Chicken Chasseur, also known as Hunter’s Chicken, delivers tender, golden-browned chicken simmered in a rich mushroom, wine, and herb sauce that tastes like a cozy French bistro meal—without the fuss. If you’re craving a comforting yet elegant dish that’s perfect for family dinners or impressing guests, this Chicken Chasseur recipe will be your new go-to. With deeply layered flavors, a silky sauce, and rustic charm, it transforms everyday ingredients into something extraordinary in under an hour.
Why You’ll Love This Recipe
- Deep French Bistro Flavor: Slow-built flavors from browned chicken, wine reduction, and buttery finish create a restaurant-quality sauce.
- Comforting & Elegant: Rustic enough for weeknights, refined enough for entertaining.
- Simple Ingredients, Big Impact: Pantry staples + fresh herbs = magic.
- Flexible Pairings: Serve with mash, pasta, rice, or crusty bread.
- Crowd-Pleaser: Makes the kitchen smell incredible and plates clean instantly.
This recipe stands out thanks to its double-browning technique, proper wine reduction, and classic French monter au beurre finish for a velvety, glossy sauce. Cozy, rich, and soul-satisfying—it’s the kind of dish people request again and again.
Ingredients Needed
For the Chicken
- 4 bone-in, skin-on chicken thighs (≈250g / 8 oz each), patted dry
- 4 chicken drumsticks
- ¾ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 3 tbsp all-purpose flour (for dusting the chicken)
- 2 tbsp neutral oil (like sunflower or vegetable)
- 2 tbsp unsalted butter
For the Chasseur Sauce
- 400g (14 oz) white mushrooms, sliced about 6mm (¼-inch)
- 2 medium yellow/brown onions, halved and sliced thin
- 3 cloves garlic, finely chopped
- ¼ cup brandy (optional, but recommended)
- ½ cup dry white wine (like Chardonnay)
- 3 tbsp tomato paste
- 2½ cups low-sodium beef stock
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp cold unsalted butter, cut into small cubes (keep chilled)
- 1 tbsp fresh tarragon, finely chopped (or parsley as alternative)
For Serving
- Creamy mashed potatoes
(or fluffy rice / egg noodles / small pasta / crusty bread)
How to Make Chicken Chasseur
Tip: Have all ingredients prepped first—this recipe builds flavor quickly!
Abbreviated Recipe
Season and flour chicken → brown in oil & butter → remove.
Sauté mushrooms & onion → add garlic → deglaze with brandy & wine → reduce.
Add tomato paste & stock → return chicken → simmer covered then uncovered.
Finish with cold butter & tarragon → serve.
Step-By-Step
1. Prep the Chicken
Pat chicken dry well (crispy skin needs a dry surface). Season generously with salt and pepper. Lightly coat in flour, shaking off excess—this helps with browning and thickens the sauce later.
2. Brown the Chicken
Heat oil in a large, heavy skillet over medium-high. Add butter; once foamy, place thighs skin-side down. Sear 5 minutes until deeply golden, flip for 1 minute, then remove.
Repeat with drumsticks, browning 2 minutes per side.
Why this matters: Browning = flavor foundation. Don’t rush!
Set chicken aside.
3. Cook Mushrooms & Onions
Increase pan heat to high. Add mushrooms and onions. Cook ~5 minutes, stirring sometimes, until mushrooms soften and onions turn golden. Add garlic and cook 30 seconds—fragrance is your cue.
4. Deglaze with Brandy & Wine
Pour in brandy. Option: carefully flambé for 10 seconds for aromatic depth.
Let alcohol cook off 20–30 seconds. Add white wine and reduce by half, scraping browned bits (fond) for rich, savory flavor.
5. Build the Sauce
Stir in tomato paste and cook 1 minute. Pour in beef stock, salt, and pepper.
6. Simmer the Chicken
Nestle chicken back in, skin-side up. Bring to a gentle simmer.
Cover 10 minutes → uncover and simmer 20 minutes.
Sauce should reduce and thicken enough to coat the back of a spoon.
7. Finish the Sauce
Remove cooked chicken. Increase heat; simmer sauce 2–3 minutes to slightly thicken. Turn off heat and whisk in cold butter cubes gradually for a glossy, silky finish.
Stir in tarragon.
8. Serve
Return chicken to sauce. Serve immediately over mashed potatoes or side of choice. Spoon sauce generously.
Serving & Storage Tips
Serving
- Fresh buttered noodles or mashed potatoes are perfect
- Garnish with extra tarragon or parsley
- Add a squeeze of lemon if you like brightness
Storing
- Fridge: 3–4 days in airtight container
- Freezer: Up to 3 months (freeze chicken & sauce together)
- Reheat: Gently on stovetop, adding splash of stock or water if thick
Helpful Notes
- Gluten-free: Swap flour for cornstarch (dust lightly)
- No wine/brandy? Use extra stock + 1 tbsp lemon juice for acidity
- Creamier version: Stir in a splash of cream at end (not traditional, but delicious!)
- Don’t skip browning: Essential for deep French flavor
- Tarragon substitute: Fresh parsley or thyme works well
Chicken Chasseur (Hunter’s Chicken)
Ingredients
Method
- Step 1 — Prep the Chicken: Pat the chicken dry for crisp skin. Season with salt and pepper, then lightly coat with flour, shaking off the excess.
- Step 2 — Brown the Chicken: Heat oil and butter in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for about 5 minutes until deeply golden, flip for 1 minute, and remove. Repeat with drumsticks, browning 2 minutes per side. Set aside.
- Step 3 — Cook Mushrooms & Onions: Increase heat to high and add mushrooms and onions. Sauté for about 5 minutes until soft and golden. Add garlic and cook for 30 seconds until fragrant.
- Step 4 — Deglaze the Pan: Pour in apple juice or stock (instead of brandy) and let it reduce for 30 seconds, scraping up the browned bits. Add stock (instead of wine) and reduce by half for a rich base.
- Step 5 — Build the Sauce: Stir in tomato paste and cook for 1 minute. Pour in beef stock, salt, and pepper. Mix well.
- Step 6 — Simmer the Chicken: Nestle the chicken pieces back into the sauce, skin-side up. Bring to a gentle simmer, cover for 10 minutes, then uncover and cook for another 20 minutes until the sauce thickens.
- Step 7 — Finish the Sauce: Remove the chicken, increase the heat, and simmer the sauce for 2–3 minutes to thicken slightly. Turn off heat and whisk in cold butter cubes for a glossy finish. Stir in chopped tarragon or parsley.
- Step 8 — Serve: Return chicken to the sauce and serve immediately with mashed potatoes, rice, or crusty bread. Spoon sauce generously over the top and garnish with fresh herbs.
Notes
Conclusion
This French-style Chicken Chasseur delivers rustic comfort with refined flavor. Golden-seared chicken, a velvety wine-mushroom sauce, and fragrant herbs come together in a dish that feels special yet totally achievable any night of the week. Whether you’re hosting or craving cozy comfort, this bistro-worthy classic always impresses.
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Frequently Asked Questions
Can I use boneless chicken?
Yes—boneless thighs work well. Reduce simmer time to ~25 minutes total.
Can I make this alcohol-free?
Absolutely. Replace wine & brandy with stock + squeeze of lemon for acidity.
Why did my sauce split?
Sauce can break if butter melts too fast. Turn off heat before adding cold butter and stir gently.
Can I freeze Chicken Chasseur?
Yes—freezes beautifully for up to 3 months. Thaw overnight and reheat gently.
How thick should the sauce be?
It should lightly coat the back of a spoon—rich but pourable.