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    Home » Poultry

    Chicken Cacciatore - Poulet Chasseur

    Published: Nov 4, 2020 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    PIN for Pinterest - Chicken Cacciatore - Poulet Chasseur

    This dish is so welcome in many cuisines and for good reason. Chicken Cacciatore - Poulet Chasseur is the same idea in Italy and France and we even have an English version called Hunter's Stew. Chicken stewed in a tomato sauce with herbs, carrots, and mushrooms ... It doesn't matter what you call it, you can't go wrong?

    A serving of Chicken Cacciatore - Poulet Chasseur on a white plate

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    The history of Chicken Cacciatore - Poulet Chasseur ... and Hunter's Stew

    Cacciatore in means "hunter" in Italian and Chasseur means "hunter" in French. Therefore, traditionally, this dish would be made from what the hunter brought home ... and that probably was not chicken, but rather rabbit or other wild game. So we English-speaking people are fully justified in referring to it simply as Hunter's Stew!

    What part of the chicken is used?

    Personally, I like the thighs. They seem to carry on with the "hunter" theme since they are dark meat and juicy. They also stand up well to the low simmer cooking method. However, don't let that stop you from using white meat if that is your preference ... just know that its texture will be a bit different.

    Start by seasoning the chicken pieces, then dredge them in a bit of flour. Yes ... gluten-free flour works, too! And if you want to make it grain-free, use an organic, non-GMO potato starch, tapioca starch, or arrowroot powder.

    Brown the chicken pieces and set them aside on a platter.

    Chicken thighs dredged in flour to brown

    Build the sauce

    Pour out some of the fat from the pot, then add the onions. Cook them seven or eight minutes till they start getting soft. Add the garlic and finally, the carrots and mushrooms.

    Sauteed mushrooms, carrots, onions, and garlic

    The white wine does a fine job of deglazing the pot, then the tomato sauce and chicken broth are added along with the herbs.

    Wine, tomato sauce, and wine added with herbs

    Nestle those chicken thighs back in on top of that cozy sauce and let it simmer away for a while.

    Chicken thighs nestled on top of the sauce

    How to serve

    This is one of those dishes that is so delicious with some creamy side dish ... like polenta with butter and parmesan cheese mixed in! Mashed potatoes are also a wise choice, of course. And I like something green ... like peas or green beans.

    Plate with polenta topped with Chicken Cacciatore and green beans

    Other recipes you might like:

    • Mexican Beef Stew
    • Chicken Artichoke Skillet Dinner
    • Moroccan Chicken Stew
    • Carrot Salad with Vinaigrette
    • Old Fashioned Carrot Cookies

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Featured Image - Chicken Cacciatore-Poulet Chasseur

    Chicken Cacciatore - Poulet Chasseur

    Tammy Circeo
    You can call it Chicken Cacciatore - Poulet Chasseur - or even Hunter's Stew! It's all chicken stewed with tomatoes, carrots and mushrooms!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dinner
    Cuisine French, Italian

    Ingredients
      

    • 8-10 chicken thighs (See notes)
    • Salt and pepper for seasoning
    • ½ cup flour (See notes)
    • 1 large onion chopped
    • 3 cloves garlic chopped
    • 2 cups carrots sliced
    • 8 ounces mushrooms sliced
    • pinch red chile flakes
    • 1½ teaspoon dried oregano
    • 1½ teaspoon dried thyme
    • 1 cup white wine
    • 1 14.5-ounce tomato sauce
    • 1 cup chicken broth
    • fresh parsley chopped to serve on top

    Instructions
     

    • Season the chicken pieces with salt and pepper, then dredge them with flour.
    • In a Dutch oven over medium high heat and brown the chicken on both sides, working in batches as necessary. No need to cook through ... a nice crispy skin is what we're after. Remove to a platter and set aside.
    • In the same Dutch oven, add the onion and garlic and let them soften, 7-8 minutes. Add the carrots and mushrooms, cook about 5 minutes, then add the wine to deglaze, scraping the bottom of the pot to get all the browned bits. Add the tomato sauce and chicken broth, then the oregano and thyme. Stir to combine all of the sauce ingredients.
    • Place the chicken pieces on top of the sauce and bring to a boil. Lower the heat to a simmer, cover and finish cooking, 30-45 minutes.
    • Serve with polenta or mashed potatoes. I also love to add a green vegetable like green beans or green peas.

    Notes

    I often use some chicken breasts as well for those white-meat-lovers. I use bone-in, skin-on chicken breasts and cut them in half.
    You can use a gluten-free 1:1 flour blend if you want. You can also use a starch such as an organic, non-GMO potato starch, tapioca, or arrowroot to make it grain free.
    Keyword chicken, chicken cacciatore, poulet chasseur
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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