Chicken chasseur
45 min · 42 g protein · 376 cals / serving
The French hunter's chicken: boneless thighs browned, then simmered in a glossy sauce of chestnut mushrooms, onion, white wine and tomato with thyme, and finished with tarragon and parsley. Forty-five minutes in one pan, and it freezes, so a double batch is two dinners.
Ingredients
- 8 thighs (1 3/4 lb) chicken thigh, boneless, skinless
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil, divided
- 1 lb 2 oz crimini mushroom, chestnut or cremini, sliced, or ready-sliced
- 1 small (90 g) onion, finely chopped
- 3 cloves garlic, chopped
- 2 tbsp tomato paste
- 1/2 cup white wine, dry
- 1 cup chicken broth
- 1/2 tsp dried thyme
- 2 tbsp chopped fresh tarragon, or 1 tsp dried, added with the thyme
- 1/4 cup chopped fresh parsley
Steps
- Pat the thighs dry and season with the salt and pepper. Heat 2 teaspoons of the oil in a large nonstick or well-seasoned deep skillet over medium-high heat and brown the thighs 3–4 minutes a side, until golden; they finish in the sauce. Lift them onto a plate.
- Add the rest of the oil, the mushrooms and the onion and cook over high heat for 8–10 minutes, stirring, until the mushrooms have given up their liquid and browned. Stir in the garlic for 30 seconds, then the tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits; let it bubble for 2 minutes, until reduced by about half. Add the broth and thyme.
- Return the chicken and its juices, cover and simmer 5 minutes, then uncover and simmer 10 minutes more, until the sauce coats a spoon and the chicken reaches 165°F.
- Scatter over the tarragon and parsley. It keeps 4 days in the fridge and freezes for 3 months; the sauce sets a little overnight from the chicken's gelatin, so loosen it with a splash of water when you reheat.
Good to know
What do I serve it with?
Cauliflower mash or green beans keep it keto. Mashed potato is the British pub plate, and rice or crusty bread soak up the sauce for anyone not counting carbs.
Can I make it without wine?
Yes: use 1/2 cup more broth and a tablespoon of red wine vinegar or lemon juice for the sharpness the wine brings.
Can I use chicken breast?
Yes, at about 82 instead of 70. Cut each breast in two so the pieces are thigh-sized, and put them back for only the last 8 minutes of the simmer so they stay tender. It stays keto either way.
Per
- Calories
- 104
- Protein
- (48%)
- 12 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 218 mg
About 40% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1503 kcal goes into the pot and 1827 g of ingredients comes out as about 1440 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.