Hunter-Style Skillet Chicken
Juicy chicken thighs or drumsticks seared until deeply golden, then gently braised in a thick tomato-and-mushroom sauce. A practical “one-pan” dish with a bold, classic flavor.
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Ingredients
Main:
- •Chicken thighs or drumsticks - 1200 g
- •Yellow onion - 200 g
- •Carrot - 150 g
- •Button mushrooms (champignons) - 250 g
- •Garlic - 10 g
- •Canned tomatoes in their juice - 400 g
- •Tomato paste - 30 g
- •Chicken stock or water - 250 ml
- •All-purpose flour - 20 g
- •Vegetable oil - 30 ml
- •Parsley - 15 g
Spices & Seasonings:
- •Salt - 10 g
- •Ground black pepper - 2 g
- •Sweet paprika - 4 g
- •Dried thyme - 2 g
- •Bay leaves - 2 pcs
Instructions
Prep the chicken and vegetables
Pat the chicken thighs or drumsticks (1200 g) dry with paper towels so they brown well. Slice the onion (200 g) into half-moons, the carrot (150 g) into thin rounds (or half-rounds), the mushrooms (250 g) into slices, and finely chop the garlic (10 g). Mash the canned tomatoes in their juice (400 g) with a fork or lightly chop them, keeping all the juices.
Season the chicken
Season the chicken (1200 g) with salt (6 g), ground black pepper (2 g), and sweet paprika (4 g). Rub the seasonings evenly into the skin and meat on all sides.
Light dredge (optional)
For a thicker sauce, lightly dust the chicken (1200 g) with all-purpose flour (20 g), shaking off any excess. The coating should be thin, with no clumps.
Sear the chicken until golden
Heat the vegetable oil (30 ml) in a wide skillet over medium-high heat. Add the chicken (1200 g) skin-side down and sear for 6–7 minutes. Flip and sear for another 5–6 minutes, until deeply golden. Transfer the chicken to a plate.
Sauté the vegetables and mushrooms
In the same skillet over medium heat, sauté the onion (200 g) and carrot (150 g) for 5 minutes, stirring and scraping up the browned bits from the bottom. Add the mushrooms (250 g) and cook 4–5 minutes more, until excess moisture evaporates and the mushrooms start to brown. Add the garlic (10 g) at the end and cook 30–40 seconds, just until fragrant.
Build the tomato sauce
Clear a space in the center of the skillet, add the tomato paste (30 g), and cook for 1 minute, stirring, to remove the raw taste. Pour in the canned tomatoes in their juice (400 g) and the hot chicken stock or water (250 ml). Add dried thyme (2 g), bay leaves (2 pcs), and salt (4 g). Bring the sauce to a steady boil.
Braise the chicken in the sauce until done
Return the seared chicken (1200 g) to the skillet, nestling the pieces into the sauce. Reduce the heat to low, cover, and gently braise for 25 minutes. Then crack the lid and cook 5 minutes more to slightly thicken the sauce. To check doneness: the thickest piece should release clear juices when pierced and the meat should pull easily from the bone.
Finish and serve
Remove the skillet from the heat and discard the bay leaves (2 pcs). Stir in the parsley (15 g) gently. Let the dish stand, covered, for 5 minutes, then serve the chicken (1200 g) with the vegetables and sauce.
When to Eat
Great for lunch or dinner, especially as a hot main course.
Health Benefits
A good source of complete protein; the vegetables and tomatoes add fiber and deep flavor without complicated techniques.
Warnings
Contains gluten if using all-purpose flour (20 g).
Serve With
Serve with mashed potatoes, buckwheat, rice, or pasta; it also pairs well with crusty bread for mopping up the sauce.
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