1-Creating the perfect Chicken Chasseur starts with preparing your ingredients, which sets the stage for a flavorful French chicken recipe. Begin by patting the chicken dry and seasoning it with the divided kosher salt and black pepper for that essential sear. This method ensures a golden crust that locks in moisture and enhances the overall taste.

2-First, heat 1 tablespoon of olive oil in a large pot over medium heat and sear the chicken skin-side down in batches until it’s golden brown, about 5-7 minutes per side. Once done, set the chicken aside to rest. In the same pot, add the remaining olive oil and cook the diced onion and quartered cremini mushrooms until they soften and release their aromas, roughly 5 minutes.

3-Next, stir in the minced garlic, tomato paste, fresh thyme sprigs, bay leaves, and all-purpose flour, cooking for another 2-3 minutes to thicken the mixture. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and let it reduce by half. Then, add the low-sodium chicken broth and diced Roma tomato, stirring to combine everything into a rich sauce.

4-Finishing Touches and Simmering: Return the seared chicken to the pot, cover, and simmer gently for about 30 minutes until the chicken is tender and fully cooked. Remove the thyme stems and bay leaves before serving, and adjust the seasoning with additional kosher salt and black pepper if needed. Garnish with chopped fresh parsley leaves for a pop of color and freshness.