Chicken Chasseur, also known as “Hunter’s Chicken,” is a classic French dish that combines tender chicken with a rich, savory sauce made from tomatoes, mushrooms, white wine, and fresh herbs. This hearty, flavorful recipe is perfect for a cozy dinner or an elegant meal, bringing together rustic ingredients in a comforting yet refined dish. The sauce is simmered until it reaches a velvety texture, perfectly complementing the chicken. Chicken Chasseur pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up every drop of the delicious sauce.
Chicken Chasseur Recipe
Ingredients:
- 4 bone-in, skin-on chicken thighs (or use boneless if preferred)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 cup diced tomatoes (or canned crushed tomatoes)
- 2 tablespoons tomato paste
- 1 tablespoon fresh tarragon (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions:
- Sear the chicken: Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down for 5-6 minutes, until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Transfer the chicken to a plate and set aside.
- Sauté the vegetables: In the same pan, add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are browned and the garlic is fragrant.
- Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine reduces by half.
- Prepare the sauce: Stir in the chicken broth, diced tomatoes, tomato paste, tarragon, parsley, and thyme. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
- Cook the chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the skillet and let the chicken simmer over low heat for 25-30 minutes, until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).
- Finish and serve: Once the chicken is fully cooked, taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with extra fresh parsley before serving.
Chicken Chasseur is best served warm with mashed potatoes, rice, or crusty bread, making it an inviting and flavorful dish that’s sure to impress. The rich sauce and tender chicken create a perfect harmony of flavors in every bite!
