This is a simplified and updated version of a classic French dish, poulet sauté chasseur, which means hunter’s chicken in English. You can make it using chicken breasts instead, but we think the richer dark meat of the thighs tastes best with this sauce. The addition of sliced green olives adds color and tang. Use plain pitted, or try olives stuffed with garlic, lemon, or pimento. Serve it on a bed of rice or boiled potatoes to soak up the delicious juices.
| Prep Time | |
| 10 minutes |
| Cook Time |
| 30 to 40 minutes |
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|
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Easy
Moderate
Serves:4people
Serving Size:1 chicken thigh
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Try this classic recipe that we have updated and simplified. It's satisfying without being too rich.
Tools:large (10-inch) skillet, measuring cups and spoons, knife and cutting board
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- 3 tablespoons all-purpose white flour
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 shallot
- 2 medium Roma tomatoes or 1 (14.5-ounce) can diced tomatoes
- 3/4 cup sliced mushrooms (fresh or frozen)
- 6 green olives (pitted)
- 1/4 cup white wine or chicken broth
- 1/2 teaspoon salt
- 1 pinch ground black pepper or more to taste
- Combine flour, salt, and pepper on a plate or shallow dish. Stir well. Dredge* chicken pieces in the flour mixture to coat all sides well.
- Heat oil and butter in skillet over medium heat, then add chicken pieces. Brown on both sides, about 4 minutes each side.
- While chicken browns, mince shallot to yield about 1/4 cup. Chop tomatoes to yield about 2 cups. Slice fresh mushrooms (or use frozen, sliced mushrooms).
- When chicken has properly browned, remove from skillet, place on a clean plate, and keep warm.
- Add shallots, tomatoes, and mushrooms to the juices in the skillet. Turn heat to medium low and cook 2 to 3 minutes, stirring frequently.
- Slice pitted green olives, then add to vegetables along with wine, thyme, salt, and pepper. Cook and stir another minute.
- Transfer chicken back to the skillet, nestling the pieces into the sauce, but not covering them with the sauce. Cover skillet with a lid or aluminum foil. Turn heat down to keep at a simmer. Cook 30 minutes. Remove lid and cook another 5 to 10 minutes to reduce sauce if desired.
- When serving, place chicken on a plate (or rice, etc.), then cover with some sauce.
SERVING SUGGESTION:
• Serve on a bed of rice or boiled potatoes, with a steamed green vegetable or salad.
*Tip:
We used thyme since it’s one of our Finite Foodie pantry herbs. To make this more authentic, substitute 1/2 tablespoon chopped fresh tarragon leaves for the thyme, or in addition to it. You can also use fresh thyme, oregano, or 2 tablespoons chopped parsley.
*Terminology:
Dredge – to liberally coat a moist food with flour or breadcrumbs. Can also be done before or after it has been dipped in a wet ingredient such as melted butter, milk, or eggs. Similar to dusting and breading. The item is then sautéed, pan-fried, or baked. Examples: Used before cooking some fish, chicken, veal, and vegetable dishes.
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