Go Back
Chicken Chasseur

Chicken Chasseur (Hunter’s Chicken)

Chicken Chasseur, or Hunter’s Chicken, is a classic French dish featuring golden-browned chicken simmered in a velvety mushroom and herb sauce. Deeply flavorful yet easy to make, it transforms everyday ingredients into a comforting, elegant meal perfect for both family dinners and entertaining guests. With tender chicken, aromatic vegetables, and a rich, glossy sauce, this recipe brings authentic bistro flavor home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs ≈250g / 8 oz each, patted dry
  • 4 pieces chicken drumsticks
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 3 tbsp all-purpose flour for dusting the chicken
  • 2 tbsp neutral oil (sunflower or vegetable)
  • 2 tbsp unsalted butter
For the Chasseur Sauce
  • 400 g white mushrooms, sliced 6mm (¼ inch)
  • 2 medium yellow or brown onions, thinly sliced
  • 3 cloves garlic, finely chopped
  • 0.25 cup apple juice or stock used instead of brandy for alcohol-free version
  • 0.5 cup chicken or vegetable stock substitute for wine
  • 3 tbsp tomato paste
  • 2.5 cups low-sodium beef or chicken stock
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh tarragon, finely chopped or use parsley as an alternative
For Serving
  • 1 batch creamy mashed potatoes, rice, or crusty bread

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5 — Build the Sauce: Stir in tomato paste and cook for 1 minute. Pour in beef stock, salt, and pepper. Mix well.
  6. 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.
  7. 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.
  8. 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

For a gluten-free version, dust the chicken lightly with cornstarch instead of flour. To make it alcohol-free, substitute the brandy and wine with stock and a squeeze of lemon juice for acidity. You can also add a splash of cream for a richer version. Store leftovers for 3–4 days in the fridge or freeze for up to 3 months. Reheat gently on the stovetop with a little stock or water.