Poulet Chasseur Rapide (Quick Hunter's Chicken with Mushrooms)

Method

1. 1

   Season the chicken pieces and brown them in olive oil in a large skillet over medium-high heat until golden on all sides, about 6 minutes. Transfer to a plate.

2. 2

   Melt the butter in the same pan, add the mushrooms, and sauté until they release their liquid and it evaporates, about 5 minutes.

   💡 Let the mushrooms sit undisturbed for stretches so they brown instead of steam.

3. 3

   Add the onion and cook until softened, about 4 minutes, then stir in the garlic and tomato paste for 1 minute.

4. 4

   Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits.

5. 5

   Add the crushed tomatoes and thyme, return the chicken to the pan, and bring to a simmer.

6. 6

   Cover and simmer gently until the chicken is cooked through and the sauce has thickened, about 15 minutes.

7. 7

   Uncover and simmer a few minutes more if the sauce is still thin, season to taste, and serve with rice or crusty bread.

   💡 The sauce should coat a spoon, not pool around it — keep reducing if it's still loose.