Hunter's Chicken
A comforting dish featuring juicy chicken thighs and drumsticks cooked in a richly flavored sauce with mushrooms, onions, and fresh tarragon, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, bone-in, skin on (~250 g each) Bone-in and skin-on keeps the chicken moist and flavorful.
- 4 pieces chicken drumsticks Adds more variety to the meat used.
Seasoning & Coating
- ¾ tsp cooking salt / kosher salt Season to taste.
- ½ tsp black pepper Adjust based on preference.
- 3 tbsp plain flour For coating the chicken.
Cooking Ingredients
- 2 tbsp vegetable oil For frying the chicken.
- 30 g unsalted butter Adds richness to the sauce.
- 400 g white mushrooms, sliced Fresh mushrooms create a fantastic flavor.
- 2 pieces onions, halved and sliced Provides sweetness and depth.
- 3 cloves garlic, finely minced Increases the overall flavor.
- 3 tbsp tomato paste Adds richness and depth.
- 2½ cups low-sodium beef stock Keeps the dish flavorful without excessive salt.
- ¾ tsp cooking salt / kosher salt Additional seasoning for the sauce.
- ¼ tsp black pepper
- 30 g unsalted butter, cold and cubed To thicken and finish the sauce.
- 1 tbsp fresh tarragon, finely chopped Enhances the flavor profile.
To Serve
- Creamy mashed potatoes, rice, or small pasta Choose your favorite base to accompany the dish.
Instructions
Preparation
- Pat the chicken dry with paper towels to ensure it browns evenly.
- Season the chicken with salt and black pepper, then lightly coat with flour.
Cooking Chicken
- Heat vegetable oil and 30 g of unsalted butter in a large skillet over medium-high heat.
- Add the chicken thighs, skin-side down, and brown for about five minutes.
- Flip the chicken and cook for an additional minute, then remove from skillet.
Making the Sauce
- In the same skillet, cook sliced mushrooms and onions for about five minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for a minute.
- Pour in low-sodium beef stock, scraping up any brown bits from the pan.
- Return the chicken to the skillet skin-side up, cover, and simmer for 10 minutes.
- Uncover and continue cooking for another 20 minutes.
Finishing Touches
- Remove the chicken and let the sauce simmer for three more minutes.
- Whisk in the cold cubed butter until incorporated.
- Stir in chopped tarragon before returning the chicken to the skillet, spooning sauce over it.
Notes
Using bone-in, skin-on chicken ensures moisture. Avoid overcrowding the skillet for even browning. Customize vegetables as desired.