Chicken Chasseur Recipe

This recipe is totally my go-to comfort food—I love how the chicken gets all juicy and packed with flavors from the wine and herbs. Plus, there’s something so satisfying about the way the mushrooms and onions soak up all that buttery goodness, making it feel like a little taste of home with every bite!

Succulent chicken thighs and earthy cremini mushrooms are combined in my Chicken Chasseur recipe with a dry white wine and chicken stock sauce that is a hue deeper than most white sauce, and as for the flavor: well, you could add up all the components and still not reach the sum of their parts. Fresh tarragon and parsley lend aromatic splendor.

A step past the sauté, and you’re already in the world of sauce-making, and this one is a bright, balanced beauty, thanks to a touch of lemon juice.

Ingredients

Thighs, chicken: Adds a big, bold taste because they’re so rich in protein and iron.

Oilve Oil: A fat that’s good for your heart, it enhances your cooking and makes it very silky.

Onion: Contributes sweetness and depth; full of antioxidants.

Fungi: Few calories, packed with vitamin D, and with a flavor that tastes like nothing else on earth.

Paste of Tomato: Umami intensification; abundant with antioxidants.

White Wine: Boosts the complex nature with hints of tartness.

Stock made from chicken: Adds umami depth and is rich in collagen.

Ingredient Quantities

• 4 chicken thighs, skin-on, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 200g (7 oz) button or cremini mushrooms, sliced
• 2 tablespoons tomato paste
• 125ml (1/2 cup) dry white wine
• 375ml (1 1/2 cups) chicken stock
• 1 tablespoon fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice

Instructions

1. Add salt and freshly ground black pepper to the chicken thighs and rub them in to ensure they are well seasoned.

2. The large skillet gets heated with the olive oil and butter over medium-high heat. The chicken thighs, with skin and all, are added and cooked to a golden brown, about 5-7 minutes per side. The previously golden chicken is removed and set aside.

3. In the same skillet, add the onion and shallots and continue to work over the fire, sautéing until they are soft and translucent, about 5 minutes.

4. Introduce the skillet garlic and mushrooms. Sauté them until the mushrooms achieve a glorious golden-brown hue, which should take approximately 5 minutes.

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Blend the tomato paste into the onions, shallots, garlic, and mushrooms.

6. Add the white wine; with a wooden spoon, scrape up the browned bits from the bottom of the skillet. Let the wine bubble and reduce for around 2 minutes.

7. Place the chicken thighs back into the skillet. Pour in the chicken stock and then add the tarragon, parsley, and bay leaf. Cover the skillet and let everything simmer over low heat for about 25-30 minutes, until the chicken is cooked through.

8. In a small bowl, blend the flour with some water to create a smooth paste.

9. Take the chicken thighs out of the skillet. Whisk the flour paste into the sauce gradually, and cook until the sauce thickens, about 5 minutes.

10. Mix in the lemon juice, seasoning it with salt and pepper, return the chicken to Skillet, and serve hot, drizzled with more lemon juice and/or olive oil, and garnished with fresh parsley.

Equipment Needed

1. Large skillet
2. Wooden spoon
3. Small bowl
4. Whisk
5. Measuring spoons
6. Measuring cups
7. Knife
8. Chopping board
9. Tongs

FAQ

• What is Chicken Chasseur?– Classic French cuisine includes a dish known as Chicken Chasseur, or Hunter’s Chicken. The traditional ingredients are chicken, mushrooms, and a sauce that is wine-based and herb-flavored.
• Can I use chicken breasts instead of thighs?– Indeed, chicken breasts can be used as a substitute, but they may cook more quickly, necessitating an adjustment of the cooking time to prevent the breasts from drying out.
• Is there a substitute for tarragon?If you cannot find tarragon, thyme or rosemary can be used with excellent results. Their herbaceous flavors are quite different from what tarragon has to offer, but they make a fine sauce for just about any dish that needs a little something special.
• What type of wine should I use?This recipe needs a dry white wine for the sauce. A wine like Sauvignon Blanc or Chardonnay works best, bringing depth and flavor to the sauce.
• Can I make this dish ahead of time?– Yes, you can make Chicken Chasseur ahead of time and then reheat it gently for serving. Its flavor might be even more delicious when you serve it after having let it meld for a while.
• Can I freeze Chicken Chasseur?– You can freeze it, yes. Make sure it is cooled and packed in an airtight container before you put it in the freezer. When you’re ready to serve it, thaw it and heat it up completely before dishing it out.
• What should I serve with Chicken Chasseur?Potatoes, rice, or crusty bread serve as excellent companions to this dish. They soak up the flavorful sauce with gusto.

Substitutions and Variations

4 chicken thighs, skin-on, bone-in: Swap for chicken drumsticks.
2 tablespoons olive oil. Substitute with vegetable oil or canola oil.
200g (7 oz) button or cremini mushrooms, sliced: Portobello mushrooms may be used in their place.
Substitute with chicken broth or apple cider vinegar mixed with water for deglazing: 125 ml (1/2 cup) of dry white wine.
1 tablespoon fresh tarragon, chopped: Substitute with dried tarragon (use half the amount).

Pro Tips

1. Searing Technique Ensure the chicken skin is dry before seasoning and searing. This will help achieve a crispier, golden-brown skin when cooked.

2. Wine Selection Use a white wine that you enjoy drinking, as its flavor will be prominent in the dish. A dry wine like Sauvignon Blanc or Chardonnay works well.

3. Mushroom Sautéing Avoid overcrowding the mushrooms in the skillet to ensure they brown evenly. Cook in batches if necessary for the best texture and flavor.

4. Herb Infusion For a more intense flavor, consider adding the tarragon and bay leaf at the beginning of the simmering step to allow the herbs to infuse fully into the sauce.

5. Lemon Juice Adjustment Add the lemon juice gradually and taste the sauce. Adjust the amount to your preference to balance the acidity with the richness from the chicken and butter.