Classic French Hunter’s Chicken for Cozy Weeknight Dinners

Classic French Hunter’s Chicken is a comforting, one-pan meal featuring tender chicken and earthy flavors, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Pieces Substitute with boneless chicken, adjusting cooking time.
2 teaspoons Kosher Salt Essential for seasoning the chicken.
1 teaspoon Black Pepper Adds balanced seasoning to the chicken.

For the Sauce

2 tablespoons Butter Use olive oil for a dairy-free option.
2 tablespoons Olive Oil Crucial for browning the chicken and sautéing vegetables.
8 ounces Cremini Mushrooms Button mushrooms can be used as a substitute.
2 pieces Shallots Can be replaced with yellow onion if needed.
3 cloves Garlic Enhances depth of flavor in the sauce.
1 cup Chicken Stock White wine can be an alternative.
2 tablespoons Tomato Paste Boosts the richness of the sauce.
2 pieces Roma Tomatoes Can substitute with diced canned tomatoes.
1 cup Beef Stock Can be replaced with more chicken stock.
¼ cup Sour Cream Coconut cream can be used for a dairy-free option.
2 tablespoons Fresh Tarragon Fresh herbs are preferred over dried.

For Serving

2 tablespoons Fresh Parsley Adds color and a fresh flavor.
4 pieces Russet Potatoes Any potatoes can be used for sides.

Equipment

large skillet

Method

Step‑by‑Step Instructions for French Hunter’s Chicken

Begin by generously coating bone-in chicken pieces with kosher salt and black pepper. Allow to rest for about 10 minutes.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken pieces skin-side down, cooking for about 8 minutes until golden brown. Flip and brown the other side for another 8 minutes. Cover and keep warm off the heat.
In the same skillet, add 8 ounces of sliced cremini mushrooms and sauté for about 3 minutes. Toss in 2 chopped shallots and 3 minced garlic cloves, stirring for 1 additional minute.
Deglaze the skillet with 1 cup of chicken stock, then mix in 2 tablespoons of tomato paste, 2 diced Roma tomatoes, and 1 cup of beef stock. Simmer uncovered for about 5 minutes until thickened.
Return the browned chicken to the skillet. Stir in ¼ cup of sour cream and 2 tablespoons of freshly chopped tarragon. Cover and let simmer on low heat for an additional 5 minutes.
Garnish with freshly chopped parsley and serve hot, ideally alongside fluffy garlic mashed potatoes or over rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Proper seasoning is key! Keep fresh herbs like tarragon for added flavor. Store leftovers in an airtight container for up to 3 days.

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