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
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.