Hunter's Chicken (Poulet Chasseur)

Hunter’s Chicken, also known in France as Poulet Chasseur, is a delicious Sunday night dinner idea. It combines tender, juicy chicken in a velvety sauce, flavorful mushrooms, caramelized shallots and fresh herbs.

Poulet Chasseur gets its name from the hunters or Les Chasseurs who, returning from the hunt, would collect wild mushrooms and herbs to put in their stew with whatever they had hunted that day. Today, we typically don’t see wild game used in this recipe, but it’s been swapped for the more accessible choice of chicken.

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HUNTER'S CHICKEN RECIPE (Poulet CHasseur)
Serves 6
Print Recipe Here
https://entertainingwithbeth.com/hunt...

INGREDIENTS:
6 Chicken Legs
Salt, pepper, and Herbs de Provence, to taste
1 tablespoon (15 ml) olive oil
1 large shallot, minced
15 cremini mushrooms, medium-sized, quartered (about 8 ounces)
½ cup (120 ml) dry white wine (Chardonnay, Sauvignon Blanc, etc)
¼ cup (60 ml) cognac
2 cups (480 ml) chicken broth
3 tablespoons (45 ml) tomato paste
1 clove garlic, minced
¼ teaspoon (1.25 ml) Dijon mustard
2 tablespoons (30 ml) very cold water
2 tablespoons (20 g) cornstarch
1 tablespoon (14 g) butter
1 tablespoon (15 ml) fresh parsley, chopped
1 tablespoon (15 ml) fresh tarragon, chopped

METHOD:
Season the chicken, to taste, with salt, pepper, and Herbs de Provence. Preheat the oven to 375F (190C)

In a braiser, heat the olive oil. Sear the chicken, skin side down, in batches until golden brown. Flip and sear the other side for 1-2 minutes. Transfer to a sheet pan.

Once all the chicken is seared, place it in the oven to roast until cooked through 35-40 minutes, it could take more or less time depending upon the size of your chicken legs.

Meanwhile, do not wash out the pan. Cook the shallots in the chicken fat until translucent and fragrant. Season with salt and pepper to taste. Then add the mushrooms and cook until they are dark brown and release their juices. Season with salt and pepper to taste.

Add the wine and cognac and continue to cook until the liquid is reduced by a third. Add the chicken broth, tomato paste, garlic and Dijon mustard. Whisk to combine. Leave the sauce on simmer until the chicken in the oven is cooked through.

Meanwhile, whisk together the cornstarch and cold water to create the slurry. Set aside.
Then once the chicken is cooked through, remove it from the oven and add any pan juices/drippings from the chicken to the sauce and bring the sauce to a boil.

Once boiling, add the slurry slowly, whisking all the while until it reaches the desired thickness.
Whisk in the butter and fresh herbs, and then add the chicken into the braiser, spooning the sauce on top as you layer it in. Serve immediately.


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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.