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! 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! Also, check out these FRENCH ONION SOUP and COQ AU VIN (FRENCH CHICKEN IN WINE SAUCE) recipes.
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.
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.
- Mushrooms. You can use either white or cremini
- White wine
- Shallots or use yellow onion
- Tomato paste
- All-purpose flour
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:
Cook the Chicken:
- First, pat the chicken dry with paper towels then season it with kosher salt and black pepper.
- Second, dip each chicken piece in flour on both sides then shake off the excess flour.
- 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:
- First, use the same grease to cook the mushrooms on medium heat for about 2 minutes.
- 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.
- 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.
- 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 to 1-2 tablespoons of liquid. Don't forget to gently scrape up the burnt bits from the bottom of the pan.
- 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.
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.
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.
- 8 chicken thighs - (bone-in and skin-on about 2.5 pounds total)
- 2 tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 12 oz (340.2 g) mushrooms - (white or cremini)
- 1½ cups (354.88 g) sliced shallots - (lightly packed - about 5.5 oz)
- 2 garlic - (crushed)
- 2 tbsp tomato paste
- ¼ cup (59.15 g) cognac/brandy
- ¾ cup (180 g) dry white wine
- 1½ cups (360 g) chicken stock
- 1 tbsp chopped tarragon - (lightly packed)
- 1 tbsp chopped parsley
Beurre Manie (a thickening agent)
- ½ tbsp unsalted butter - (softened at room temperature for at least an hour)
- ½ tbsp all-purpose flour
- 1 tbsp butter
- 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 tablespoons of butter and 2 tablespoons of oil over medium-high heat until simmering. Add half of the chicken to skillet, skin side down, and cook for about 1-2 minutes on each side or until golden brown. Keep about 2 tablespoons of grease in the pot and discard the remaining.
- Transfer the golden browned chicken to a baking sheet and cook in the oven for 30-35 minutes or until the internal temperature reaches 165°F.
- Add mushrooms into the pot and cook on medium heat, stirring occasionally for about 2 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 burnt bits from the bottom of the pan.
- Add the broth/stock, bring to a boil then lower the heat, simmer, uncovered for about 12 minutes. If your sauce is too liquidy, 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.
- Place the crispy chicken onto a large plate and spoon sauce over the chicken. Enjoy!