Chicken Chasseur, or Hunter’s Chicken, is a beloved French classic made from simple, flavorful ingredients: bone-in chicken, mushrooms, tomatoes, wine, and herbs. Easy to prepare and elegant to serve, this rustic dish delivers deep, layered flavors that always impress. Serve it family-style or plated; once everyone tastes it, you may be met with grateful silence.
If you enjoyed my Chicken Provencal with Shallots and Garlic, try this version too and decide which you prefer.
What is Chicken Chasseur
Chicken Chasseur—literally “hunter’s chicken”—is a traditional French dish that grew out of hunters cooking game with foraged mushrooms and simple pantry ingredients. Despite its elegant name, the recipe is rustic and comforting. The hallmark of chasseur sauce is the marriage of mushrooms and tomatoes enriched with cognac or wine and finished with fresh herbs like tarragon and parsley, producing a rich, layered sauce that complements roasted or seared chicken.
Ingredients needed for Chicken Chasseur
Grocery list:
- Bone-in chicken pieces (thighs recommended for flavor and moisture);
- Mushrooms (white button or baby bella, sliced);
- Shallots, chopped;
- Chopped tomatoes or tomato paste;
- Cognac (optional — adds depth but can be omitted);
- Dry white wine;
- Chicken stock (or a mix of chicken and beef stock for more richness);
- Butter for finishing;
- Fresh tarragon and parsley (tarragon adds a light anise note; omit if unavailable).
How to make Chicken Chasseur
There are several approaches: braise everything together in one pot on the stove, sear the chicken and finish in the oven while preparing the sauce separately, or sear the chicken, finish roasting on a sheet pan for extra-crispy skin, and make the sauce on the stovetop. I prefer searing then roasting to get crisp skin while the stovetop sauce concentrates flavors.
Steps to make Chicken Chasseur with crispy skin
Step 1: Preheat the oven to 375°F. Heat clarified butter or a mix of butter and oil in a cast-iron skillet over medium heat. Season chicken with salt and pepper. When the pan is hot, add chicken skin-side down and cook undisturbed 6–7 minutes until the skin is browned. Turn and cook 4–5 more minutes. Transfer to a baking sheet and roast 15–20 minutes, until internal temperature reaches 165°F.
Step 2: While the chicken roasts, reserve about 2 tablespoons of fat in the skillet and discard the rest. Add sliced mushrooms, season, and cook for a few minutes. Add chopped shallots and sweat until softened.
Step 3: If using cognac, add it now and allow it to cook off or carefully flambé. Add white wine and deglaze the pan, scraping up browned bits.
Step 4: Add chopped tomatoes or tomato paste and chicken stock. Simmer 10–15 minutes to develop flavor.
Step 5: If the sauce is too thin, whisk 1–2 tablespoons of Wondra or all-purpose flour with 1/2 cup water until smooth, then stir into the sauce and cook a couple more minutes to thicken.
Step 6: Taste and adjust seasoning. Remove from heat and whisk in 2 tablespoons cold butter to finish the sauce and give it a glossy texture. (Do not reduce further after adding butter to avoid breaking the sauce.)
Step 7: Chop tarragon and parsley. Remove the chicken from the oven and either return it to the skillet to coat in sauce and herbs for family-style service, or plate and spoon sauce over each portion. Serve with your preferred side.
Serving suggestions
This classic pairs beautifully with:
- Mashed potatoes or dill mashed potatoes;
- Egg noodles or rice;
- Crusty bread or dinner rolls to soak up the sauce;
- Potato cutlets or potato leek casserole for heartier meals.
Vegetable accompaniments:
- Simple green salad;
- Steamed artichokes;
- Roasted asparagus with Parmesan;
- Carrots and apple slaw.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze up to 2 months. Thaw overnight in the fridge before reheating.
Equipment
- Cast iron skillet;
- Baking sheet;
- Cutting board and knives.
Other chicken recipes to try
- Olive Oil Chicken Thighs, Mediterranean style;
- Oven-Roasted Chicken Legs (thighs and drumsticks);
- Baked Mustard Chicken with Clementines;
- Tuscan Chicken with Potatoes;
- Fennel Chicken, Mediterranean style;
- Jacques Peppin Chicken with Garlic and Parsley;
- Garlic Parmesan Chicken Wings;
- One-Pot Saffron Chicken and Rice.
Chicken Chasseur or Hunter’s Chicken
Ingredients
- 8 Chicken Thighs Bone-in, skin on
- 2 tbsp Clarified Butter or Light Cooking Oil
- 8 oz Mushrooms White button or baby bella, sliced
- 2 Shallots Medium, chopped
- 1/4 cup Cognac Optional
- 1/2 cup White Wine Dry
- 1/2 cup Chopped Tomatoes Or 2 tbsp tomato paste
- 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
- 2 tbsp Wondra Flour Or all-purpose flour – optional if sauce is thick enough
- 1 tbsp Fresh Tarragon Chopped
- 1 tbsp Fresh Parsley Chopped
Instructions
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Preheat oven to 375°F. Heat clarified butter or a mix of butter and oil in a cast-iron skillet over medium heat. Season chicken with salt and pepper. When the pan is hot, add chicken skin-side down and cook 6–7 minutes until the skin is nicely browned.
-
Turn the chicken and cook 4–5 more minutes. Transfer to a baking sheet and roast 15–20 minutes, until internal temperature reaches 165°F.
-
Reserve about 2 tablespoons of fat in the skillet. Add sliced mushrooms, season, and cook about 5 minutes. Add chopped shallots and sweat until softened.
-
If using cognac, add it and let it cook off or carefully flambé. Add white wine and deglaze, cooking until reduced to about 1 tablespoon.
-
Add tomatoes or tomato paste and chicken stock. Simmer 10–15 minutes.
-
If needed, whisk 1–2 tablespoons flour with 1/2 cup water until smooth and stir into the sauce to thicken. Cook 2 more minutes.
-
Adjust seasoning. Remove from heat and whisk in 2 tablespoons cold butter. Chop tarragon and parsley. Remove chicken from the oven and return to the pan to coat with sauce, or plate and spoon sauce over each portion. Serve with mashed potatoes or egg noodles. Enjoy!
Nutrition
| Carbohydrates: 18 g
| Protein: 49 g
| Fat: 11 g
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