One-Pot Chicken Chasseur with Mushrooms and White Wine
This classic French hunter's stew transforms humble chicken thighs into an elegant braised dish. Earthy mushrooms and aromatic herbs simmer in white wine and stock, creating a rich, velvety sauce that's perfect for soaking up with crusty bread or mashed potatoes. The one-pot method makes this restaurant-quality dish surprisingly accessible for weeknight dinners or special occasions.
Ingredients
- 8 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chestnut or button mushrooms
- 3 shallots
- 2 cloves garlic
- 1 teaspoon tomato puree
- 1 cup chicken or veal stock
- 1 cup dry white wine
- 1 14-ounce can diced tomatoes
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons flat leaf parsley
- ½ cup cream
- salt
- pepper
Instructions
- 1
Season chicken thighs well with salt
- 2
Heat olive oil and butter in large pot and brown chicken, sizzling for 3-4 minutes on each side
- 3
Clean and quarter mushrooms, dice shallots
- 4
Add shallots and mushrooms and saute until they start to take on color
- 5
Add minced garlic and tomato puree and cook through for about a minute
- 6
Pour in wine, scraping down pan, then add stock and diced tomatoes
- 7
Add bay leaves and thyme, season with salt and pepper
- 8
Simmer for 10 minutes with lid on, then 30 minutes with lid off until chicken is tender and sauce is reduced to thick gravy
- 9
Stir in cream and simmer for a minute to bring flavors together
- 10
Serve with sprinkle of parsley
Tips
Use a Dutch oven for even heat distribution and better browning results
Don't skip the browning step - it adds essential flavor depth to the final dish
Remove bay leaves before serving to avoid accidentally biting into one
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot with mashed potatoes, crusty bread, or egg noodles
Common Mistakes
Don't rush the browning step or chicken won't develop proper flavor
Keep lid off during final 30 minutes to avoid watery sauce
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to prevent drying out. Thighs stay more tender during the long braise.
What if I don't have white wine?
Substitute with additional chicken stock or a splash of white wine vinegar for acidity.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together.