James Martin’s Hunter’s Chicken is a return to the authentic French classic, Poulet Chasseur, rather than the sticky BBQ-and-cheese pub version often found on British menus. James’s recipe is a sophisticated, hearty one-pot stew that celebrates earthy flavors. It features chicken (usually on the bone for flavor) braised in a rich sauce of white wine, tomatoes, mushrooms, and fresh tarragon. It is elegant enough for a dinner party but comforting enough for a midweek meal.
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Why You Will Love This Hunters Chicken Recipe:
- Deep Flavor: cooking the chicken on the bone and using white wine creates a sauce with incredible depth compared to quick boneless versions.
- The Sauce: It’s a masterclass in French sauce-making—rich with butter, bright with tomato, and earthy with mushrooms.
- Herby Freshness: The generous use of fresh tarragon is the signature James Martin touch that lifts the dish.
- One Pan: It’s largely cooked in a single casserole dish or heavy skillet.
James Martin Hunter’s Chicken Ingredients
- 4 Chicken Legs: (Or 8 thighs), skin on and bone-in.
- 50g Butter: Plus a splash of olive oil.
- 200g Button Mushrooms: Left whole if small, or halved.
- 3 Shallots: Finely diced.
- 2 cloves Garlic: Crushed or finely chopped.
- 1 tbsp Tomato Purée: To enrich the sauce.
- 200ml Dry White Wine: (e.g., Sauvignon Blanc).
- 400g Tinned Chopped Tomatoes: (Or 4 fresh tomatoes, peeled and de-seeded/concassé).
- 300ml Chicken Stock: Good quality.
- 2 tbsp Fresh Tarragon: Chopped.
- 1 tbsp Fresh Parsley: Chopped.
- Salt & Black Pepper: To season.
How To Make James Martin Hunter’s Chicken
- Brown the Chicken: Preheat your oven to 200°C (400°F) (if finishing in the oven). Season the chicken legs with salt and pepper. Heat the butter and oil in a large, oven-proof casserole dish or deep sauté pan over medium-high heat. Fry the chicken skin-side down for 5–6 minutes until golden and crisp. Flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same pan (keep the chicken fat!), add the shallots and garlic. Cook gently for 3–4 minutes until softened but not browned.
- Mushrooms: Increase the heat slightly and add the mushrooms. Fry for 2–3 minutes until they start to color. Stir in the tomato purée and cook for 1 minute (this cooks out the raw bitterness).
- Deglaze: Pour in the white wine. Let it bubble vigorously and reduce by half (about 2–3 minutes), scraping up any sticky caramelized bits from the bottom of the pan.
- Build the Sauce: Add the chopped tomatoes and chicken stock. Bring to a simmer.
- Braise: Return the chicken legs to the pan, nestling them into the sauce (skin side up so it stays relatively crisp).
- Stovetop Method: Cover with a lid and simmer gently for 20–25 minutes.
- Oven Method (James’s Preference): Place the uncovered pan in the oven for 20–25 minutes. This thickens the sauce and crisps the skin further.
- Finish: Once the chicken is cooked through and tender, remove the pan from the heat. Stir in the chopped tarragon and parsley. Taste and adjust seasoning with salt and pepper.
Recipe Tips
- Don’t Rush the Browning: The color on the chicken skin equals flavor in the sauce. Take your time in step 1.
- Wine Choice: Use a wine you would actually drink. If it tastes bad in the glass, it will taste bad in the sauce.
- Sauce Consistency: If the sauce is too thin at the end, remove the chicken and boil the sauce rapidly for 5 minutes to reduce it. If it’s too thick, add a splash of water.
- Tarragon is Key: Tarragon has a slight aniseed/licorice flavor that is classic to this dish. If you hate it, swap for fresh thyme, but the flavor profile will change.
What To Serve With Hunter’s Chicken?
James Martin’s Hunter’s Chicken is a rich, saucy dish that pairs best with creamy mashed potatoes or a hunk of crusty baguette to soak up the delicious white wine, tomato, and mushroom sauce. For a lighter alternative, it sits beautifully over fluffy white rice or buttered tagliatelle pasta. To balance the savory richness of the stew, add a bright side of fresh garlic green beans or a crisp garden salad with a sharp vinaigrette.
How To Store Leftovers Hunter’s Chicken?
- Fridge: Cool completely and store in an airtight container for 2–3 days.
- Freezer: This freezes very well. Store for up to 3 months. Thaw overnight in the fridge.
How To Reheat Hunter’s Chicken?
- Stovetop: Place in a saucepan with a splash of water/stock. Cover and simmer gently for 15–20 minutes until piping hot.
FAQs
Yes, but reduce the cooking time to 12–15 minutes to avoid drying it out. Thighs are much better for braising.
No, this is the traditional French Chasseur. The BBQ/Bacon/Cheese version is a modern British pub adaptation.
You can substitute with extra chicken stock and a splash of vinegar or lemon juice for acidity, but the flavor will be less deep.
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Hunter’s Chicken Nutrition Facts
- Calories: ~450 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Protein: 35g
- Carbohydrates: 8g
- Sodium: 450mg
James Martin Hunters Chicken
Course: Main, Lunch, DinnerCuisine: French, BritishDifficulty: Easy4
servings15
minutes35
minutes450
kcalJames Martin’s authentic French-style Hunter’s Chicken (Poulet Chasseur). Chicken legs braised in a rich white wine, tomato, mushroom, and tarragon sauce.
Ingredients
4 Chicken Legs: (Or 8 thighs), skin on and bone-in.
50g Butter: Plus a splash of olive oil.
200g Button Mushrooms: Left whole if small, or halved.
3 Shallots: Finely diced.
2 cloves Garlic: Crushed or finely chopped.
1 tbsp Tomato Purée: To enrich the sauce.
200ml Dry White Wine: (e.g., Sauvignon Blanc).
400g Tinned Chopped Tomatoes: (Or 4 fresh tomatoes, peeled and de-seeded/concassé).
300ml Chicken Stock: Good quality.
2 tbsp Fresh Tarragon: Chopped.
1 tbsp Fresh Parsley: Chopped.
Salt & Black Pepper: To season.
Directions
- Brown the Chicken: Preheat your oven to 200°C (400°F) (if finishing in the oven). Season the chicken legs with salt and pepper. Heat the butter and oil in a large, oven-proof casserole dish or deep sauté pan over medium-high heat. Fry the chicken skin-side down for 5–6 minutes until golden and crisp. Flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same pan (keep the chicken fat!), add the shallots and garlic. Cook gently for 3–4 minutes until softened but not browned.
- Mushrooms: Increase the heat slightly and add the mushrooms. Fry for 2–3 minutes until they start to color. Stir in the tomato purée and cook for 1 minute (this cooks out the raw bitterness).
- Deglaze: Pour in the white wine. Let it bubble vigorously and reduce by half (about 2–3 minutes), scraping up any sticky caramelized bits from the bottom of the pan.
- Build the Sauce: Add the chopped tomatoes and chicken stock. Bring to a simmer.
- Braise: Return the chicken legs to the pan, nestling them into the sauce (skin side up so it stays relatively crisp). Stovetop Method: Cover with a lid and simmer gently for 20–25 minutes.
Oven Method (James’s Preference): Place the uncovered pan in the oven for 20–25 minutes. This thickens the sauce and crisps the skin further.
Finish: Once the chicken is cooked throug - Finish: Once the chicken is cooked through and tender, remove the pan from the heat. Stir in the chopped tarragon and parsley. Taste and adjust seasoning with salt and pepper.
Notes
- Don’t Rush the Browning: The color on the chicken skin equals flavor in the sauce. Take your time in step 1.
Wine Choice: Use a wine you would actually drink. If it tastes bad in the glass, it will taste bad in the sauce.
Sauce Consistency: If the sauce is too thin at the end, remove the chicken and boil the sauce rapidly for 5 minutes to reduce it. If it’s too thick, add a splash of water.
Tarragon is Key: Tarragon has a slight aniseed/licorice flavor that is classic to this dish. If you hate it, swap for fresh thyme, but the flavor profile will change.
Recipe Card
Author: James Martin | Cuisine: French/British | Course: Main Prep time: 15 mins | Cook time: 35 mins | Servings: 4 | Calories: 450 kcal
Description James Martin’s authentic French-style Hunter’s Chicken (Poulet Chasseur). Chicken legs braised in a rich white wine, tomato, mushroom, and tarragon sauce.
