Full Recipe

Chicken Chasseur

Chicken Chasseir with Potato Gratin Dauphinois

I’ve made this dish, Hunters’ Chicken, for about 35 years and now it’s on our bistro menu. I love the combination of chicken, tomatoes and mushrooms and, it’s easy. I always add baby potatoes as it makes a whole meal in one dish. Our bistro chefs leave them out so I’ve made them optional.

  • Ingredients (Serves 4):
  • 8 chicken thighs – skin on, bone in
  • 300g button mushrooms
  • 5-6 peeled and chopped shallots
  • 2 tins of chopped tomatoes
  • 2 glasses of white wine
  • 2 tbsps flour
  • Bouquet garni – tie together sprigs of parsley and thyme and 2-3 bay leaves
  • 12-16 very small baby potatoes (optional)
  • Salt and pepper

Method

Heat a little oil in a large pot and brown the chicken pieces. Remove and set aside.

Add the mushrooms and shallots to the pot and soften, browning a little.

Return the chicken and any juices to the pan. Thoroughly incorporate the flour then mix in the wine. Let it bubble for a minute. Add the tomatoes, bouquet garni and seasoning.

Simmer on the stove top for about 35 minutes. Add the potatoes and cook for another 15-20 minutes until the potatoes are ready. Add more stock or wine if it’s a little too dry.

Sprinkle with a mix of finely chopped parsley and tarragon. Serve with a green vegetable or a salad. If you’ve left out the potatoes then serve it with Gration Dauphinois.