Go Back
–+ servings
Classic French Hunter’s Chicken

Classic French Hunter’s Chicken: Your Cozy One-Pan Comfort Meal

Classic French Hunter’s Chicken is a versatile one-pan dish, featuring tender chicken in a rich, creamy sauce with earthy mushrooms and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Bone-in for flavor; can substitute boneless for faster cooking.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1/2 teaspoon Black Pepper Adds seasoning to the chicken.
For the Sauce
  • 2 tablespoons Butter Adds rich flavor.
  • 2 tablespoons Olive Oil For browning the chicken.
  • 8 ounces Cremini Mushrooms Earthy flavor; button mushrooms can be substituted.
  • 2 pieces Shallots Offers mild onion flavor.
  • 4 cloves Garlic Infuses deep flavor.
  • 1 cup Chicken Stock Perfect for deglazing; can use white wine.
  • 2 tablespoons Tomato Paste Boosts tomato flavor.
  • 2 pieces Roma Tomatoes Adds freshness.
  • 1 cup Beef Stock Provides depth.
  • 1/2 cup Sour Cream Brings creaminess.
  • 2 tablespoons Fresh Tarragon Imparts fresh herbal note.
For Serving
  • 1/4 cup Fresh Parsley For garnish.
  • 4 pieces Russet Potatoes Ideal for creamy mashed potatoes.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Season bone-in chicken pieces with kosher salt and black pepper, covering all sides thoroughly. Set aside to bring to room temperature.
  2. Heat a large skillet over medium-high heat. Add butter and olive oil, melting and bubbling, then brown the chicken pieces for about 8 minutes on each side.
  3. In the same skillet, add sliced cremini mushrooms and sauté for 3 minutes. Then add chopped shallots and minced garlic, stirring for 1 minute until fragrant.
  4. Deglaze the skillet by pouring in chicken stock and scraping the flavorful bits. Stir in tomato paste, diced Roma tomatoes, and beef stock, simmer for 5–7 minutes.
  5. Add chopped fresh tarragon and return seared chicken to the skillet. Reduce heat to low, cover and simmer for 5 minutes.
  6. Once the chicken is cooked through, remove from heat, serve hot garnished with fresh parsley. Pair with mashed potatoes or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, adjust seasoning and try different stocks. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!