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JB’s Chicken Chasseur

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: dinner
Cuisine: French
Calories: 450
Ingredients Method Notes

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

Method
 

For the Chicken
  1. Preheat oven to 190°C/375°F. Season chicken thighs with sea salt and cracked black pepper.
  2. 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
  1. Reduce heat to medium, add butter and sliced onion. Sauté for 4 minutes until soft and translucent.
  2. Stir in minced garlic and mushrooms. Cook 2 minutes until mushrooms release moisture.
  3. 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.
  4. Return chicken to skillet, skin-side up, spoon sauce over each piece. Bake for 20 minutes until internal temperature reaches 75°C.
  5. 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.