This chicken chasseur recipe or Hunter's chicken is a simple one pot dinner consisting of wine-simmered chicken with mushrooms, tomatoes, shallots and herbs.
I'm all about one pot meals, especially chicken recipes - from garlic herb chicken to Roman chicken to chicken saltimbocca.
But one of the originals and must well known meals is chicken chasseur. Originating in France, the chicken is simmered in a sauce that usually has mushrooms and herbs. It started from a hunter bringing back his game along with anything he'd find along the way to enhance the taste.
And in the case of this recipe I use mushrooms, wine, cognac, tomatoes paste, shallots, garlic, tarragon and parsley. The dish is fairly simple to put together but the real star is the sauce which has an earthy flavor stemming from the herbs and mushrooms.
It has a rustic quality that is perfect to serve over some mashed potatoes. Man I'm drooling just typing this out!
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Ingredients Notes
- Chicken - you want bone-in chicken as it simmers in a sauce and becomes fork tender.
- Mushrooms - one of the main components of the meal as it adds earthy tones to the sauce.
- Wine - deglazes the pan and adds a complex, acidic flavor.
- Cognac - optional but adds a taste of dried fruit, spices and leather.
- Tomato paste - cheat code to add a rich, tomato flavor.
- Tarragon - a traditional herb used in this chicken chasseur recipe, it has a pungent, licorice-like taste.
Ingredient Swaps
While this recipe is pretty traditional, you can mix up some of the ingredients. Some variations include:
- I like skin-on, bone-in chicken thighs, but chicken breasts work as well. You can go boneless too if you prefer.
- While I use button mushrooms, you can use your favorite type - from cremini to oyster.
- If you don't have shallots, white, yellow or sweet onions will work too. They all high slightly different flavors.
- Cognac is traditional as it originates in France, but brandy or marsala wine are good substitutes.
- I like to cheat and use tomato paste, but a 14 oz can of diced tomatoes works as well for this chicken chasseur recipe.
- If you don't have or like tarragon, you can use your favorite herb - from thyme to marjoram to basil. Just keep in mind they all taste different.
Step-by-Step Photos
Dredge chicken in the flour mixed with salt and pepper. Heat a large skillet over medium-high heat and cook chicken skin-side down for 5 minutes before flipping and cooking another minute. Remove and set aside.
Add the mushrooms, shallots and garlic and cook for about 5 minutes or until the mushrooms are cooked. Deglaze the pan with the wine and cognac, cooking for a minute. Add in the tomato paste, stock and tarragon and bring to a boil.
Return the chicken to the skillet then reduce heat and simmer for 30 minutes or until the chicken is cooked through. Top with some parsley.
FAQs
I mentioned above but chasseur means "hunter" in French. It became popular as a hunter would bring home his caught game with some mushrooms and herbs and simmer it in a sauce.
Cognac is just a type of brandy that is made in the Cognac region of France, where brandy is made anywhere in the world. Both are made from grapes and come from white wine.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Yes, just let the chicken and sauce come to room temperature after cooking and store in the fridge. Once ready to serve, reheat the chicken and sauce to a simmer and serve.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
Side Dish Suggestions
This chicken chasseur recipe would go great with some pasta, but other side dishes work as well including:
- Brown Butter Mashed Potatoes
- Crispy Roasted Potatoes
- Cream Cheese Mashed Potatoes
- Garlic Mashed Cauliflower
- Roasted Carrots
Pro Tips/Recipe Notes
- Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
- Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce. I like to use Chardonnay or Sauvignon Blanc.
- The cognac is optional but it does help elevate the taste.
- If using dried herbs, only use ⅓ of the amount as they are more potent.
- If you want a thicker sauce with the chicken chasseur, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
Similar Chicken Recipes
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Chicken Chasseur
Ingredients
- 2 tablespoon olive oil
- 2 lbs chicken thighs, skin-on and bone-in
- ½ cup all-purpose flour
- salt and pepper to season
- 8 oz baby portobello mushrooms, sliced
- 3 shallots, chopped
- 4 garlic cloves, minced
- ½ cup dry white wine
- ¼ cup cognac or brandy
- 3 tablespoon tomato paste
- 2 cups low-sodium chicken stock
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Season chicken with salt and pepper and dredge in the flour. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken skin-side down and cook 5 minutes or until the skin is browned. Flip and cook for another minute. Transfer the chicken to a plate and set aside.
- Add the mushrooms, shallots and garlic to the skillet and cook for 5 minutes or until the mushrooms have cooked.
- Add the wine and cognac to deglaze the skillet, cooking for a minute. Add the tomato paste, chicken stock and tarragon, bringing to a boil.
- Return the chicken to the skillet and toss in sauce. Reduce heat to a simmer and simmer for 30 minutes, or until chicken is cooked through. Taste sauce and adjust for seasoning. Top with parsley.
Notes
- Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
- Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce. I like to use Chardonnay or Sauvignon Blanc.
- The cognac is optional but it does help elevate the taste.
- If using dried herbs, only use ⅓ of the amount as they are more potent.
- If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
Donna Taghdiri says
Looks fabulous.
Sandy says
Delicious!! Everyone wanted the recipe!!
Ryan says
Glad you enjoyed!