Poulet Chasseur

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This traditional dish relies on the quality of its ingredients. Free-range chickens are the best, locally bred and fed on corn.


  • 50 g butter
  • 3 tbsp olive oil
  • 2 small free-range chickens, each cut into 6 pieces
  • 3 shallots, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 300 g brown mushrooms, cleaned and sliced
  • 50 g plain flour
  • 200 ml white wine
  • 400 ml chicken stock
  • 1 tablespoon tomato purée
  • bunch of tarragon, chopped
  • bunch of flat-leaf parsley, chopped
  • bunch of chervil, chopped


    Heat the butter and oil in a flameproof casserole and cook the chicken pieces (a few at a time) on each side until browned. Remove from the casserole and put aside. Add the shallots, garlic and sliced mushrooms to the pot and cook over a low heat for 8 minutes, then sprinkle in the flour and mix well so that it absorbs the oil. Slowly add a little wine, stirring constantly until blended. Repeat until all the wine and stock have been added, making a sauce. Then add the tomato purée, bring to the boil and reduce the heat. Return the chicken pieces to the pan and cover. Simmer for 30 minutes. Add the tarragon, parsley and chervil, mix through and serve.