Poulet Chasseur (Hunter's Chicken)

This French recipe is rustic, comforting & simply delicious. It was often prepared by hunters (or their valets) as a dish to serve when stopping at midday or overnight, hence the name. Some versions have a couple of peeled, diced tomatoes though I was passed on this version that does not include tomatoes. This dish is best accompanied by potato mash or rice.

4-6 Servings

Ingredients:

1 whole chicken, cut into 6-8 pieces

3 tbsp butter

2 shallots, finely chopped

300gr mushrooms (champignons de Paris), cut into 4 slices

40gr flour

10cl white wine

50cl fond de veau stock or chicken stock

3-4 sprigs of fresh tarragon, leaves removed & finely chopped (can be replaced by 1 tbsp dried tarragon)

Instructions:

Season chicken pieces.

Melt 1 tbsp butter on medium low heat & brown the chicken pieces on all sides.

Remove from the pot & add the shallots, mushrooms & 1 tbsp butter. Simmer, stirring regularly, for 5 minutes.

Return the chicken to the pan & add the flour.

Add the stock & tarragon. Bring to a simmer, cover & cook on low heat 20-30 minutes or until the chicken is nearly cooked through.

Add 1 tbsp butter & simmer uncovered the last 10 minutes to thicken the sauce.