Poulet Sauté Chasseur is a classical fancy French dish that translates to Hunter’s Chicken. Although traditional French cooking can be a bit in intimidating, I have toned this dish down, cut a few corners, saved sometime, and still made a pretty easy and very tasty dish. You can look up traditional “Poulet Sauté Chasseur,” to find out how to make it the old-fashioned way.
First off, the chicken thighs I used in this dish needed to be finished in the oven. Typically, I would cook everything in a sauté pan and finish it directly in the oven. However, now that I am living in Finland my oven is not the size of a traditional American oven and the pan will not fit. I am really glad I thought ahead on this one! If your pan fits in the oven, this can be a one-pot dish for you. For everyone else you will transfer all of the ingredients into a baking dish to finish the chicken in the oven.
Start by prepping the onions, tomatoes, mushrooms and garlic. You will brown the chicken and then take it out of the pan to cook the veggies. Then you will add the chicken back later and finish it in the oven.
A few tips, tips, or alternations to this dish…
I do not blanch, peel and core my tomatoes. I just chop them fresh and toss them in. If you want to save even more time, use canned tomatoes and cook a few extra minutes to reduce the liquid.
Traditionally bacon is used in this dish. I did not use it because I didn’t think it needs it. It is rich and satisfying the way it is. I would rather save those calories for the bread and butter. But, you can substitute bacon for the olive oil at the beginning. Brown the bacon and take it off the heat. Then brown the chicken thighs in the fat.
If you don’t have fresh herbs, dried is fine too. Just be sure to season liberally. This is where the flavor is coming from.
Some people are weird about bones in their meat. If this is you or someone you are serving, you can use regular skinless, boneless chicken breasts. You will lose a bit of richness in the dish. Don’t for get to season!
- 2 tablespoons olive oil
- 4 chicken thighs or breast
- 2T butter
- 2 tablespoons brandy
- 2 shallots or 1 medium onion, chopped fine
- ½ pound raw mushrooms, sliced
- 4 cloves garlic, chopped fine
- 1 cup dry white wine
- 6 large Roma tomatoes
- 2 bay leaf
- 2½ cups beef stock or veal stock if you have it
- 2 tsp. tarragon
- 2 tsp. parsley
- 2 tsp. Thyme
- 1/4c heavy cream
- Salt and pepper to season
- Garnish with fresh chopped herbs
- Lightly pat the chicken dry and season with salt and fresh cracked black pepper on each side. Heat 2 tablespoons of olive oil for two minutes on medium heat. Place the chicken skin down in the oil and cook until the skin is crispy. Flip over and continue to caramelize, about 5-8 minutes on each side. Do not over crowd the pan. You might have to do this in two batches depending on the amount of chicken you have and the size of your pan. Once you have cooked the chicken on each side, remove it from the pan. Either place it on a plate to rest to go back into the pan later or arrange it in a casserole dish that you can put in the oven.
- Add 2 tablespoons of butter, and brandy to deglaze the pan. Scrape all of the delicious flavor bits from the bottom of the pan. Add the onions, cook for 2 minutes. Add mushrooms, garlic, and season with more black pepper. Continue to cook until they become tender, 5-8 minutes. Add the white wine, tomatoes, and bay leaf. Continue to cook for 5 minutes.
- Add the beef stock, the remaining herbs, and the cream.
- Continue to finish the dish in the oven for 15 minutes or until the chicken is cooked all the way through.