Ingredients

6 bone-in, skin-on chicken thighs or mixed chicken pieces, about 3 lb / 1.4 kg
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
12 oz / 340 g cremini mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
3/4 cup / 180 ml dry white wine
1 cup / 240 ml chicken stock
1 cup / 240 g diced tomatoes, with juices
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
2 tablespoons chopped fresh parsley
Extra salt and pepper, to taste

Directions

Pat each piece of chicken very dry with paper towels, especially on the skin side. This step is important because wet chicken will steam instead of sear. Season all sides with salt and pepper. Let the chicken sit for 10 minutes while you prepare the mushrooms, shallots, garlic, and herbs.

Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down in the hot pan. Let it cook without moving for 6 to 8 minutes, or until the skin is deep golden brown and releases easily from the pan. Turn the chicken and brown the other side for 3 to 4 minutes. Move the chicken to a plate. It will finish cooking later.

Lower the heat to medium and add the butter. Add the sliced mushrooms in an even layer. Cook for 6 to 8 minutes, stirring only sometimes, until they release their liquid and start to brown. Do not rush this step. Browned mushrooms make the chasseur sauce taste rich and earthy.

Add the chopped shallots to the mushrooms and cook for 2 to 3 minutes, until soft and lightly sweet. Add the garlic and cook for 30 seconds. Stir often so the garlic does not burn.

Add the tomato paste and stir it into the mushrooms and shallots. Cook for 1 minute, until it darkens slightly and smells rich. This small step removes the raw tomato taste and gives the sauce more depth.

Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 3 to 4 minutes so the sharp alcohol flavor cooks off and the sauce begins to reduce.

Add the chicken stock, diced tomatoes, thyme, and tarragon. Stir everything together until the sauce is even. Taste lightly and add a small pinch of salt if needed, but remember the sauce will reduce as it cooks.

Return the chicken to the pot, skin-side up. The skin should sit above the sauce so it stays nicer in texture. Cover the pot and simmer over low heat for 25 to 30 minutes, or until the chicken reaches 165°F / 74°C inside. The sauce should bubble gently, not boil hard.

Remove the lid and simmer for 5 to 10 more minutes if the sauce looks thin. Taste and adjust salt and pepper. Stir in fresh parsley right before serving. The sauce should be glossy, savory, lightly tangy, and full of mushroom flavor.

Spoon the mushroom tomato sauce onto plates, then place the chicken on top. Garnish with extra parsley or tarragon. Serve with mashed potatoes, rice, noodles, or crusty bread.