Delicious Hunter's Chicken served with bacon and barbecue sauce

Hunter’s Chicken

ByCasey Monroe

Why Make This Recipe

Hunter’s Chicken is a wonderful dish that brings together tender chicken, rich flavors, and simple ingredients. This dish is perfect for a cozy dinner or a special gathering. It combines the earthiness of mushrooms, the sweetness of onions, and a touch of brandy for depth. Plus, it’s a one-pot meal, making cleanup easy!

How to Make Hunter’s Chicken

Ingredients

  • 4 chicken thighs, bone-in, skin on (~250g/8oz each) (Note 1)
  • 4 chicken drumsticks (Note 1)
  • 3/4 tsp cooking salt / kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp plain flour (all-purpose flour)
  • 2 tbsp vegetable oil (or any other neutral flavored oil)
  • 30g / 2 tbsp unsalted butter
  • 400g / 14oz white mushrooms, sliced 6mm/0.2”
  • 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick
  • 3 garlic cloves, finely minced
  • 1/4 cup brandy (Note 2)
  • 1/2 cup chardonnay or other dry wine (Note 3)
  • 3 tbsp tomato paste
  • 2 1/2 cups beef stock, low-sodium (Note 4)
  • 3/4 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper
  • 30g / 2 tbsp unsalted butter, COLD and cubed (KEEP REFRIGERATED until required)
  • 1 tbsp fresh tarragon, finely chopped (Note 5)
  • Creamy mashed potato (or rice or small pasta)

Directions

  1. Start by seasoning the chicken with salt and pepper. Dust it lightly with flour.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and drumsticks, skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set it aside.
  3. In the same skillet, add butter, mushrooms, onions, and garlic. Sauté until the onions are translucent and the mushrooms are soft.
  4. Carefully add the brandy to the pan and let it simmer for a minute, scraping the bottom to get all the flavor up.
  5. Pour in the wine, and once it bubbles, stir in the tomato paste and beef stock. Return the chicken to the skillet.
  6. Bring it to a simmer, then cover and reduce heat. Let it cook for about 30-40 minutes, or until chicken is cooked through.
  7. Just before serving, add the cold cubed butter for richness and stir in fresh tarragon.

How to Serve Hunter’s Chicken

Serve the Hunter’s Chicken hot, spooned over creamy mashed potatoes, rice, or small pasta. The sauce is rich and pairs perfectly with whatever base you choose.

How to Store Hunter’s Chicken

If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to 3 days. You can also freeze it for longer storage, but the texture of the chicken may change slightly when reheating.

Tips to Make Hunter’s Chicken

  • Don’t rush the browning of the chicken; it’s key to building flavor.
  • Feel free to add other vegetables like carrots or peas for extra nutrition.
  • Adjust the salt to your taste, especially if using store-bought beef stock.

Variation

You can use boneless chicken cuts for quicker cooking. Additionally, if you prefer a non-alcoholic version, substitute the brandy and wine with more beef stock.

FAQs

Can I make this recipe in advance?
Yes, you can prepare it a day ahead and reheat it when ready to serve.

What can I substitute for tarragon?
If you don’t have tarragon, you can use fresh thyme or parsley for a different yet tasty flavor.

Is Hunter’s Chicken spicy?
No, this dish is not spicy. It’s flavorful but mild, making it enjoyable for everyone.