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This is French country cooking at its coziest: crispy chicken thighs braised in a mushroom, tomato, and white wine sauce. It looks impressive but happens in one skillet.
What Ingredients Do You Need To Make French Hunter’s Chicken?
- Chicken Thighs
- Olive Oil
- Butter
- Mushrooms
- Shallots
- Garlic
- White Wine
- Tomato (fresh or canned)
- Chicken Broth
- Parsley (optional)
- Brandy (optional but very tasty!)
How Do You Make French Hunter’s Chicken?
Preheat the oven to 325, pat the chicken dry, and season it well. Heat the oil in a 12-inch oven-safe skillet over medium heat and lay the thighs in skin-side down. Leave them alone for 8 to 10 minutes. The skin will stick at first, but once it’s deep golden it releases on its own. Flip, give them 3 more minutes, then move them to a plate and pour off all but a couple tablespoons of fat.
Add a tablespoon of butter and the mushrooms with a pinch of salt. They’ll release a lot of liquid. Keep cooking until it evaporates and the mushrooms start to brown, because that’s when they go from soggy to savory. Stir in the shallots and garlic for 2 more minutes.
If you’re using brandy, take the pan off the heat before you add it, then return it to the burner and let it bubble for 30 seconds. Pour in the wine and let it reduce by about half, then stir in the tomatoes, broth, and half the parsley.
Nestle the chicken back in skin-side up, keeping the skin above the liquid so it stays crisp, and bake uncovered for 60 to 90 minutes, until the thighs hit 185. That higher temperature is what makes dark meat truly tender.
Move the chicken to a platter and simmer the sauce for a few minutes to thicken. Then, off the heat, swirl in the remaining cold butter and parsley for a glossy finish. Spoon the sauce around the chicken, not over it, so that skin stays crispy.
French Hunter’s Chicken
Ingredients
- 3 lb bone-in, skin-on chicken thighs (6-8 thighs)
- kosher salt and black pepper to taste
- 1 tbsp olive oil
- 3 tbsp cold butter, divided
- 1 lb button mushrooms, quartered
- 2 shallots, minced
- 2 garlic cloves, minced
- ¾ cup dry white wine
- 1 (14.5 oz) can diced tomatoes (fire roasted if you can find it!)
- ½ cup chicken broth
- 1 tsp dry parsley
- 2 tbsp brandy (optional)
Preparation
- Preheat the oven to 325 deg F. Pat the chicken dry and season well with salt and pepper.
- Heat the oil in a 12" oven-safe skillet or rondeau over medium heat. Add the chicken skin-side down and cook without moving until the skin is deep golden and releases easily, 8-10 minutes.
- Flip, cook 3 minutes more, then transfer to a plate. Pour off all but 2 tbsp of the fat.
- Add 1 tbsp of the butter and the mushrooms with a pinch of salt. Cook over medium-high heat, stirring occasionally, until the mushrooms release their liquid and it cooks off and they begin to brown, 8-10 minutes.
- Add the shallots and garlic and cook 2 minutes more.
- If using brandy, remove the pan from the heat, add it, then return to the heat and let it bubble for 30 seconds.
- Add the wine and simmer until reduced by about half, 2-3 minutes.
- Stir in the tomatoes, broth, and half of the dry parsley and nestle the chicken back into the pan skin-side up, keeping the skin above the liquid so it stays crisp.
- Bring to a simmer, then transfer to the oven and bake uncovered for 60-90 minutes, until the thighs reach 185 deg F.
- Transfer the chicken to a platter. Simmer the sauce on the stovetop until it thickens slightly, 3-5 minutes, then remove from the heat and swirl in the remaining 2 tbsp cold butter.
- Season to taste and spoon the sauce around (not over) the chicken.