Chicken Chasseur is a well respected French classic. Shocking then that I’d never tried it in a restaurant nor attempted to make it at home. Until now. I found it to be a much more satisfying “hunters” preparation for bone in poultry (also works well for pheasant or other game poultry) than Chicken Cacciatore. The best part just might be that it is ready in just under an hour, making a great weeknight meal when served alongside a salad and roasted vegetables.
The following recipe is what I used in preparing Chicken Chasseur; it is adapted from Cook’s Illustrated Magazine.
- 2 bone-in, skin-on chicken breast halves (10 to 12 ounces each), trimmed of excess fat and skin
- ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces baby portabella mushrooms, sliced
- 1 medium shallot , minced (about 2 tablespoons)
- 3 tablespoons port
- 1/4 cup dry white wine
- 3 cups low sodium chicken broth
- 1/3 cup drained canned diced tomatoes with green chiles
- 3 tablespoons unsalted butter (cold), cut into 4 pieces
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh marjoram leaves
Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle chicken evenly with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until almost smoking. Add chicken breasts skin side down and cook without moving them until skin is crisp and well browned, 5 to 8 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer. Place browned chicken skin side up on rimmed baking sheet and place chicken in oven; roast until internal temperature reaches 160 degrees on instant-read thermometer. Transfer chicken pieces to serving platter and tent loosely with foil.
While chicken is roasting, pour off all but 2 tablespoons fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown, 6 to 8 minutes. Reduce heat to medium and add shallots; cook until softened, about 1 minute longer.
Remove pan from heat and add port; return pan to medium-high heat and cook for 2 minutes, allowing the alcohol to burn off. Add wine; using wooden spoon, scrape browned bits from pan bottom. Simmer briskly until reduced to glaze, about 3 minutes.
Add broth and tomatoes and simmer over medium-high heat; simmer briskly until liquid, mushrooms, and tomatoes measure 1 1/2 cups, about 15 minutes.
When sauce is properly reduced, whisk in butter, one piece at a time, until melted and incorporated. Add herbs and adjust seasoning with pepper. Spoon sauce over chicken and serve immediately.