Hunter’s Chicken

Hunter chicken, a French classic that never seems to go out of style, has its own Italian counterpart—pollo alla cacciatora, or chicken cacciatore. This rustic dish brings together tender chicken and earthy mushrooms in a rich, savory sauce, rooted in the traditions of brown stock (a close relative of the Espagnole-based sauces). True to its name—"hunter’s chicken"—it evokes the simplicity of woodland foraging, where game birds and wild mushrooms made for a hearty autumn meal. Best enjoyed as a comforting family dish, it’s perfect beside a crackling fire, served over creamy mashed potatoes or fluffy rice…

Please note that the full access to this content needs a subscription: please sign up.

A French classic that never seems to go out of style 🐔

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Brown Stock

Use veal stock, or one to one ratio of stock and demi-glace, or use beef stock with 2 beef bouillon cubes. For the aromatics use a couple of bay leaves, thyme, parsley stems and black peppercorns. Cut chicken half from the joint to separate the thigh from the drumstick. Clean mushrooms, and trim bottoms. Heat up veal stock and let simmer. In a hot pot or dutch oven, sear chicken part on both sides to brown stage with the oil and salt. Transfer into a bowl. Remove some of the fat left in the pot if too greasy. Cook mirepoix (veggies only) for 15 minutes on high heat, stirring every so often roasting them well. Add tomato paste, stir well and cook for an additional 5 minutes. Add seared chicken parts, the hot veal stock and aromatics. Bring to boil, cover and cook on low heat for an hour. Remove and discard solids and sieve in a saucepan. Put brown stock back on stove, skim off impurities and fat as it continue to simmer and reduce to 1.25 qt (1.25L).

Hunter's Sauce

Sauce chasseur (hunter’s sauce) is a simple or compound brown sauce used in French cuisine. It’s generally made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbs. In a very hot sautoir or dutch oven, pour in oil and sprinkle some salt. Sear chicken in 2 batches (skin side down first) in both sides and cook in the oven for 45 min at 375ºF/190ºC. Transfer chicken onto a plate to rest. Save rendered chicken juice and add it to the brown stock. In the same pan, melt butter and sauté mushrooms on high heat for 8 min. Throw in shallots, season with salt and cook for 3 to 4 minutes more. Add porcini powder if desired and flambé with cognac. Deglaze with Chardonnay and reduce to two-third. Sprinkle flour, stir up and add hot stock stirring constantly – bring to a boil and let simmer to thicken. Readjust seasoning with salt and pepper to taste. Dunk chicken in the sauce and let simmer for 30 minutes before serving. Garnish with parsley and tarragon. This dish can be refrigerated for up to 3 days. Rewarm slowly prior serving. Bon appétit!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Chicken Liver Parfait recipe. Are you ready for the Chicken Cordon Bleu step by step video recipe? Let’s also try this one: Chicken Basquaise.