Entree: Canada – Quebec – Poulet Chasseur (Hunter's Chicken)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 6 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each, total approx. 2.5–3 lb (1.1–1.35 kg)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 6 oz (170 g) smoked bacon or lardons, diced
- 1 medium yellow onion, finely chopped (about 8 oz / 225 g)
- 2 shallots, minced (about 1.5 oz / 45 g)
- 3 cloves garlic, minced (about 0.25 oz / 7 g)
- 12 oz (340 g) mixed mushrooms (chanterelles, cremini, or button), cleaned and sliced
- 1/2 cup (120 ml) dry white wine (or amber ale as a Quebec alternative)
- 1 cup (240 ml) low-sodium chicken stock
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 bay leaf
- 3–4 sprigs fresh thyme (leaves stripped, or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) Dijon mustard (optional, for depth)
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) finely chopped fresh parsley, plus extra for garnish
- For serving — choose one starch option:
  - Option A, rice: 1 1/2 cups (300 g) long-grain white rice, uncooked; 3 cups (720 ml) water or stock; 1 tbsp (14 g) butter
  - Option B, potatoes: 2 lb (900 g) baby potatoes or Yukon Gold, halved; 2 tbsp (30 ml) olive oil; 1 tsp (5 g) kosher salt; 2 tbsp (28 g) butter and 1 tbsp (8 g) chopped parsley for finishing

Instructions

Short Description:
A hearty Quebec-style poulet chasseur of bone-in chicken thighs braised in a tomato-based sauce with local mushrooms, smoky bacon, white wine, and fresh herbs, served with rice or potatoes. Robust and rustic, it makes a complete main-course meal for family-style dining.

Regional Notes:
This Quebec version emphasizes local mushrooms (chanterelles, cremini, or mixed wild mushrooms when available) and smoked bacon, and uses a tomato-forward braising sauce brightened with fresh thyme and parsley. Compared with some French chasseur sauces that are more wine-forward, the Quebec adaptation leans on tomatoes and local mushrooms and is commonly served with rice or roasted/mashed potatoes.

1. Pat the chicken thighs dry with paper towels. Season evenly with 1 tsp (5 g) kosher salt and 1/2 tsp (1.5 g) black pepper, then dredge lightly in flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium-high heat, add 2 tbsp (30 ml) olive oil. When hot, add the chicken thighs skin-side down and brown in batches until deep golden, about 6–8 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add the diced smoked bacon to the pan and cook until fat renders and pieces begin to crisp, about 4–5 minutes. Remove most of the bacon with a slotted spoon and reserve on the plate with the chicken, leaving the bacon fat in the pan.
4. Add 2 tbsp (28 g) butter to the bacon fat. Add the chopped onion and shallots and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes. Season lightly with a pinch of salt and pepper.
6. Pour in 1/2 cup (120 ml) dry white wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 2–3 minutes.
7. Stir in 1 cup (240 ml) chicken stock, 14 oz (400 g) crushed tomatoes, 1 tbsp (15 g) tomato paste, reserved bacon, bay leaf, thyme leaves, 1 tsp (5 g) Dijon mustard (if using), and 1 tsp (4 g) sugar (if using). Bring to a gentle simmer and taste for seasoning.
8. Return the browned chicken thighs to the pan, skin-side up, nestling them into the sauce. Reduce heat to low, cover partly, and simmer gently until the chicken is cooked through and tender, about 30–35 minutes (internal temperature should reach 165 F / 74 C). Uncover for the last 10 minutes if you prefer a slightly reduced, thicker sauce.
9. Meanwhile, prepare the chosen starch:
   - Option A (rice): Rinse 1 1/2 cups (300 g) rice until water runs clear. In a medium saucepan, bring 3 cups (720 ml) water or stock to a boil, add the rice and 1 tbsp (14 g) butter, reduce heat to low, cover and cook 15–18 minutes until tender. Fluff with a fork and keep warm.
   - Option B (potatoes): Preheat oven to 425 F (220 C). Toss 2 lb (900 g) halved baby potatoes with 2 tbsp (30 ml) olive oil and 1 tsp (5 g) kosher salt on a baking sheet. Roast 25–30 minutes until golden and tender. Toss with 2 tbsp (28 g) butter and 1 tbsp (8 g) chopped parsley before serving.
10. When chicken is done, remove bay leaf and adjust seasoning with salt and pepper. Stir in 2 tbsp (8 g) chopped fresh parsley. If sauce is too thin, remove the chicken and simmer sauce over medium-high heat briefly to reduce; if too acidic, stir in a small knob of butter to round flavors.
11. To serve, place a portion of rice or roasted potatoes on each plate, top with a chicken thigh and spoon generous amounts of mushrooms and tomato-bacon sauce over top. Garnish with extra parsley.