Poulet Chasseur (Hunter's Chicken with Mushrooms, Tomatoes and White Wine)
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 250 g chestnut mushrooms, sliced
- 3 shallots, finely sliced
- 2 garlic cloves
- 150 ml dry white wine
- 400 g tinned chopped tomatoes
- 10 g fresh tarragon, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 46.5 g
- Carbohydrate
- 9.4 g
- of which sugars
- 6.3 g
- Fat
- 35 g
- of which saturates
- 9.4 g
- Fibre
- 2.2 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the chicken thighs all over, then set aside.
- 2
Add the shallots and mushrooms to the pot and cook for 7 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits.
- 4
Stir in the tinned tomatoes and return the chicken to the pot.
- 5
Cover and simmer for 30-35 minutes until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 6
Stir through the tarragon and season well before serving.
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