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

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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

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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.

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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

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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.

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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.

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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.

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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.