Chicken Chasseur (Hunters Chicken) | It's Only Food w/ Chef John Politte

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.

Heat a pan over medium-high heat and add 2 tablespoons of olive oil.

Dredge 4 boneless chicken thighs in 1 cup of seasoned flour until well coated and place on a separate plate.

Once the oil is hot, add the dredged chicken thighs to the pan and brown on both sides until a nice color crust forms.

Remove the chicken from the pan after browning and set aside.

Add more oil to the pan if needed, then add 2 tablespoons of shallots and 2 cups of sliced white mushrooms. Stir and cover with a lid to cook faster.

Once the mushrooms are starting to soften, add 1 tablespoon of tarragon leaves and stir.

Add 3 cloves of minced garlic and stir until fragrant.

Add 2 tablespoons of ketchup to the pan and stir to caramelize the ingredients.

Pour in 1/3 cup of white wine and 1/3 cup of brandy at the same time, mixing well and allowing to reduce.

Prepare the chicken stock by mixing 1 and 1/4 cup of chicken stock and 2/3 cup of beef stock with water, whisking until combined.

Once the liquid has reduced, add the prepared stock to the pan and stir in 2 tablespoons of heavy cream. Bring to a boil.

Return the browned chicken to the pan (it does not need to be submerged) and reduce the heat to medium. Cover and let cook for about 45 minutes.

Check the temperature of the chicken to ensure it is cooked through, then turn the chicken over to coat with sauce and leave the lid off to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens