Chicken Chasseur

Method

1. 1

   Season the chicken

   Pat the chicken dry and season all over with the salt and pepper. Leave at room temperature for 10 minutes while you prepare the vegetables.

2. 2

   Brown the chicken

   Heat the olive oil in a large lidded pan over medium-high heat for 2 minutes, until shimmering. Add chicken skin-side down and cook for 8 minutes, then turn and cook for 3 minutes.

3. 3

   Set aside

   Transfer the chicken to a plate when deeply golden.

4. 4

   Cook the mushrooms

   Keep the pan over medium-high heat and add the mushrooms. Cook for 5 minutes, stirring occasionally, until browned and their released liquid has evaporated.

5. 5

   Set aside the mushrooms

   Transfer them to the plate with the chicken.

6. 6

   Cook the onion

   Reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until soft.

7. 7

   Add aromatics

   Stir in the garlic and tomato purée for 1 minute, until fragrant and slightly darker.

8. 8

   Cook the flour

   Sprinkle over the flour and cook for 1 minute, stirring.

9. 9

   Deglaze the pan

   Pour in the wine over medium heat and scrape up the browned bits. Simmer for 3 minutes, until the sharp smell of alcohol has faded.

10. 10

    Add stock and herbs

    Add the stock, bay leaf and thyme, then return the chicken skin-side up and add the mushrooms.

11. 11

    Simmer the chicken

    Bring to a gentle simmer over medium heat, then cover and cook over low heat for 25 minutes.

12. 12

    Finish the sauce

    Uncover and simmer for 5 minutes more, until the sauce lightly coats a spoon and the thickest part of each thigh reaches 74°C.

13. 13

    Add parsley

    Remove the bay leaf and thyme stems. Stir in the parsley over low heat for 30 seconds, until wilted.

14. 14

    Serve

    Serve hot with the sauce spooned over the chicken.

Tips

• Patting the chicken dry helps its skin brown well.
• Brown the chicken in batches if the pan is crowded.
• Keep the sauce at a gentle simmer so it reduces without boiling hard.

Swaps

• Use chestnut mushrooms in place of button mushrooms.
• Use fresh rosemary in place of thyme, removing the sprigs before serving.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.