Name: Braised Chicken Chasseur Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: French
Ingredients: 4 chicken thighs; 4 chicken drumsticks; Salt and pepper, to taste; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 1 onion, diced; 2 cloves of garlic, minced; 8 ounces mushrooms, sliced; 1 cup chicken broth; 1 cup crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; Fresh parsley, for garnish

Braised Chicken Chasseur Recipe

Dorelia Leech Modified: January 30, 2024

Photos of Braised Chicken Chasseur Recipe

How To Make Braised Chicken Chasseur

Taking it nice and slow? These braised recipes may just be what you’re looking for. Bring out the taste and aroma of the best parts of the meat as you cook them on low fire. Get to do other tasks even while cooking using these braised recipes.

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

4 chicken thighs
4 chicken drumsticks
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 onion, diced
2 cloves of garlic, minced
8 ounces mushrooms, sliced
1 cup chicken broth
1 cup crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Fresh parsley, for garnish

Instructions

Season the chicken thighs and drumsticks with salt and pepper, then dust with flour.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides and remove from the pot.
In the same pot, add the diced onion and minced garlic. Cook until softened, about 5 minutes.
Add the sliced mushrooms and cook until they release their liquid and start to brown.
Return the chicken to the pot and add the chicken broth, crushed tomatoes, tomato paste, dried thyme, and bay leaf. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
After 1 hour, remove the lid and continue cooking for another 30 minutes to thicken the sauce.
Remove the bay leaf and garnish with fresh parsley before serving.