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Chicken Chasseur browning in a skillet with golden crispy skin

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.
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
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.
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