Hunter's Chicken (Poulet Chasseur)
A warm hug in a steamy pot!
One thing I’m enjoying about the move to France is experiencing the seasons again! I grew up in Connecticut and spent 18 years braving all the seasons, the good, the bad, and the ugly! Snow storms and heat waves, I do not miss you.
But after spending the last 30+ years in Los Angeles, a place with one big season - basically sunny days with varying intensity- I’ve grown nostalgic for the seasons—mostly my favorite one: fall.
This week’s recipe is an “Ode to Fall” and includes everything I love about fall cooking. Dusting off the braiser, hearty mushrooms, crispy roasted chicken, and a velvety smooth sauce finished with a pat of butter and a whisk of fresh herbs.
This is also a perfect description of Hunter’s Chicken or Poulet Chasseur, a dish named for the hunters who collected mushrooms and herbs on their way back from the hunt to pair with their day’s hunt and put in the stew.
Nowadays, chicken has been swapped for wild game, but the mushrooms and herbs are still in there!
Watch the Video Demo!
Why You’ll Love This:
The chicken gets seared in the braiser and then finishes cooking in the oven, allowing you to make the sauce while the chicken roasts. This allows for crispy skin and multi-tasking!
The sauce is velvety smooth and flavorful, coming from the mushrooms, caramelized shallots, and fresh herbs.
After roasting, pop the chicken back in the braiser and serve “oven-to-table.”
What to Serve with Hunter’s Chicken?
Personally, I love to serve any potato dish. My sour cream mashed potatoes would be delicious!
Or if you have a double oven, you could also make these smashed potatoes or potatoes Anna; they're both great choices, too!
But the easiest side dish, hands down, would be my rosemary parmesan polenta (it’s just so quick and easy since it’s done in 5 minutes!) and the sauce pairs so well with the cheesy, herby polenta!
Or skip the side dishes altogether and serve with a crusty French baguette!
What’s For Dessert?
My French Apple Cake from last week would be an excellent choice! So happy that many of you tried it and loved it! I also liked hearing about the swaps of rum for Calvados or Almond extract! Great ideas!
A rustic Apple Galette would be another great choice!
For something chocolate, try my Salted Caramel Chocolate Tart.
Or for an easy seasonal cookie recipe you cannot go wrong with these highly-addictive White Chocolate Chip Cranberry Cookies!
Halloween Has Come to France?!
The last time I was in France in October was in 1997! We were in Paris, and there was much to do about the pumpkins being laid at the base of the Eiffel Tower. Some Parisians thought it was fun, while others thought it was scandalous! France, not being a country that celebrates Halloween or even celebrates pumpkins for that matter, it was seen as a bit strange.
In fact, anytime I mention our craving for pumpkin bread this time of year, I get the “French-squinty-face-expression,” a look I’ve come to know as the “I don’t understand what you are trying to say” response.
But now pumpkins and Halloween decorations are everywhere here? Huh?
I wouldn’t have believed it unless I saw it for myself. My favorite display was this one. I had to laugh at the phrase “Happy Jack.” I guess it's a combination of “Happy Halloween” and “Jack O’ Lantern.” Perhaps pertaining to the variety of pumpkin? Not really sure! But it was pretty cute to see!
Need a Halloween Recipe?
These baked chocolate donuts are seriously delicious and so much fun to make!
Can the cognac be substituted?
I had forgotten about this - I am going to make your recipe this wknd. I loved how you wrote your post.