Poulet Sauté Chasseur with Creamy Polenta

A flavorful skillet meal featuring bone-in chicken thighs braised in a rich mushroom and wine sauce, traditionally known as Hunter's Chicken, served with creamy Parmesan polenta and roasted carrots.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: French
• Difficulty: Medium
• Cost: $3.42/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Ingredients

• 8 chicken thighs (bone-in, skin-on)
• 0.25 cup all-purpose flour
• 3 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, chopped)
• 8 ounce baby bella mushroom (sliced)
• 4 clove garlic (minced)
• 0.75 cup dry red wine ((such as Merlot or Pinot Noir))
• 3 cup chicken broth (low sodium)
• 0.5 cup diced tomato (from can, drained)
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper (freshly ground)
• 1.5 cup polenta (instant or quick-cooking)
• 3 cup water
• 1 cup whole milk
• 0.5 cup Parmesan cheese (grated)
• 2 tablespoon butter (unsalted)
• 1 pound carrot (peeled and chopped into 1 inch pieces)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F. On a small sheet pan, toss the carrots with 1 tablespoon of the olive oil and 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Roast for 30 to 35 minutes, or until tender and lightly caramelized.
2. Pat the chicken thighs dry. Dredge them lightly in the all-purpose flour, shaking off the excess. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
3. Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until deeply golden and crispy (about 6-8 minutes). Flip and sear the other side for 2 minutes. Remove the chicken and set aside, reserving the fat in the pan.
4. Reduce the heat to medium. Add the yellow onion and baby bella mushroom slices to the pan and cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and the mushrooms have released their moisture. Add the minced garlic and dried thyme and cook for 1 minute more.
5. Pour in the dry red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half (about 3 minutes).
6. Stir in the chicken broth, diced tomato, bay leaf, and the remaining 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer.
7. Return the chicken thighs to the skillet, nesting them snugly in the sauce. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes, or until the chicken is cooked through.
8. While the chicken simmers, prepare the polenta. Bring the water and whole milk to a boil in a medium saucepan. Slowly whisk in the polenta and 1/4 teaspoon of kosher salt. Reduce heat to low and cook according to package directions, typically 3 to 5 minutes, whisking constantly until thickened.
9. Remove the polenta from the heat and stir in the butter, Parmesan cheese, and 1/4 teaspoon of black pepper until smooth and creamy. Cover and keep warm until serving.
10. To serve, spread the creamy polenta onto plates, spoon the Poulet Sauté Chasseur over top, making sure to include plenty of sauce and mushrooms. Serve immediately alongside the roasted carrots, and sprinkle with fresh parsley if desired.

Notes

Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. If the sauce thickens too much upon cooling, loosen it up with a splash of water or chicken broth when reheating.

Nutrition (per serving)

• Calories: 519
• Protein: 45.5 g
• Carbohydrates: 37.1 g
• Fat: 29.1 g
• Fiber: 3.7 g
• Sodium: 703 mg
• Saturated Fat: 9.9 g
• Sugar: 5 g
• Cholesterol: 144 mg