Chicken Chasseur and More: Y'all Gonna Love This Pressure Cooker Feast
Chicken Chasseur (or Hunter's Chicken) combines crispy chicken thighs, mushrooms, tomatoes, wine, and vibrant herbs for a comforting, rich French-inspired meal—all made easily in a pressure cooker and perfect for weeknight dinner or entertaining guests.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 Chicken thighs bone-in, skin on
- 2 tablespoon Clarified butter or light cooking oil
- 8 oz Mushrooms white button or baby bella, sliced
- 2 Shallots medium, chopped
- ¼ cup Cognac optional
- ½ cup Dry white wine
- ½ cup Chopped tomatoes or tomato paste
- 2 cups Chicken stock or combination with beef stock in 2:1 ratio
- 2 tablespoon Wondra or all-purpose flour optional, for thickening
- 1 tablespoon Fresh tarragon chopped
- 1 tablespoon Fresh parsley chopped
Instructions
Instructions
- Season your chicken thighs with salt and pepper nice and even.
- Heat clarified butter over medium-high in your pressure cooker pot until sizzling. Sear chicken skin-side down for 5 to 7 minutes, flip and cook for 3 to 4 minutes more. Then set aside.
- In the same pot, toss in chopped shallots. Sauté for 2 minutes till soft. Then add mushrooms. Cook 5 to 6 minutes till browned.
- Pour in cognac if using. Scrape up brown bits. Simmer 1 to 2 minutes.
- Add white wine. Reduce by half, about 3 to 4 minutes.
- Stir in tomatoes or tomato paste. Cook additional 2 minutes.
- Pour in chicken stock and return chicken thighs to pot. Bring to simmer, seal pressure cooker and cook for 20 minutes on high pressure.
- After pressure cooking finishes, allow natural release. If sauce is thin, whisk in flour and cook 3 to 5 more minutes to thicken.
- Stir in chopped tarragon and parsley. Adjust salt and pepper to taste.
- Serve warm with mashed potatoes or crusty bread.
Notes
Cool completely before storing. Refrigerate up to 3 days or freeze in portions. Reheat gently with splash of water or broth if needed.