Easy ONE POT Chicken CHASSEUR – HUNTERS Chicken

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.

Season chicken thighs with salt and pepper on both sides.

Dust the seasoned chicken thighs with flour, ensuring an even coating.

Heat oil and butter in a pan over medium heat.

Place chicken thighs skin side down in the pan and cook for 3-4 minutes until browned.

Flip the chicken thighs and cook for another 3-4 minutes until browned on the other side.

Remove the chicken from the pan and set aside.

Add finely diced onion to the pan and sauté until softened, avoiding browning.

Add sliced and halved mushrooms to the pan and cook until they release moisture.

Stir in minced garlic and cook until fragrant.

Pour in white wine (optional) and allow it to reduce slightly.

Add Worcestershire sauce, Dijon mustard, tomato puree, and tomato juice to the pan and stir to combine.

Add chicken stock and a teaspoon of sugar to balance the flavors.

Add bay leaf and thyme, then return the chicken to the pan.

Cover the pan and let it simmer for about 15 minutes.

After 10 minutes, remove the lid to reduce excess liquid and thicken the sauce for another 10 minutes.

Serve the chicken and sauce over rice, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens