Chicken Thigh

One-Pot Chicken Chasseur

November 14, 2017
6 Ratings
Photo by Mark Weinberg
  • Serves 4
Author Notes

This is a dish so regal it was once served on the luxurious Orient Express train. This—simplified—recipe reveals my lazy side: no making brown stock and veal stock as the originator, Philippe de Mornay (of Mornay sauce fame) would have us do. It’s a rich braise of mushrooms, chicken, and tomatoes, and though it tastes complex, it’s actually pretty simple to make and easy to increase quantities to cater for a crowd. —Katherine Knowles

What You'll Need
  • 8 chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cups chestnut or button mushrooms
  • 3 shallots
  • 2 cloves of 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
  • 1/2 cup cream
  1. Season the chicken thighs well with salt. Heat the olive oil and butter in a large pot (a Dutch oven is perfect for this) and brown the chicken, leaving it to sizzle for 3-4 minutes on each side. Meanwhile, clean and quarter the mushrooms, and dice the shallots.
  2. Add the shallots and mushrooms and saute until they start to take on some color. Add the minced garlic and the tomato puree to cook through (just a minute or so).
  3. Pour in the wine, scraping down the pan, then add the stock and diced tomatoes. Add the bay leaves and thyme. Season the dish with a couple of pinches of salt and a good grind of pepper, and let simmer for 10 minutes with the lid on, and a further 30 with the lid off, by which time the chicken should be tender and the sauce reduced to a thick gravy.
  4. To finish the dish, stir in the cream and let it simmer for a minute to bring the flavors together. Serve with a sprinkle of parsley (and maybe some mashed potatoes or bread, to soak up all the juices).

See what other Food52ers are saying.

  • Aspenglow
  • Margo
  • Kate Valleri
    Kate Valleri
  • Lisa Christine Lynn
    Lisa Christine Lynn
  • Katherine Knowles
    Katherine Knowles

22 Reviews

Pinhead!$ January 23, 2021
Question :Do you slice mushrooms?
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.
Katherine K. June 5, 2019
I'm so glad you and your family enjoyed it! Mine like it a lot too.
Aspenglow June 5, 2019
Delicious recipe and the color is gorgeous
Katherine K. June 5, 2019
That red, right! I love it too.
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!
Katherine K. December 21, 2018
I'm really glad you enjoyed it! It's a great dish for a wintery day.
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!
Margo January 6, 2018
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.
SPark0101 June 5, 2019
bone-in as well?
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!
Katherine K. November 15, 2017
I hope you enjoy it if you make it!
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!