Chicken Thigh
One-Pot Chicken Chasseur
Popular on Food52
22 Reviews
SPark0101
June 5, 2019
Really tasty recipe and the family enjoyed it. Made it with boneless skinless thighs because that's what I had, and should have taken the chicken out to reduce the sauce. I will definitely make this again.
teegan
December 15, 2018
I never would have thought that these common ingredients could make such a delicious dish! Perfect for when you're tired of the same old chicken and looking for a new flavor profile. 10 outta 10. Will absolutely cook again!
Melanie G.
February 26, 2018
Do you drain the diced tomatoes before adding? My sauce seems to be very watery and doesn't thicken as much as the picture presents.
Katherine K.
February 26, 2018
Hmm. No, I don't usually drain the tomatoes before adding them. My first question is, did you use a small can? It's not the nice big cans that you could theoretically use to plan herbs in later, it's the small can that's the same size as standard baked beans. Could it be that? My next guess is that our simmers are differently simmering. I keep mine (lid off) with a few bubbles breaking the surface for 30 mins. It's not a super gentle simmer. I'm, certainly looking to evaporate a good portion of liquid and get the sauce to become more concentrated. If it still looks to wet(!) after 30 mins, I'd suggest boiling the heck out of the sauce for the last few minutes of cooking to get it to reduce the way you want it to. That's the good thing about chicken thighs - they're really robust and they can take it! I hope you enjoy it if you make it again!
Kate V.
January 5, 2018
Did you use skinless thighs?
Katherine K.
January 6, 2018
Not sure if this is a question to Suzanne or to me, but if it's to me ... I generally use skin on thighs, because I like the color you get on them. But if I'm making double the recipe and can't be bothered with the browning, I'd go with skinless for ease.
Katherine K.
June 5, 2019
If it's for me and my husband, yes, usually bone in because it adds some flavor to the sauce. If I'm cooking for kids, or a crowd, I'll usually go boneless because it's a bit easier to eat.
Suzanne P.
December 18, 2017
I made this last night and it was very tasty and the boyfriend gave the thumbs up. My question is about the color of the sauce. Mine was not as deep red as the picture here once the cream was added. I used a tsp of tomato paste instead of puree. Could that be the only difference in the color?
Katherine K.
December 18, 2017
A couple of thoughts on the darker sauce front: getting good color on the chicken makes a difference - the onions too. Those caramelized bits help darken the sauce. And yes, puree v paste makes a bit of a difference. Paste is more concentrated and gives the sauce that redder tinge, but also, reducing the sauce helps the color, and with puree, you have more liquid to reduce. Glad to hear it still tasted good though!
Lisa C.
December 11, 2017
I made this over the weekend and I have to say, the leftover sauce is amazing over pasta the next day! I added heavy cream and shredded mozzarella and it was absolutely delicious. Two dinners out of one dish!
Katherine K.
December 12, 2017
That sounds so good! I've never gone in a pasta direction with the leftovers - usually rice - but this sounds awesome. Will have to try!
Matthew T.
November 15, 2017
Your train journey sounds memorable - great recipe, thanks!
Suzanne D.
November 17, 2017
This sounds delicious and I can't wait to try it (after seeing the movie!).
Katherine K.
November 20, 2017
I saw the movie yesterday and loved it - mad as a barrel of fish, but fabulous all the same! The dining car is featured heavily, and looked incredible. What a way to travel!
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