Chicken Chasseur – Hunter’s Chicken

This recipe is adapted from the first recipe I attempted from Julia Child’s Mastering the Art of French Cooking.  One of my “chores” at age 15 was cooking dinner for my family, so I went through all of the chicken recipes in the book.  This was one of my favorites and I still make it every once in awhile.  In the winter I like to use a variety of herbs (usually bay leaves,  sage, rosemary and thyme) – I find the aromas and flavor very comforting.



  • 2 TB Lucini Extra Virgin Olive Oil
  • 8        Chicken Thighs(remove fat and skin, about 2 pounds)
  • 1        Onion (medium, peeled and chopped, about 1 cup)
  • 1 TB  Flour
  • 1 C     dry White Wine
  • 1/2 jar Lucini Organic Plum Tomatoes
  • 5        Garlic cloves (peeled, finely chopped, about 1 tablespoon)
  • 20      Mushrooms (about 12 ounces)
  • 1 TB  Basil (fresh, chopped fine)
  • 1 tsp  Salt
  • 1/2 tsp  Black Pepper (freshly ground)


Heat the olive oil until it is hot in a large nonstick skillet.  Add the chicken thighs in one layer, and cook for 5 minutes on each side over medium-high heat.  Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan.  Add the onion to the drippings in the skillet and sauté for 30 seconds.  Add the flour, mix it in well, and cook for 30 seconds more.  Then mix in the wine and tomatoes.  Bring the mixture to a boil over medium heat and the transfer it into the saucepan containing the chicken.
Stir in the garlic, mushrooms, basil, salt, pepper and soy sauce.  Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching, then cover the pan, reduce the heat to low, and cook for 25 minutes.  Serve two thighs per person with some of the vegetables and sauce.

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