This roast chicken chasseur is a delicious, classic French dish that combines mushrooms, bacon, and tomatoes in a rich sauce. It’s perfect for a Sunday dinner or any special occasion. Serve the chicken with some mashed potatoes or roasted vegetables for a complete meal.
- 1 (4-pound) whole chicken
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 1/2 cup diced bacon
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons chopped fresh parsley, plus more for garnish
Preheat the oven to 375 degrees F (190 degrees C). Rinse the chicken inside and out with cold water and pat dry with paper towels. Sprinkle the inside of the cavity generously with salt and pepper. Place the chicken in a roasting pan.
Melt the butter in a medium skillet over medium heat. Add the bacon, onion, mushrooms, and garlic; sauté until lightly browned, about 5 minutes. Pour in the wine and bring to a boil. Simmer until reduced by half, about 5 minutes. Stir in the tomatoes and parsley; season with salt and pepper to taste. Pour the mixture over the chicken.
Roast in preheated oven for 1 hour and 15 minutes, or until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees F (74 degrees C). Baste occasionally during cooking.
Transfer to a serving platter; garnish with additional parsley if desired.
