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    seasonal recipe

    Recipe for hunter’s chicken

    Sally Pasley Vargas for The Boston Globe

    Serves 4

    This classic chicken dish never seems to go out of style. In France it is called chicken chasseur, in Italy, chicken cacciatore. Both versions usually contain mushrooms and tomatoes, but Italians often add sweet peppers, while the French like a touch of tarragon. Serve it with rice or mashed potatoes.

    8bone-in chicken thighs (about 3 pounds)
    Salt and pepper, to taste
    2tablespoons olive oil
    8ounces crimini mushrooms, sliced
    4shallots, finely chopped
    2cloves garlic, finely chopped
    ½teaspoon dried thyme
    4teaspoons flour
    1can (15 ounces) whole tomatoes, crushed in a bowl
    1cup white wine
    ½cup chicken stock
    1tablespoon chopped fresh parsley
    1tablespoon chopped fresh tarragon

    1. Pat the chicken dry and sprinkle all over with salt and pepper.

    2. In a large, deep skillet over medium heat, heat the olive oil. Add the chicken thighs, skin sides down. Cook for 5 minutes without moving. Turn and brown the other side for 5 minutes. Transfer to a plate. Pour off and discard all but a thin layer of fat.

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    3. Add the mushrooms, salt, and pepper to the skillet. Cook, stirring often, for 5 minutes, or until browned. Stir in the shallots, garlic, and thyme. Cook, stirring often, 3 minutes more.

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    4. Sprinkle the flour over the mushrooms. Cook, stirring, for 1 minute. Stir in the tomatoes, wine, and stock. Bring to a boil and return the chicken to the pan.

    5. Let the mixture return to a boil, lower the heat, and cover the pan. Cook for 25 minutes, or until the chicken is cooked through and starting to pull away from the bone. Taste the sauce for seasoning and add more salt and pepper, if you like. Sprinkle with parsley and tarragon.

    6. Arrange 2 thighs on each of 4 plates and add some of the sauce.

    Sally Pasley Vargas