Classic French Hunter’s Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
