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–+ servings
French Hunter’s Chicken

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

A comforting classic, French Hunter’s Chicken combines tender chicken in a savory sauce, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken pieces Can be substituted with boneless chicken for quicker cooking.
  • 1 tablespoon kosher salt Use coarse salt for even seasoning.
  • 1 teaspoon black pepper Freshly cracked improves the flavor profile.
For the Sauce
  • 2 tablespoons butter Can be reduced or replaced for a lighter option.
  • 2 tablespoons olive oil Use extra virgin for enhanced flavor.
  • 8 ounces cremini mushrooms Sliced; button mushrooms can be substituted.
  • 2 tablespoons shallots Diced; can replace with red onion if unavailable.
  • 3 cloves garlic Minced; feel free to use garlic powder in a pinch.
  • 1 cup chicken stock Replace with white wine for added depth.
  • 2 tablespoons tomato paste May use crushed tomatoes if preferred.
  • 2 large Roma tomatoes Diced; substitutable with canned diced tomatoes.
  • 1 cup beef stock Can substitute with chicken stock.
  • 1/2 cup sour cream Coconut cream can be used for a dairy-free option.
  • 1 tablespoon fresh tarragon Chopped; dry tarragon can be substituted.
  • 2 tablespoons fresh parsley For garnish; can use any fresh herb, like basil.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for French Hunter’s Chicken
  1. Begin by generously seasoning your bone-in chicken pieces with kosher salt and freshly cracked black pepper. Allow to sit at room temperature for about 15 minutes.
  2. In a large skillet, heat butter and olive oil over medium-high heat until shimmering, about 2-3 minutes. Add chicken pieces skin-side down and brown for approximately 8 minutes per side. Transfer chicken to a plate and cover to keep warm.
  3. In the same skillet, add sliced cremini mushrooms and sauté for about 3 minutes until they soften. Then add diced shallots and minced garlic, cooking for another minute until fragrant.
  4. Pour in chicken stock, scraping up any browned bits. Stir in tomato paste, diced Roma tomatoes, beef stock, and sour cream. Bring to a gentle simmer for about 5-7 minutes until it thickens slightly.
  5. Add the browned chicken back into the skillet, ensuring it's submerged in the sauce. Cover and simmer on low heat for another 5 minutes.
  6. Stir in freshly chopped tarragon for herbal brightness. Garnish with fresh parsley before serving. This dish pairs well with garlic mashed potatoes or a crusty baguette.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 150mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in tightly sealed bags for up to 3 months. Reheat gently on the stovetop with a splash of stock if needed.

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