. Cook 2 minutes until mushrooms release moisture.
- Mix in tomato paste and cook 1 minute. Pour in wine, deglaze for 2 minutes. Add chicken stock, Dijon mustard, bay leaf, and thyme; stir to combine.
- Return chicken to skillet, skin-side up, spoon sauce over each piece. Bake for 20 minutes until internal temperature reaches 75°C.
- Remove bay leaf, sprinkle with parsley and serve immediately.
Notes
I found that resting chicken at room temperature for 30 minutes before searing led to more even browning and crisp skin.
On my second test, I experimented with cornstarch slurry off heat to thicken the sauce quickly without altering flavor.
When making ahead, freezing portions in airtight containers preserved the sauce’s silky texture after reheating.