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overhead shot of chicken chasseur in skillet

Chicken Chasseur

This Hunter's chicken is a simple one pot dinner consisting of wine-simmered chicken with mushrooms, tomatoes, shallots and herbs.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 407kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 407kcal | Carbohydrates: 13g | Protein: 40g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 204mg | Sodium: 301mg | Potassium: 704mg | Fiber: 2g | Sugar: 2g