Classic French Hunters Chicken (Printable)

Rustic French hunter-style chicken braised in tomatoes, mushrooms and white wine, finished with thyme and parsley.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 oz white mushrooms, sliced
06 - 14 oz canned diced tomatoes
07 - 2 tablespoons tomato purée

→ Liquids

08 - 2/3 cup dry white wine
09 - 3/4 cup plus 1 tablespoon chicken stock
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

12 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
13 - 2 bay leaves
14 - 2 tablespoons fresh parsley, chopped
15 - Salt and black pepper, to taste

# How to Make It:

01 - Pat the chicken pieces dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large sauté pan or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until golden brown, approximately 5 minutes per side. Transfer the chicken to a plate and set aside.
03 - In the same pan, sauté the chopped onion for 3 to 4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking until softened and lightly browned.
04 - Stir in the tomato purée and cook for 1 minute. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
05 - Add the diced tomatoes, chicken stock, fresh thyme, and bay leaves. Return the chicken pieces to the pan, skin-side up, and bring to a gentle simmer.
06 - Cover the pan and cook on low heat for 30 minutes, allowing the flavors to meld and the chicken to become tender.
07 - Remove the lid and continue simmering uncovered for 10 to 15 minutes until the sauce thickens to a glossy consistency and the chicken is cooked through.
08 - Discard the bay leaves. Transfer to a warm serving dish and sprinkle generously with chopped fresh parsley. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce tastes like it took all day but really you are in and out in just over an hour.
  • Bone in chicken stays incredibly juicy while the skin picks up this gorgeous golden color that makes everyone think you studied cooking in Lyon.
  • Leftovers the next day are arguably better because the sauce has time to marry and deepen overnight.
02 -
  • Do not crowd the pan when searing chicken because steaming is not the same as browning and you will lose that gorgeous crust.
  • If you use dried thyme instead of fresh, halve the amount and crush it between your fingers before adding so it releases its oils properly.
  • Check the labels on your chicken stock and wine carefully if cooking for someone who is gluten sensitive because hidden gluten sneaks into the strangest places.
03 -
  • Pat the chicken completely dry with paper towels before it hits the pan because moisture is the enemy of a good sear.
  • Let the finished dish rest for five minutes off the heat before serving so the sauce settles and the chicken finishes cooking gently.

Go Back