Poulet chasseur
Cuisses de poulet mijotées aux champignons, échalotes, tomates et vin blanc, parfumées à l'estragon.
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Ingrédients
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Étapes
Brown the chicken
Pat the chicken dry and season with the salt and pepper. Heat the olive oil in a large, deep frying pan or casserole over medium-high heat and cook the thighs skin-side down for about 8 minutes until deep golden and crisp. Turn and cook 3 minutes more, then set aside on a plate.
- 8 chicken thighs
- 1 tsp salt
- to taste black pepper
- 2 tbsp olive oil
✅ C'est prêt quand : skin is deep golden and crisp
Cook the mushrooms
Pour off all but 1 tablespoon of the fat from the pan, then add the butter and mushrooms. Cook over medium heat for about 5 minutes until golden, then stir in the shallots and garlic and cook 2 minutes more until softened.
- 20 g butter
- 250 g mushrooms
- 2 shallots
- 2 garlic cloves
✅ C'est prêt quand : mushrooms are golden and shallots are soft
Add the flour and wine
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Simmer the chicken
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Finish and serve
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Brown the chicken
Pat the chicken dry and season with the salt and pepper. Heat the olive oil in a large, deep frying pan or casserole over medium-high heat and cook the thighs skin-side down for about 8 minutes until deep golden and crisp. Turn and cook 3 minutes more, then set aside on a plate.
- 8 chicken thighs
- 1 tsp salt
- to taste black pepper
- 2 tbsp olive oil
✅ C'est prêt quand : skin is deep golden and crisp
Cook the mushrooms
Pour off all but 1 tablespoon of the fat from the pan, then add the butter and mushrooms. Cook over medium heat for about 5 minutes until golden, then stir in the shallots and garlic and cook 2 minutes more until softened.
- 20 g butter
- 250 g mushrooms
- 2 shallots
- 2 garlic cloves
✅ C'est prêt quand : mushrooms are golden and shallots are soft
Add the flour and wine
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Simmer the chicken
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Finish and serve
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The Story Behind the Dish
'Chasseur' means hunter. The dish was named after the sauce hunters made in autumn with the wild mushrooms they picked on the way home, cooked with shallots, wine and tomato.
Sauce chasseur became one of the classic sauces of French cuisine in the 19th century, and chicken simmered in it turned into an everyday family favourite that is easy to cook in one pan.
⭐ Why It's Famous
It is simple and quick, yet it tastes like slow-cooked bistro food, with tarragon giving it a distinctly French finish.
💡 Fun Fact
Italy has its own hunter's chicken, pollo alla cacciatora, which is a close relative of the French version.
France (classic bistro and home cooking)
48.86°N, 2.35°E
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