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Ready in 25 minutes

Herby Poulet Chasseur

with Roasted Potatoes, Leafy Greens & Mushrooms

Cooking time

25 minutes




550 /serving

On the hunt for some serious comfort food? Set your sights on a skillet laden with poulet chasseur, or hunter’s chicken. It features chicken thighs simmered to tenderness in a sauce dotted with softly sautéed mushrooms and fragrant with shallot, demi-glace and fresh tarragon. This heart-warming combination joins roasted potatoes and barely wilted leafy greens for a supper that’s right on target for a snowy evening.

We will send you:

  • 4 Chicken thighs
  • 450g Baby potatoes
  • 120g Baby greens (baby spinach or kale)
  • 170g Mushrooms
  • 1 Bunch of tarragon
  • 1 Shallot (or onion)
  • 30ml Vegetable demi-glace
  • 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
10 g
530 mg
Total Carb
48 g
8 g
43 g
8 g
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Roast the potatoes & wilt the spinach
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Remove from the oven and add the spinach; stir until slightly wilted.
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Start the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a plate and keep warm. Reserve the pan.
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Mise en place
Meanwhile, halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Pick the tarragon leaves off the stems; finely chop the leaves.
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Make the sauce & finish the chicken
In the reserved pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté the mushrooms, 3 to 4 min., until nicely browned. Add the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, ¾ cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and return the chicken. Cook, spooning the sauce over, 3 to 4 min., until the chicken* is cooked through and the sauce has reduced. Add 1 tbsp butter (double for 4 portions) and ½ the tarragon; stir well.
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Plate your dish
Divide the potatoes and spinach between your plates. Top with the chicken and sauce. Garnish with the remaining tarragon. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.