I’ll share the secret pan sauce and technique behind my Chicken Chasseur, a dish that belongs among impressive dinner party mains and draws on rustic French hunter traditions.
I’ve always been pulled toward Chicken Chasseur because it looks familiar yet it surprises you. In my kitchen the cremini mushrooms and shallots steal the show, making a simple chicken feel intentional and a bit bold.
This is one of those French Recipes Chicken dishes that begs a little curiosity, the kind that makes you lift the lid and wonder what’s different this time. It even flirts with Cognac Recipes in spirit.
I can’t help but slow down when I smell it, like something underneath ordinary that refuses to let go. Try it once and you’ll keep thinking about it.
Ingredients
- Chicken thighs: rich in protein, juicy, skin gives crisp, higher in fat though.
- Mushrooms: earthy, low calorie, add umami and fiber, soak up sauce flavors.
- Crushed tomatoes: bring acidity and sweetness, vitamin C, mild natural sugars.
- Shallots: sweeter than onion, small, add mild oniony depth, some fiber.
- Garlic: pungent, adds savory punch, tiny calories, possible immune support.
- White wine: brightens sauce with acidity, not sweet, alcohol cooks off mostly.
- Olive oil and butter: give richness, mouthfeel, fats for flavor and browning.
- Thyme and tarragon: fragrant herbs, savory lift, tiny antioxidants and fresh finish.
Ingredient Quantities
- 4 bone-in skin-on chicken thighs (about 2 lb)
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2 shallots, finely chopped (or 1 small onion)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 tablespoons brandy or cognac (optional)
- 1 cup low-sodium chicken stock
- 1 cup canned crushed tomatoes or diced tomatoes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon fresh tarragon, chopped (or 1/2 tsp dried, optional)
- 2 tablespoons chopped fresh parsley, plus extra for serving
How to Make this
1. Pat 4 bone-in skin-on chicken thighs dry with paper towels, season well with salt and freshly ground black pepper, then dredge lightly in 1/4 cup all-purpose flour shaking off excess.
2. Heat a large heavy skillet or Dutch oven over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons unsalted butter until foaming; place chicken skin-side down and brown without moving for 6 to 8 minutes until deep golden, press down gently so the skin makes good contact; flip and brown the other side 3 to 4 minutes. Transfer chicken to a plate.
3. Lower heat to medium, add the sliced 8 oz cremini or button mushrooms to the pan and cook until they release color and most moisture evaporates, about 5 minutes; move mushrooms to the plate with the chicken if the pan gets crowded.
4. Add the 2 finely chopped shallots (or 1 small onion) to the pan and sauté 2 to 3 minutes until soft, stir in 2 minced garlic cloves and 2 tablespoons tomato paste and cook for 30 to 45 seconds so the tomato paste loses its raw taste but does not burn.
5. Pour in 1/2 cup dry white wine to deglaze, scraping up all the brown bits from the bottom; let the wine reduce by about half, then stir in 2 tablespoons brandy or cognac if using (careful if you choose to flambé, do it off the heat).
6. Add back the mushrooms and chicken, pour in 1 cup low-sodium chicken stock and 1 cup canned crushed or diced tomatoes, tuck in 1 bay leaf, sprinkle 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 teaspoon fresh chopped tarragon if using, bring to a gentle simmer.
7. Cover partially and simmer gently for 25 to 30 minutes until the chicken is cooked through and the sauce has reduced and thickened; remove the lid for the last 5 to 10 minutes if you want a thicker sauce.
8. Remove chicken to a serving dish, discard the bay leaf, swirl in an extra tablespoon of butter if you like a glossy sauce, taste and adjust seasoning with salt and pepper.
9. Stir in 2 tablespoons chopped fresh parsley into the sauce, spoon sauce over the chicken, garnish with more parsley and serve hot with mashed potatoes, rice or crusty bread to soak up the sauce.
Equipment Needed
1. Large heavy skillet or Dutch oven (10 in or bigger) for browning and simmering
2. Long tongs for flipping the chicken safely
3. Paper towels and a rimmed plate for drying and resting the thighs
4. Shallow dish or pie plate for dredging in flour (dont forget to shake off excess)
5. Chef knife and cutting board for mushrooms, shallots and herbs
6. Measuring cups and spoons plus a 1 cup liquid measuring cup
7. Wooden spoon or heatproof spatula for deglazing and stirring up the brown bits
8. Lid for the skillet (or foil) and an instant read thermometer, optional but handy
FAQ
Chicken Chasseur (French Hunter’s Chicken) Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless thighs (shorter cook time) or bone-in chicken breasts (longer cook time, keep skin on for flavor), or drumsticks, all work fine.
- All-purpose flour (for dredging): use cornstarch or rice flour for a crispier, gluten free crust, usually 1:1 but cornstarch browns faster so watch the heat.
- Dry white wine: replace with equal parts low-sodium chicken stock plus 1 tablespoon white wine vinegar or lemon juice, or use dry vermouth if you have it.
- Fresh thyme or tarragon: no thyme? use 1/2 tsp dried rosemary (crushed) or 1 tsp dried oregano; no tarragon? a pinch of fennel fronds or a little basil can mimic the freshness.
Pro Tips
– Salt ahead and let it rest in the fridge: Pat the chicken really dry and salt it at least 30 minutes before cooking, even better overnight. It pulls moisture out then back in so the skin gets more flavor and gets crispier when you cook it, trust me it helps a lot.
– Give the mushrooms space and brown them well: Dont crowd the pan or they will steam and go limp, cook in batches if needed and let them sit without stirring so they get nice color. When theyre deeply browned the sauce will taste way richer.
– Finish the sauce the right way: Reduce the wine gently, scrape up the browned bits for big flavor, then off the heat stir in a cold knob of butter or a splash of cream for a glossy smooth sauce. If the sauce is too thin simmer uncovered to thicken or whisk a tiny spoon of cornstarch with water and add bit by bit.
– Rest and revive the skin before serving: Let the chicken rest 8 to 10 minutes so the juices settle, if the skin got soggy during braising you can crisp it again in a hot oven 425 F 74 C for 5 to 7 minutes or under the broiler for a minute or two. Check the chicken temp, it should read about 165 F 74 C inside.
Chicken Chasseur (French Hunter’s Chicken) Recipe
I’ll share the secret pan sauce and technique behind my Chicken Chasseur, a dish that belongs among impressive dinner party mains and draws on rustic French hunter traditions.
4
servings
520
kcal
Equipment: 1. Large heavy skillet or Dutch oven (10 in or bigger) for browning and simmering
2. Long tongs for flipping the chicken safely
3. Paper towels and a rimmed plate for drying and resting the thighs
4. Shallow dish or pie plate for dredging in flour (dont forget to shake off excess)
5. Chef knife and cutting board for mushrooms, shallots and herbs
6. Measuring cups and spoons plus a 1 cup liquid measuring cup
7. Wooden spoon or heatproof spatula for deglazing and stirring up the brown bits
8. Lid for the skillet (or foil) and an instant read thermometer, optional but handy
Ingredients
-
4 bone-in skin-on chicken thighs (about 2 lb)
-
Salt and freshly ground black pepper to taste
-
1/4 cup all-purpose flour (for dredging)
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
8 oz cremini or button mushrooms, sliced
-
2 shallots, finely chopped (or 1 small onion)
-
2 garlic cloves, minced
-
2 tablespoons tomato paste
-
1/2 cup dry white wine
-
2 tablespoons brandy or cognac (optional)
-
1 cup low-sodium chicken stock
-
1 cup canned crushed tomatoes or diced tomatoes
-
1 bay leaf
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
1 teaspoon fresh tarragon, chopped (or 1/2 tsp dried, optional)
-
2 tablespoons chopped fresh parsley, plus extra for serving
Directions
- Pat 4 bone-in skin-on chicken thighs dry with paper towels, season well with salt and freshly ground black pepper, then dredge lightly in 1/4 cup all-purpose flour shaking off excess.
- Heat a large heavy skillet or Dutch oven over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons unsalted butter until foaming; place chicken skin-side down and brown without moving for 6 to 8 minutes until deep golden, press down gently so the skin makes good contact; flip and brown the other side 3 to 4 minutes. Transfer chicken to a plate.
- Lower heat to medium, add the sliced 8 oz cremini or button mushrooms to the pan and cook until they release color and most moisture evaporates, about 5 minutes; move mushrooms to the plate with the chicken if the pan gets crowded.
- Add the 2 finely chopped shallots (or 1 small onion) to the pan and sauté 2 to 3 minutes until soft, stir in 2 minced garlic cloves and 2 tablespoons tomato paste and cook for 30 to 45 seconds so the tomato paste loses its raw taste but does not burn.
- Pour in 1/2 cup dry white wine to deglaze, scraping up all the brown bits from the bottom; let the wine reduce by about half, then stir in 2 tablespoons brandy or cognac if using (careful if you choose to flambé, do it off the heat).
- Add back the mushrooms and chicken, pour in 1 cup low-sodium chicken stock and 1 cup canned crushed or diced tomatoes, tuck in 1 bay leaf, sprinkle 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 teaspoon fresh chopped tarragon if using, bring to a gentle simmer.
- Cover partially and simmer gently for 25 to 30 minutes until the chicken is cooked through and the sauce has reduced and thickened; remove the lid for the last 5 to 10 minutes if you want a thicker sauce.
- Remove chicken to a serving dish, discard the bay leaf, swirl in an extra tablespoon of butter if you like a glossy sauce, taste and adjust seasoning with salt and pepper.
- Stir in 2 tablespoons chopped fresh parsley into the sauce, spoon sauce over the chicken, garnish with more parsley and serve hot with mashed potatoes, rice or crusty bread to soak up the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 325g
- Total number of serves: 4
- Calories: 520kcal
- Fat: 35g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 18g
- Cholesterol: 160mg
- Sodium: 450mg
- Potassium: 700mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
- Protein: 40g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 60mg
- Iron: 2.5mg
