Chicken Chasseur

There is something special about a rustic Chicken Chasseur simmering on the stove. I remember those chilly Sunday evenings at my grandmas Midwest farm, where the kitchen would stay warm for hours from a big bubbling pot on the woodstove. While this classic French hunters stew was not exactly what Grandma cooked, the moment I smelled that rich tomato, mushroom, and brandy sauce reducing, I was transported right back to her cozy farmhouse. It is the kind of hearty one pan meal that gathers everyone around the table and makes them feel right at home.

Back on the farm, we loved any dish that could simmer away while we caught up on family stories, and this dish does exactly that. The aroma of fresh tarragon hitting that savory pan sauce is enough to make your mouth water. It tastes like you have spent all day in the kitchen, but it is surprisingly low effort. Your kitchen is about to smell wonderful.

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Why This Chicken Chasseur Belongs in Your Recipe Box
Over my years of feeding a busy family, I have learned that the best meals are the ones that deliver massive flavor without the fuss. This French classic fits right into my Midwestern cooking philosophy with simple ingredients and satisfying results.

• Uses mostly pantry staples you likely have on hand
• Delivers consistent, crowd pleasing results every single time
• Comes together in about an hour on busy evenings
• The signature splash of brandy creates a restaurant quality sauce
• Adapts easily if you need to skip the alcohol for a family friendly version

• Ingredient Spotlight
• Chicken thighs and drumsticks – I always choose bone in, skin on pieces for this dish because the bone keeps the meat incredibly juicy, and that crispy browned skin adds so much foundational flavor to the sauce.
• All purpose flour – A light dusting of flour is my secret to getting a beautiful golden crust on the chicken, while the leftover flour in the pan naturally thickens our glorious sauce.
• White mushrooms – In my kitchen, I prefer standard white mushrooms sliced nice and even so they cook down perfectly and soak up all those rich savory juices.
• Brandy – You do not need anything fancy here. I keep an inexpensive bottle in the pantry just for cooking. It adds a distinct warming depth that makes this Chicken Chasseur truly authentic.
• Beef stock – I know it sounds unusual for a chicken dish, but using low sodium beef stock instead of chicken stock gives the sauce a deeper richer color and a wonderful intensity.
• Cold cubed butter – This is a classic restaurant trick I learned years ago. Whisking cold butter into the hot sauce at the very end gives it a silky glossy finish that feels truly special.
• Fresh tarragon – This anise flavored herb is a French favorite. If you cannot find it, I have found that a pinch of crushed fennel seeds mixed with fresh parsley makes a fine stand in.

• How to Make Chicken Chasseur Step by Step
• Step 1. Betty always starts by drying the chicken thoroughly with paper towels, then seasoning it with salt, pepper, and a light coating of flour.
• Step 2. I have found that getting a good sear is crucial, so heat your oil and butter in a large skillet over medium high heat and cook the thighs skin side down for a full 5 minutes until beautifully golden.
• Step 3. After years of making this, I learned not to crowd the pan. Brown the drumsticks on three sides next, then transfer all the meat to a plate to rest.
• Step 4. In that same flavorful skillet, turn the heat to high and saute your mushrooms and onions for about 5 minutes until they soften, adding the garlic for just 30 seconds.
• Step 5. Pour in the brandy and let it bubble to burn off the alcohol. You can flambé it if you like, but simply letting it simmer works fine. Add your white wine to deglaze the pan, scraping up all those delicious browned bits.
• Step 6. The key I discovered is stirring in the tomato paste for a full minute before adding the beef stock, which really blooms the tomato flavor.
• Step 7. Nestle the chicken back into the sauce skin side up, cover, and simmer for 10 minutes before removing the lid to let it reduce uncovered for 20 more minutes.
• Step 8. Remove the chicken, turn up the heat to reduce the sauce for 3 minutes, then turn off the heat and whisk in your cold butter cubes for that silky finish.
• Step 9. Return the chicken to the pan, sprinkle with fresh tarragon, and serve right out of the skillet.

Making the Most of Leftovers
I typically store any leftover Chicken Chasseur in an airtight container right in the refrigerator, where it will stay fresh and flavorful for up to 4 days. I truly believe the sauce tastes even better the next day after the flavors have had time to mingle. Bettys freezing method works well here too. Just transfer the cooled chicken and sauce to a freezer safe bag or container, and it will keep nicely for up to 3 months. For the best texture, I reheat gently on the stovetop over low heat, adding a tiny splash of beef stock or water if the sauce has thickened up too much overnight.

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Perfect Partners for Chicken Chasseur

• Creamy Mashed Potatoes – A fluffy mound of potatoes is the perfect vehicle to soak up every drop of that brandy infused sauce. Try my method for Garlic Herb Chicken with Creamy Mash and Roasted Carrots to get your potatoes just right.
• Crusty Bread – I always set out a warm loaf of bread to tear off and swipe through the pan. This Perfect Parmesan Garlic Bread works beautifully.
• Sautéed Green Beans – A quick toss of fresh green beans in a little butter and garlic adds a bright snappy contrast to the rich stew. You can see how I prepare them in my Lemon Garlic Butter Chicken and Green Beans recipe.
• Maple Glazed Carrots and Brussels Sprouts – Roasted vegetables bring a wonderful caramelized sweetness that balances the savory sauce perfectly.
• Simple Rice – Plain white or brown rice is a practical family friendly base. My Best Garlic Butter Beef Rice method works great as a simple side.
• Apple Walnut Cranberry Salad – A crisp fresh salad cuts through the richness of the dish. My Apple Walnut Cranberry Salad with Homemade Maple Dressing is a great choice.

FAQs

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Chicken Chasseur

A classic French hunters dish made with pieces of chicken cooked in a rich mushroom and tomato sauce laced with a hint of brandy, finished with fresh tarragon.

Print Recipe Save This Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

0 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: French

Calories: 854

Ingredients Equipment Method Notes

Ingredients

  

• 4 chicken thighs, bone-in, skin on 8 oz each
• 4 chicken drumsticks, bone-in, skin on
• 3/4 teaspoon cooking salt / kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil or any other neutral flavored oil
• 2 tablespoons unsalted butter
• 14 oz white mushrooms sliced 1/4 inch thick
• 2 onions brown or yellow, halved then sliced 1/4 inch thick
• 3 garlic cloves finely minced
• 1/4 cup brandy
• 1/2 cup Chardonnay or other dry white wine
• 3 tablespoons tomato paste
• 2 1/2 cups beef stock low-sodium
• 3/4 teaspoon cooking salt / kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter COLD and cubed, keep refrigerated until required
• 1 tablespoon fresh tarragon finely chopped

Equipment

• Large 12-inch skillet with lid
• Wooden spoon
• Plate for resting chicken

Method

 

1. Pat the chicken dry thoroughly with paper towels. Season with salt and pepper on all sides. Coat in flour, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Add butter, and once melted and foaming, place thighs skin-side down. Sear for 5 minutes until golden and crispy. Flip and cook the other side for 1 minute. Transfer to a plate.
3. Add the drumsticks to the pan and brown them on 3 sides, about 2 minutes per side. Transfer to the plate with the thighs.
4. In the same pan, increase the heat to high and add the mushrooms and onions. Cook for 5 minutes, stirring occasionally, until the mushrooms start to wilt. Add the garlic and cook for 30 seconds until fragrant.
5. Pour in the brandy. Carefully flambé if desired, letting the flame die out naturally, or simply let it bubble for 20 to 30 seconds. Add the white wine and let it simmer rapidly to reduce by half, scraping up the browned bits from the bottom.
6. Stir in the tomato paste and cook for 1 minute. Add the beef stock, salt, and pepper.
7. Return the chicken to the pan skin-side up, nestling them into the stock. Bring to a simmer, then reduce the heat to medium. Cover with a lid and simmer for 10 minutes. Remove the lid and simmer uncovered for a further 20 minutes.
8. Transfer the cooked chicken to a plate. Turn the heat to medium-high, and simmer the sauce for 3 minutes to reduce slightly.
9. Turn off the heat. Scatter half of the cold butter cubes in and stir until melted. Scatter the rest of the butter cubes in and stir again until melted for a silky glossy finish.
10. Bring the sauce to a gentle simmer again. Return the chicken to the sauce and sprinkle over the fresh tarragon. Serve out of the pan with creamy mashed potato.

Notes

Chicken: Bone-in, skin-on is best. For chicken breast, use 4 breasts split horizontally into 8 steaks. Sear until golden, remove, simmer sauce alone for 10 minutes, add chicken, and simmer for 5 minutes. Brandy: Low-priced brandy is fine; adds warmth. Can be excluded for non-alcoholic. Wine: Inexpensive Chardonnay works perfectly. Substitute with low-sodium beef stock for a non-alcoholic version. Beef stock: Used instead of chicken stock to give the sauce a deeper, richer flavor. Tarragon: If you cannot find it, use parsley with a bit of crushed fennel seeds. Butter: It is important for the finishing butter to be COLD and cut into small pieces so it melts slowly and emulsifies properly.