Hunter’s Chicken

08 May 2023

Hunter’s Chicken

1 hour 10 minutes | easy | Serves 4

This classic stew is known as chicken chasseur and is famous for its tender meat and mushroom infused sauce. We like to add extra mushroom flavour to our sauce by rehydrating porcini mushrooms, which bring a lot of extra depth and richness. You could always leave them out if you’d like to keep the dish lighter.


  • 4 bone in, skin on chicken thighs
  • 5g dried porcini mushrooms
  • 500g chestnut or button mushrooms
  • 1 onion, finely chopped
  • 2 cloves garlic, finely sliced
  • 250ml white wine
  • 500ml chicken stock
  • 1 tablespoon tomato puree
  • Finely chopped chives, to garnish




Cover the dried mushrooms with boiling water and set aside.

In the Outback cast iron skillet, brown the chicken thighs, then set aside.

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Add the onion

Add the onion, and cook until softened.

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Add the garlic

Add the garlic and tomato puree and cook for a minute, then add the mushrooms and allow to cook down.

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Add the wine

Add the wine and allow to bubble down, then add back the chicken pieces with the stock, avoiding the chicken skin.

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Simmer for 1 hour until the chicken is very tender.

This dish is perfect served with some grilled jacket potatoes, new potatoes or rice. Cooking it in the skillet means you can serve it in the centre of the table for everyone to help themselves.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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