French cuisine · Meat & Kebab

Poulet Chasseur

Chicken pieces in a white wine and tomato sauce with mushrooms and shallots, freshened at the end with tarragon.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 250 g mushrooms
• 3 shallots
• 2 garlic cloves
• 200 ml dry white wine
• 400 g tomatoes (canned)
• 1 tbsp tomato paste
• 200 ml chicken broth
• 1 bunch tarragon
• 30 g butter
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, season with salt and pepper; finely dice the shallots, chop the garlic and quarter the mushrooms.
2. Heat the olive oil and half the butter in a wide braising pan and brown the chicken pieces skin-side first for 8–10 min until golden, then remove.
3. Fry the mushrooms in the remaining butter over high heat for 5 min, until their liquid has evaporated and they take on color, then add the shallots and garlic and cook 2 min more.
4. Roast the tomato paste 1 min, deglaze with the white wine and reduce by half uncovered, scraping up the browned bits from the bottom.
5. Add the tomatoes and broth, return the chicken pieces and braise gently covered for 25–30 min, until the meat comes away easily from the bone.
6. Remove the lid, reduce the sauce until creamy for 5 min, season with plenty of chopped tarragon and serve straight from the pan.