Hunter's Chicken (Poulet Chasseur)

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Sear chicken legs in a large skillet until browned, about 2-3 minutes per side, in batches if necessary.

Transfer seared chicken to a large sheet pan to finish cooking in the oven for crispy skin.

Clean mushrooms by brushing off dirt with a paper towel and quarter them.

Saute diced shallots in the chicken fat in the skillet until fragrant and translucent, adding olive oil if needed.

Add quartered mushrooms to the skillet and season with salt and pepper, cooking until they release their juices and wilt.

Pour in half a cup of dry white wine and a quarter cup of cognac, cooking until reduced by about a third.

Add two cups of chicken broth and three tablespoons of tomato paste to the skillet.

Press in one clove of garlic using a garlic press and add a quarter teaspoon of Dijon mustard for extra flavor.

Add chicken drippings from the oven to the sauce for added flavor.

Thicken the sauce with a slurry made from equal parts corn starch and cold water, adding it to boiling sauce until desired thickness is reached.

Simmer the sauce on low heat and taste for seasoning adjustments.

Add fresh tarragon and fresh parsley to the sauce before returning the chicken to the skillet.

Serve the dish straight from the oven to the table.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens