Classic French Hunter’s Chicken Recipe

Introduction

Classic French Hunter’s Chicken is a comforting dish that combines tender chicken with a rich mushroom and tomato sauce. This rustic recipe brings a taste of French countryside cooking right to your kitchen, perfect for a cozy dinner.

Ingredients

• 3 russet potatoes (optional, for mashed potatoes)
• 4 tablespoons butter, divided
• 4 tablespoons olive oil
• 3 pounds bone-in chicken pieces
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 pound cremini mushrooms, sliced
• ¼ cup shallots, diced
• 1½ tablespoons garlic, minced
• ½ cup chicken stock (replace for wine)
• 3 tablespoons tomato paste
• 2 Roma tomatoes, diced
• 1½ cups chicken stock
• ½ cup beef stock
• ¼ cup sour cream
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season the chicken pieces evenly with kosher salt and black pepper. If using, prepare mashed potatoes by peeling, boiling, and mashing the russet potatoes.
2. Step 2: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Brown the chicken pieces for about 8 minutes on each side until nicely golden. Remove the chicken from the pan and cover to keep warm.
3. Step 3: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced mushrooms for 3 minutes until softened. Add the diced shallots and minced garlic, cooking for another minute until fragrant.
4. Step 4: Pour in ½ cup of chicken stock to deglaze the pan, scraping up any browned bits. Stir in the tomato paste, diced Roma tomatoes, the remaining 1½ cups of chicken stock, and ½ cup of beef stock. Bring the sauce to a simmer and cook until it thickens slightly.
5. Step 5: Stir in the chopped fresh tarragon and the remaining 2 tablespoons of butter to enrich the sauce. Return the browned chicken pieces to the pan and simmer gently for an additional 5 minutes to meld the flavors.
6. Step 6: Remove from heat, garnish with chopped fresh parsley, and serve the Hunter’s Chicken hot over prepared mashed potatoes or rice for a hearty meal.

Tips & Variations

• For a richer sauce, substitute half of the chicken stock with white wine instead of just chicken stock.
• Use boneless chicken thighs for quicker cooking and a more tender texture.
• Add a splash of heavy cream in place of sour cream for a smoother sauce.
• Serve with crusty bread to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and the sauce creamy. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini mushrooms work well for their flavor and texture, but you can substitute with button mushrooms or a mix of wild mushrooms for added depth.

What can I serve with Hunter’s Chicken besides mashed potatoes?

This dish pairs beautifully with rice, buttered noodles, or even a simple green salad for a lighter option.

Classic French Hunter’s Chicken Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

Classic French Hunter’s Chicken is a comforting dish featuring bone-in chicken pieces browned to perfection and simmered in a rich sauce made with mushrooms, tomato paste, fresh herbs, and a creamy touch of sour cream. Served traditionally over mashed potatoes or rice, this recipe brings deep, savory flavors reminiscent of rustic French country cooking.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 3 pounds bone-in chicken pieces
• 2 teaspoons kosher salt
• ½ teaspoon black pepper

For Browning and Sautéing

• 4 tablespoons butter, divided
• 4 tablespoons olive oil, divided

Vegetables and Aromatics

• 1 pound cremini mushrooms, sliced
• ¼ cup shallots, diced
• 1½ tablespoons garlic, minced
• 2 Roma tomatoes, diced

Liquids and Sauces

• 1½ cups chicken stock
• ½ cup beef stock
• ½ cup chicken stock (to replace wine for deglazing)
• 3 tablespoons tomato paste
• ¼ cup sour cream

Herbs and Garnish

• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional

• 3 russet potatoes (optional, for mashed potatoes)

Instructions

1. Season Chicken and Prepare Optional Mashed Potatoes: Pat the chicken pieces dry and season them generously with kosher salt and black pepper. If choosing to serve with mashed potatoes, peel, chop, and boil the russet potatoes until tender, then mash with butter and seasoning as desired.
2. Brown the Chicken: In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Place the chicken pieces skin-side down and brown for about 8 minutes per side until a golden crust forms. Remove the browned chicken and cover to keep warm.
3. Sauté Mushrooms, Shallots, and Garlic: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced cremini mushrooms and cook for 3 minutes until they begin to soften. Then add diced shallots and minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4. Deglaze and Build the Sauce: Pour in ½ cup chicken stock (used here as a wine substitute) to deglaze the pan, scraping up any browned bits from the bottom. Stir in the tomato paste and diced Roma tomatoes. Add the remaining 1½ cups chicken stock and ½ cup beef stock. Stir well and bring the sauce to a simmer, allowing it to thicken slightly.
5. Finish the Sauce and Simmer with Chicken: Stir in the ¼ cup sour cream to add creaminess. Add the chopped fresh tarragon and the remaining 2 tablespoons of butter, stirring until melted and incorporated. Return the browned chicken pieces to the skillet, nestling them into the sauce, and simmer gently for 5 more minutes to meld flavors and finish cooking the chicken through.
6. Garnish and Serve: Sprinkle chopped fresh parsley over the finished dish. Serve the Hunter’s Chicken hot, ideally spooned over the prepared mashed potatoes or a bed of rice for a hearty and satisfying meal.

Notes

• The chicken pieces can be a mix of thighs, drumsticks, and breasts with bone in and skin on for the best flavor and texture.
• Substituting chicken stock for wine makes the recipe more approachable and keeps it alcohol-free.
• For a dairy-free version, omit butter and sour cream or substitute with plant-based alternatives.
• Use fresh tarragon for authentic flavor, but dried tarragon can be substituted at 1 teaspoon if fresh is unavailable.
• Mashed potatoes are traditional but serving over rice or crusty bread works equally well to soak up the sauce.

Keywords: Hunter’s Chicken, French chicken recipe, cremini mushrooms, tarragon chicken, creamy tomato sauce, bone-in chicken, rustic French dish