Hunter-Style Chicken Thighs (Chicken Chasseur)

1. 1

   Assemble all the ingredients.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Pat the chicken dry with paper towels. Season both sides evenly with black pepper and 1 1/4 teaspoons of the salt. Heat the oil in a large cast-iron skillet over medium heat. Add the chicken, skin-side down, and cook without moving it until the skin is deeply browned and crispy, 8 to 10 minutes. Turn the chicken over and cook for 2 minutes. Transfer to a large plate and set aside.

3. 3

   Pour off and discard all but 2 tablespoons of the drippings from the skillet. Increase the heat to medium-high. Add the mushrooms and spread them into an even layer; cook without stirring for 4 minutes. Stir in the shallot. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 4 minutes. Add the tomato paste and garlic, and cook, stirring constantly, for 1 minute. Remove from the heat; add the 1/2 cup vermouth, and cook, stirring occasionally, until almost reduced but with some liquid remaining, about 1 minute.

4. 4

   Return the skillet to medium-high heat. Stir in the diced tomatoes, stock, and the remaining 1/2 teaspoon salt. Nestle the chicken thighs, skin-side up, into the tomato mixture, ensuring the chicken skin is exposed and not covered by the tomato mixture. (It’s fine if some sides of the skin are submerged).

5. 5

   Place the skillet in the preheated oven and bake, uncovered, until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C) and the sauce has thickened slightly, about 22 minutes. Remove from the oven and transfer the chicken to a large platter.

6. 6

   Set the skillet with the mushroom mixture over medium-high heat. Cook, stirring occasionally, until slightly reduced or a spatula leaves a trail when pulled across the bottom of the skillet, 8 to 10 minutes. Remove from the heat, and stir in the thyme, tarragon, and butter until the butter is melted and the sauce is velvety, about 1 minute. Add the remaining 1 tablespoon vermouth, as desired.

7. 7

   Nestle the chicken into the sauce, and garnish with thyme and tarragon leaves. Recipe developed by Marianne Williams.

• Calories 245.28 kcal — Moderate 12%
• Protein 3.35 g ⌄ Low Source 7%
• Carbohydrate 33.44 g 12%
• Total Fat 9.08 g — Moderate 12%
• Saturated Fat 3.89 g — Moderate 19%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 14.41 mg ⌄ Low Source 5%
• Sodium 408.44 mg — Moderate 18%
• Dietary Fiber 3.95 g — Moderate 14%
• Total Sugars 3.82 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 148.85 mg — Moderate 11%
• Iron 2.61 mg — Moderate 15%
• Potassium 556.38 mg — Moderate 12%
• Vitamin A 123.26 mcg — Moderate 14%
• Vitamin C 28.11 mg ↗ Good Source 31%
• Vitamin D 0.1 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷