This dish is a French classic. “Chicken Chasseur” which literally means “Hunter’s Chicken” combines chicken with mushrooms in a tomato-white wine sauce and comes from a time when wild game birds were plentiful and combined with wild mushrooms from the forest.
The Italian version is called Chicken Cacciatore. It is said that in early America if a hunter came home empty handed, the wife would kill a chicken to add to this hearty sauce. I like to use thighs and legs because of the added bone-in flavor, but you can use any pieces that you like.
- 6 to 8 pieces bone-in chicken
- Cooking oil to coat bottom of deep heavy skillet
- 2 Tbsp. butter
- One onion diced
- One bell pepper chopped
- ¾ pound mushrooms, quartered
- 1/3 cup white wine
- 2 cups chicken broth or stock
- I can diced fire roasted tomatoes
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- 2 tbs chopped fresh parsley
Wash chicken thoroughly and pat try. Season with salt & pepper. Heat oil in skillet to medium. Working in batches to not overcrowd the pan, brown chicken on both sides and removed to a plate (about 8 minutes total) remove to plate.
Add butter to skillet and cook onions and peppers while stirring for about 5 minutes. Then add mushrooms until they brown and give up their liquid. Add garlic and thyme, cook for another minute. Then add the wine and reduce. Add chicken broth and tomatoes, increase heat to Med-Hi until a simmer returns, then slide chicken pieces into the sauce. Cover with the lid slightly ajar and cook for about 30 minutes.
I generally serve this over wild rice accompanied by a side salad, sourdough bread or rolls.
As with ANY recipe, substitute where you like. Have fun! let me know in the comments how it turned out or email me (Neal@nealdionne.com)!