Name: James Martin Chicken Chasseur
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: Chicken thighs and drumsticks (8 pieces, bone-in, skin-on): Adds flavor and moisture.; Butter (50g): Adds richness to the dish.; Olive oil (2 tbsp): For browning the chicken.; Shallots (4, finely chopped): Provides a sweet, mild onion flavor.; Garlic cloves (2, minced): Adds depth to the sauce.; Button mushrooms (200g, sliced): A key ingredient that adds earthiness to the sauce.; Tomato purée (1 tbsp): Intensifies the tomato flavor in the sauce.; Canned chopped tomatoes (400g): Forms the base of the sauce.; White wine (150ml): Adds acidity and depth to the sauce.; Chicken stock (300ml): Provides flavor and helps create the sauce.; Tarragon (1 tsp, fresh or dried): Add a fresh, herby note.; Bay leaves (2): For added aromatic flavor.; Salt and black pepper: To taste.; Fresh parsley (optional, chopped for garnish): Adds freshness and color.

Description

James Martin’s Chicken Chasseur, also known as “Hunter’s Chicken,” is a French-inspired dish made with bone-in chicken pieces simmered in a flavorful sauce of white wine, tomatoes, and mushrooms. The dish is rich and rustic, featuring deep flavors from the slow-cooked ingredients. Traditionally served with mashed potatoes, rice, or crusty bread, this dish is ideal for a comforting and hearty meal.

Ingredients

Here’s what you’ll need to make this delicious chicken dish:

Chicken thighs and drumsticks (8 pieces, bone-in, skin-on): Adds flavor and moisture.
Butter (50g): Adds richness to the dish.
Olive oil (2 tbsp): For browning the chicken.
Shallots (4, finely chopped): Provides a sweet, mild onion flavor.
Garlic cloves (2, minced): Adds depth to the sauce.
Button mushrooms (200g, sliced): A key ingredient that adds earthiness to the sauce.
Tomato purée (1 tbsp): Intensifies the tomato flavor in the sauce.
Canned chopped tomatoes (400g): Forms the base of the sauce.
White wine (150ml): Adds acidity and depth to the sauce.
Chicken stock (300ml): Provides flavor and helps create the sauce.
Tarragon (1 tsp, fresh or dried): Add a fresh, herby note.
Bay leaves (2): For added aromatic flavor.
Salt and black pepper: To taste.
Fresh parsley (optional, chopped for garnish): Adds freshness and color.

Instructions

Brown the chicken – Heat the olive oil and half the butter in a large sauté pan or casserole dish over medium heat. Season the chicken pieces with salt and pepper. Brown the chicken on all sides, about 4-5 minutes per side, until golden. Remove from the pan and set aside.
Sauté the vegetables – In the same pan, add the remaining butter. Cook the chopped shallots and garlic for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they begin to brown.
Add the tomato purée – Stir in the tomato purée and cook for 1-2 minutes to deepen the flavor.
Deglaze with white wine – Pour in the white wine, scraping the bottom of the pan to lift any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the tomatoes and stock – Stir in the canned chopped tomatoes, chicken stock, tarragon, and bay leaves. Bring the sauce to a simmer.
Return the chicken to the pan – Nestle the browned chicken pieces back into the sauce. Cover and simmer on low heat for 25-30 minutes until the chicken is cooked through and tender.
Season and serve – Remove the bay leaves and check the seasoning, adding more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.