Also known as "French Hunter's Chicken", this dish consists of bone-in chicken braised in a sauce of tomatoes, mushrooms, onions, white wine, and herbs.
4 pounds bone-in skin-on chicken pieces (legs and thighs)
salt & pepper
1/2 cup all-purpose flour
2 TBSP olive oil
2 TBSP unsalted butter
2 shallots, diced
2 medium garlic cloves, minced
1 pound white button mushrooms, sliced
1/2 cup dry white wine
1 cup chicken stock
14-ounce can crushed tomatoes
1/4 tsp dried thyme
1/4 cup fresh chopped parsley
DIRECTIONS
Pat the chicken pieces dry then season generously with salt & pepper
Add the flour to a shallow bowl then coat the chicken pieces in the flour and shake off any excess flour from the chicken.
Heat the oil in a large Dutch oven over medium-high heat.
When the oil is hot melt the butter in with the oil.
When the butter has melted add the chicken pieces (in batches, dont overcrowd the pan) and cook until browned on each side, about 4 minutes per side. Transfer the browned chicken to a plate and set aside.
Keep the oil in the Dutch oven over medium-high heat and add the shallots, garlic, and mushrooms then cook, stirring occasionally, about 5 minutes.
Stir in the white wine then use a wooden spoon to scrape the bottom of the pot to release and stuck on bits and cook until most of the liquid in the pot has evaporated, about 5 minutes.
Stir in the chicken stock, crushed tomatoes, thyme, and 1/2 tsp salt then nestle the chicken pieces back into the pot and bring the contents of the pot to a boil.
Cover the Dutch oven then reduce heat to medium-low and simmer for 20 minutes.
Uncover the Dutch oven and continue simmering, stirring occasionally, until chicken is tender and the sauce has reduced a bit, about 20 more minutes.
Transfer the chicken pieces to a large serving bowl or platter.
Continue to simmer the sauce over medium-low heat until thickened a bit.
Stir the fresh parsley into the sauce then season with salt and pepper to taste.
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