James Martin Chicken Chasseur
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Simmering
- Cuisine: French
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.