Equipment
Ingredients
Chicken & Dredge
- 1000 g bone-in skin-on chicken thighs, trimmed of excess fat
- 10 g kosher salt
- 5 g black pepper, freshly ground
- 30 g all-purpose flour
Aromatics & Mushrooms
- 15 ml olive oil
- 30 g unsalted butter, divided
- 250 g shiitake mushrooms, stems removed and caps quartered
- 100 g shallots, finely diced
- 15 g garlic, minced
Sauce & Garnish
- 15 g tomato paste
- 150 ml dry white wine
- 250 ml chicken broth, hot or room temperature
- 200 g diced tomatoes, canned with juices
- 5 g fresh thyme, whole sprigs
- 5 g fresh tarragon, roughly chopped
Nutrition (per serving)
Method
Pat the chicken thighs completely dry with paper towels. Season all sides evenly with the kosher salt and freshly ground black pepper.
Place the flour in a shallow dish. Dredge the seasoned chicken pieces in the flour to coat lightly, shaking off any excess vigorously. Set aside.
Heat the olive oil and 15g of the unsalted butter in the Dutch oven over medium-high heat. Once the butter foam subsides, place the chicken skin-side down. Sear undisturbed until a deep golden-brown crust forms. Flip and brown the other side briefly. Remove the chicken to a plate.
Lower the heat to medium. Add the remaining 15g of butter to the pot. Add the quartered shiitake mushrooms in an even layer. Let them cook undisturbed for a few minutes to develop color, then stir and cook until fully browned.
Stir the diced shallots into the mushrooms and cook until translucent and softened. Add the minced garlic and cook for one additional minute until fragrant.
Clear a small space in the center of the pot. Add the tomato paste and toast it against the hot bottom of the pan until it darkens to a rust color, then stir it into the mushroom mixture.
Pour in the dry white wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits from the bottom. Let the wine simmer aggressively until it reduces by half.
Pour in the chicken broth and canned diced tomatoes. Add the whole thyme sprigs. Stir well to combine the sauce. Nestle the partially cooked chicken thighs back into the pot, skin-side up, along with any resting juices. The liquid should come about halfway up the chicken.
Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot tightly, and braise until the chicken is completely tender and reaches an internal temperature of 74°C/165°F.
Remove the pot from the heat. Discard the spent thyme sprigs. Skim any excess fat from the surface of the sauce if desired. Stir in the freshly chopped tarragon and let the dish rest for a few minutes before serving.
Chef's Notes
- Drying the chicken thoroughly before seasoning and dredging is non-negotiable. Surface moisture will steam the chicken, preventing the Maillard reaction that builds the crucial base flavors of this dish.
- While button mushrooms or cremini are traditional in a classic Chasseur, the shiitake mushrooms specified here bring an exceptional umami depth and a meatier texture that stands up beautifully to the robust braise.
- Tarragon is the secret weapon in this sauce. Its subtle anise flavor cuts through the rich, earthy components and provides a classic French signature finish. Do not add it during the braise, as heat destroys its volatile oils.
- If your sauce feels too thin at the end of the cooking time, you can thicken it by kneading equal parts softened butter and flour together to make a beurre manié, then whisking small amounts into the simmering liquid.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce flavors will deepen overnight.
Freezer: 1 month — Freeze without the fresh herb garnish. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a covered saucepan over medium-low heat until the chicken reaches 74°C/165°F.
