Budget Friendly Poulet Chasseur ( Hunter's Chicken)

What a great dinner on a chilly day!  Slowly simmered chicken thighs in vermouth or white wine , fragrant with thyme, tarragon, and mushrooms, with a zing from a few tomatoes and shallots or onions.  It's rich, tasty, and inexpensive.r

"chasseur" means "hunter" in French - and the origin dates back to castles and hunting parties.  If your shooting was a little off and the birds were a little ragged, you could make this casserole and no one would be the wiser.  Me - I just pop down to the grocery store and pick up some bone in chicken thighs, which have so much more flavor than the breasts - and they're cheaper , too.

To make:

You'll need a medium sized saucepan or pot with a heavy bottom, since the dish cooks on a burner, not in the oven.

4 chicken thighs, bone in

2 T. unsalted butter or olive oil

salt and pepper

1 t. thyme

1/2 cup minced onions or shallots

1 cup sliced mushrooms

1/2 cup dry vermouth, dry white wine, or herb vinegar or rice vinegar

1/2 t. tarragon

2 T. fresh parsley, chopped

3/4 cup plum tomatoes, with juice, diced

Rinse and pat the chicken thighs dry.  Heat the butter or oil and sprinkle the thighs with salt, pepper, and thyme, then place in pot and brown on all sides.

Add the shallots or onions, mushrooms, white wine or vermouth, tomatoes, and herbs.  Cover the pot and simmer until the chicken is very tender - about 30 minutes.  Check the pot after ten minutes to make sure theres enough moisture - add 1/4 cup water if it's needed, then cover and continue to cook.

Stir and taste.  Adjust seasoning and serve with rice, noodles, or potatoes.

Enjoy!