I'm not sure where the swanky name came from (poulet chasseur sounds a little more uptown), but when the weather starts to cool, I love dinners that are simple to prepare and fill the house with comforting aromas. This chicken recipe fits the bill.
8 Chicken thighs
6 shallots - peeled and quartered
1 pint fresh mushrooms - cleaned and quartered
2 cloves garlic - chopped
2/3 cup olive oil
1/2 cup balsamic vinegar
1/2 cup white wine
fresh rosemary, thyme, chive, tarragon (about 1tbs each, chopped)
Salt and pepper
Preheat oven to 350
Place chicken thighs in large baking dish
Sprinkle mushrooms, garlic and shallots evenly around chicken thighs
Pour olive oil, vinegar and wine around chicken
Season with herbs, salt and pepper
Place a teaspoon of butter on each chicken thigh
Bake for 45-60 minutes, or until chicken is tender and slightly browned on top.
Serve with risotto and top with pan sauce.
How easy is that?