Chicken Thighs: Bone in, skin-on chicken thighs are the ultimate choice for cacciatore. Dark meat stays juicy and tender even after a long simmer, and the crispy skin adds texture to the dish. Bonus: ...

Chicken chasseur, or poulet chasseur in France, features sautéed chicken complemented by a sauce of mushrooms, shallots, tomatoes, and dry white wine. This recipe includes homemade chicken stock, ...

A classic dish all over France, this is also known as hunter's chicken. I’ve been cooking this dish for over 30 years now, and it’s still as good as when I tried it for the very, very first ...

Ingredients. 4 chicken breasts, cut in half; Sea salt; 1 tbsp vegetable oil; 30g butter; 1 medium onion, peeled and sliced; 2 garlic cloves, sliced; 200g button or chestnut mushrooms, sliced in half ...

Repeat with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.