One-Pot Chicken Chasseur Recipe - Kosher
Servings: 4
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate
Cooking Vessel: Large Dutch oven or heavy-bottomed skillet with lid
---
Ingredients
Chicken:
4 bone-in, skin-on chicken thighs (or kosher chicken pieces of choice)
Vegetables:
1 medium onion, finely chopped
2 medium carrots, sliced into rounds
2 celery stalks, sliced
3 cloves garlic, minced
Liquids:
1 cup kosher chicken broth
1/2 cup dry white wine (optional; can substitute extra broth)
Tomato & Flavor:
2 medium tomatoes, chopped, or 1/2 cup canned crushed tomatoes
1 tbsp tomato paste
1 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 tsp dried thyme (or 2 tsp fresh thyme)
1 bay leaf
Fats:
2 tbsp olive oil or kosher pareve margarine
Finishing:
2 tbsp chopped fresh parsley
---
Instructions
1. Prep the Chicken: Pat chicken dry with paper towels. Season with salt and pepper.
2. Sear Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Add chicken skin-side down and sear until golden brown, about 5–7 minutes per side. Remove chicken and set aside.
3. Sauté Vegetables: In the same pot, add onions, carrots, and celery. Sauté 5 minutes until softened. Add garlic and cook another 1–2 minutes.
4. Deglaze & Add Liquids: Pour in white wine (if using) to deglaze, scraping up browned bits. Stir in tomato paste, tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer.
5. Cook Chicken: Return chicken to the pot, skin-side up. Reduce heat to medium-low, cover, and simmer for 25–30 minutes until chicken is fully cooked (internal temperature 165°F / 74°C).
6. Finish & Serve: Remove bay leaf. Adjust seasoning with salt and pepper. Sprinkle with fresh parsley and serve hot.
---
Nutritional Information (per serving, approximate)
Calories: 320
Protein: 28 g
Fat: 20 g
Saturated Fat: 5 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 4 g
Sodium: 700 mg
---
Dietary Adaptations
Low-Sodium: Use unsalted chicken broth and reduce added salt.
Dairy-Free/Parve: Use olive oil or pareve margarine; avoid butter.
Gluten-Free: Ensure broth and tomato paste are labeled gluten-free.
Low-Carb: Omit carrots or replace with lower-carb vegetables like zucchini.
---
Tips & Troubleshooting
Chicken Browning: Ensure the pan is hot before searing; do not overcrowd the pot to avoid steaming.
Sauce Thickness: For a thicker sauce, remove chicken after cooking and simmer uncovered 5–10 minutes.
Flavor Depth: Add a splash of balsamic vinegar or lemon juice at the end for brightness.
---
Serving Suggestions
Serve over mashed potatoes, rice pilaf, or buttery noodles.
Pair with a light green salad or roasted seasonal vegetables.
Garnish with extra fresh parsley or thyme sprigs for presentation.
---
Notes
This recipe can be doubled for larger gatherings; use a larger Dutch oven and adjust cooking time slightly.
Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
