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Classic French Hunter’s Chicken

Classic French Hunter’s Chicken: A Cozy One-Pan Delight

Classic French Hunter’s Chicken is an elegant yet effortless dish that brings comfort and warmth, evoking memories of quaint French bistros.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Can substitute with boneless cuts while adjusting cooking time.
  • 1 tsp Kosher Salt Sea salt is a great alternative.
  • 1 tsp Black Pepper
For the Sauce
  • 2 tbsp Butter Can substitute with olive oil for a lighter option.
  • 2 tbsp Olive Oil Any neutral oil works too.
  • 8 oz Cremini Mushrooms Swap for button mushrooms if needed.
  • 2 pieces Shallots Can be replaced with onions or leeks.
  • 2 cloves Garlic Fresh is best, but powdered works in a pinch.
  • 1 cup Chicken Stock Vegetable stock can be a lighter substitute.
  • 1/2 cup Beef Stock More chicken stock can be used instead.
  • 2 tbsp Tomato Paste
  • 2 pieces Roma Tomatoes Feel free to use any ripe tomato variety.
  • 1/2 cup Sour Cream Greek yogurt or crème fraîche makes a good substitute.
  • 1 tbsp Fresh Tarragon Dried tarragon can be used with less quantity.
For Garnish
  • 2 tbsp Fresh Parsley Adds color and freshness to the final presentation.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Season the chicken by generously coating the bone-in pieces with kosher salt and black pepper. Let them sit for a few minutes.
  2. In a large skillet, heat butter and olive oil over medium-high heat until shimmering. Add seasoned chicken and brown for about 8 minutes on each side. Remove and cover to keep warm.
  3. In the same skillet, add more olive oil if necessary. Sauté cremini mushrooms for about 3 minutes until browned. Add shallots and garlic, cooking until fragrant and softened, about 1 minute.
  4. Deglaze the pan with chicken stock, scraping up flavorful bits. Stir in tomato paste, diced tomatoes, beef stock, and sour cream. Bring to a gentle simmer and thicken for about 5 minutes.
  5. Add the chicken back into the skillet and sprinkle with fresh tarragon and the remaining butter. Cover and simmer for another 5 minutes until chicken is cooked through.
  6. Serve by spooning the creamy mushroom and tomato sauce over the chicken. Garnish with fresh parsley and serve hot over mashed potatoes or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish is meal prep friendly as it tastes better the next day and freezes well.

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