Chicken Chasseur with Rice
A classic French hunter's chicken stew, featuring tender chicken simmered in a rich tomato and mushroom sauce, served over fluffy rice.
Ingredients
- about 680 g Chicken Thighs
- 2 tbsp Olive Oil
- about 225 g Cremini Mushrooms
- 2 medium Shallots
- 3 cloves Garlic
- 1/2 cup Dry White Wine
- 1 28 oz can Canned Diced Tomatoes
- 1/2 cup Chicken Broth
- 1 tsp Dried Thyme
- 1 leaf Bay Leaf
- 4 cups Cooked White Rice
- 2 tbsp Fresh Parsley
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season the chicken thighs with salt and pepper.
- 2Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides, then remove from the skillet and set aside.
- 3Add sliced mushrooms and chopped shallots to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4Deglaze the pan with dry white wine, scraping up any browned bits from the bottom of the skillet.
- 5Stir in canned diced tomatoes, chicken broth, dried thyme, and bay leaf. Bring to a simmer.
- 6Return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through.
- 7Remove the bay leaf. Stir in fresh parsley.
- 8Serve the chicken chasseur over cooked white rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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