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    Homepage » Recipes

    Chicken Chasseur (French Hunter's Chicken)

    Published: Oct 27, 2020 · Modified: Oct 27, 2020 This post may contain affiliate links · This blog generates income via ads · 11 Comments

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    Jump to Recipe Print Recipe
    chicken chasseur

    This Chicken Chasseur is a comforting dish with a complex, delightful flavor! It uses simple ingredients and it's probably one of the easiest French recipes that anyone can make at home!

    Today, I want to share one of the most popular French chicken dishes!

    About This Chicken Chasseur

    Chicken Chasseur, also known as Hunter's Chicken, is a classic French stew made with chicken in a savory brown sauce.

    This Chicken Chasseur may seem fancy but you'll be surprised at how uncomplicated the process is.

    French food is not just for Michelin Star chefs, even beginners in the kitchen will shine with this tasty meal!

    Jump to:
    • About This Chicken Chasseur
    • What is Chicken Chasseur
    • The Ingredients for Chicken Chasseur:
    • How to make Hunter's Chicken from the scratch:
    • Cook the Chicken:
    • How to Cook Sauce Chasseur:
    • How to Store the Leftovers:
    • Chicken Chasseur

    Chicken Chasseur Recipe

    What is Chicken Chasseur

    Chicken Chasseur, also known as the hunter’s chicken (poulet sauté chasseur) is a popular French poultry dish.

    It is a flavorful stew that combines chicken and mushrooms in a tomato and white wine sauce.

    Hunter's Chicken

    The Ingredients for Chicken Chasseur:

    To make this Chicken Chasseur, you will need the following ingredients:

    • Chicken. You can use legs, thighs, or a mix of chicken pieces.
    • Cognac/Brandy.
    • Mushrooms. You can use either white or cremini
    • Broth
    • White wine
    • Shallots or use yellow onion
    • Garlic
    • Tomato paste
    • Tarragon
    • Parsley
    • All-purpose flour
    • Butter
    Chicken Chasseur

    How to make Hunter's Chicken from the scratch:

    You can cook this Chicken Chasseur in two ways. The first cooking method is to braise the chicken with the sauce together in one pot.

    Another option is to cook the chicken and the sauce separately. This will result in crispy chicken that stays crispy, even when sauced. It's my favorite way to cook the perfect Hunter's chicken.

    So, here's how to do it:

    Chicken Thighs

    Cook the Chicken:

    • First, pat the chicken dry with paper towels then season it with kosher salt and black pepper.
    Chicken and Flour
    • Second, dip each chicken piece in flour on both sides then shake off the excess flour.
    Brown the Chicken
    • Third, heat the butter and oil over moderately high heat until simmering.  Add half of the chicken to skillet, skin side down, and cook for about 1-2 minutes, flip and cook for another 1-2 minutes, or until golden brown. Do not overcrowd the pan!  If you don't have a large enough skillet, cook in batches. 
    • Fourth, transfer the chicken to a baking sheet and cook in the oven at 400°F for 30-35 minutes or until the internal temperature reaches 165°F.

    Now, prepare the sauce while you wait for the chicken to cook.

    How to Cook Sauce Chasseur:

    brown the mushrooms
    • First, use the same grease to cook the mushrooms on medium heat for about 2 minutes.
    mushrooms and shallots
    • Second, add shallots and cook 3-4 minutes or until they start to brown.
    • Third, stir in the garlic and cook for about 30 seconds.
    mushrooms and tomato paste
    • Fourth, stir in the tomato paste and cook, stirring occasionally for 1-2 minutes to caramelize the sugars, making the paste smoother and develops its flavors even further.
    mushroom and cognac
    • Next, stir in the cognac/brandy then flambe or cook until it has evaporated and reaches a syrupy consistency.
    • After that, deglaze the pan with white wine, cook until it has evaporated, and reduced it to 1-2 tablespoons of liquid. Don't forget to gently scrape up the brown bits from the bottom of the pan.
    mushroom and chicken broth
    • Now, add broth/stock, bring to a boil then lower the heat, simmer for about 12-15 minutes. If your sauce is too liquidy, you can add Beurre Manie (combine an equal amount of softened butter and flour mix together).
    • Last, add tarragon and parsley, stir for 30 seconds. Turn off the heat and add about 1 tablespoon of butter into the sauce. Stir to combine.

    To serve, simply place the crispy chicken onto a large plate and spoon sauce over the chicken.

    Hunter's Chicken

    How to Store the Leftovers:

    This Chicken Chasseur recipe makes great leftovers and even tastes better the next day! Store the chicken stew in an airtight container. It will last for 3-4 days in the refrigerator or in the freezer for 4-6 months.

    Also, check out these FRENCH ONION SOUP and COQ AU VIN (FRENCH CHICKEN IN WINE SAUCE) recipes.

    CHECK OUT MORE DELICIOUS CHICKEN RECIPES:

    • HEALTHY BAKED CHICKEN TENDERS
    • OVEN-BAKED CHICKEN BREAST
    • CRISPY GRILLED CHICKEN WINGS
    • GRILLED CHICKEN BREAST
    • COQ AU VIN (FRENCH CHICKEN IN WINE SAUCE)
    • CHINESE ROASTED CHICKEN WITH A 3-INGREDIENT SPICE RUB)
    • HARISSA CHICKEN RECIPE – OVEN ROASTED!
    • CREAMY CHICKEN MARSALA
    • SLOW COOKER CREAMY CHICKEN WILD RICE SOUP
    • GENERAL TSO’S CHICKEN (SWEET AND SAVORY DEEP-FRIED CHICKEN)
    • CHICKEN IN BLACK BEAN SAUCE
    • MEDITERRANEAN ROAST CHICKEN WITH VEGGIES
    • THAI BASIL CHICKEN (PAD KRAPOW GAI)

    I really hope that you will enjoy this Chicken Chasseur recipe!

    Please let me know if you have any questions or suggestions!  And, If you try it, don’t forget to rate and leave a review on the recipe card/comment box below.

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    Chicken Chasseur
    5 from 8 votes

    Chicken Chasseur

    Rika
    This Chicken Chasseur, also known as Hunter’s Chicken is a classic French stew made with chicken in a savory brown sauce.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course Main Course
    Cuisine French
    Servings 4
    Calories 871 kcal

    Ingredients
     

    • 8 chicken thighs, (bone-in and skin-on about 2.5 pounds total)
    • 2 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 3 tablespoon all-purpose flour
    • 2 tablespoon unsalted butter
    • 2 tablespoon olive oil

    Sauce Chasseur:

    • 12 oz mushrooms, (white or cremini)
    • 1½ cups sliced shallots, (lightly packed - about 5.5 oz)
    • 2 garlic, (crushed)
    • 2 tablespoon tomato paste
    • ¼ cup cognac/brandy
    • ¾ cup dry white wine
    • 1½ cups chicken stock
    • 1 tablespoon chopped tarragon, (lightly packed)
    • 1 tablespoon chopped parsley

    Beurre Manie (a thickening agent)

    • ½ tablespoon unsalted butter, (softened at room temperature for at least an hour)
    • ½ tablespoon all-purpose flour

    Finishing:

    • 1 tablespoon butter

    Instructions
     

    • Preheat the oven to 400°F.
    • Pat the chicken dry with paper towels then season it with kosher salt and black pepper. Dip each chicken piece in flour on both sides then shake off the excess flour.
    • In a large Dutch oven, heat the 2 tablespoon of butter and 2 tablespoon of oil over medium-high heat until simmering. Working in multiple batches, cook the chicken for about 1-2 minutes on each side or until golden brown. Transfer the browned chicken to a baking sheet and keep about 2 tablespoon of grease in the pot. Discard the remaining grease.
    • Cook the browned chicken in the oven for 30-35 minutes or until the internal temperature reaches 165°F.

    Sauce Chasseur:

    • In the same pot with 2 tablespoon of grease. Add mushrooms into the pot and cook on medium heat, stirring occasionally for about 2 minutes. Add shallots, cook and stir for about 3 minutes.
      Stir in the garlic and cook for about 30 seconds. Add the tomato paste and stir for 1-2 minutes.
    • Stir in the cognac/brandy then flambe or cook until it has evaporated and reduced to 1 tablespoon of liquid.
    • Add white wine and deglaze the pan. Cook until it has evaporated and reduced to 1-2 tablespoons of liquid.
      Don’t forget to gently scrape up the brown bits from the bottom of the pan.
    • Add the broth, bring to a boil then lower the heat, simmer, uncovered for about 12 minutes.
      If your sauce is too watery, you can add Beurre Manie (combine an equal amount of softened butter and flour mix together) into the sauce.
      Adjust seasoning with salt and black pepper if necessary.
    • Add tarragon and parsley, stir for 30 seconds. Turn off the heat and add about 1 tablespoon of butter into the sauce. Stir to combine.

    To Serve:

    • Place the crispy chicken onto a large plate and spoon sauce over the chicken. Enjoy!

    Notes

    Please keep in mind that the cooking times listed in this recipe are estimated times and may vary slightly based on types of oven, meat, and batch sizes being used. 
    The minimum cooking temperature and rest time for poultry is 165°F.

    Nutrition

    Sodium: 1574mgCalcium: 86mgVitamin C: 13mgVitamin A: 762IUSugar: 12gFiber: 4gPotassium: 1291mgCholesterol: 251mgCalories: 871kcalSaturated Fat: 18gFat: 56gProtein: 46gCarbohydrates: 31gIron: 4mg
    Keyword Chicken Chasseur, Hunter's Chicken, poulet sauté chasseur
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. veenaazmanov

      October 29, 2020 at 11:02 am

      5 stars
      Love your recipe and love the dish too. Your sauce is so flavorful and the dish so perfect. Love every combination to making this perfect Stew.

    2. Beth

      October 29, 2020 at 11:46 am

      5 stars
      This looks so tasty and full of flavor! I can't wait to make this! My husband is going to love this!

    3. Carrie Robinson

      October 29, 2020 at 11:54 am

      5 stars
      This looks so good! It sort of reminds me of chicken marsala. 🙂

    4. Whitney

      October 29, 2020 at 11:57 am

      5 stars
      Mine won't look as fancy but I do love the combo of chicken and mushrooms.

    5. Cathleen @ A Taste of Madness

      October 29, 2020 at 2:24 pm

      5 stars
      I love that this recipe uses ingredients that I already have in my kitchen.

    6. Rika Livingston

      November 25, 2020 at 2:18 pm

      Thank you, Veenaaz!

    7. Rika

      December 06, 2020 at 8:46 pm

      I am glad that you found everything you need in your kitchen, Cathleen!

    8. Rika

      December 06, 2020 at 8:47 pm

      It is quite similar to chicken marsala, Carrie!

    9. Rika

      December 06, 2020 at 8:48 pm

      I am sure you can make this dish looks stunning, Whitney!

    10. GennaRae

      February 01, 2021 at 6:00 pm

      5 stars
      We LOVED this! So rich and delicious! I subbed almond flour for the dredge to keep in lower in carbs. I served mine over garlic mashed cauliflower and my husband's over pappardelle noodles. So fantastic! Only thing is you didn't put into the recipe directions when to add the shallots. It's in the description though so an easy remedy. This will be on our menu for years to come!

    11. Rika

      February 01, 2021 at 6:18 pm

      Hi GennaRae,

      Thanks so much for taking a time to share your feedback and to pinpoint the missing instruction for shallots! I truly appreciate it and that will help other readers I'm sure. Really glad you liked this Chasseur recipe! My husband is trying to reduce his low carb intake and I think I am going to try your garlic mashed cauliflower idea, sounds amazing and always on the lookout for tasty options that fit his diet.

      Best,

      Rika

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