Chicken Chasseur (French Hunter’s Chicken)

Chicken Chasseur, also known as Hunter’s Chicken, is a beloved classic among French chicken dishes. This recipe boasts a delightful combination of bone-in chicken, succulent mushrooms, juicy tomatoes, a splash of wine, and fragrant herbs. The best part? It’s a breeze to prepare, and the end result is a dish that looks just as stunning as it tastes. Whether you’re hosting a gathering or simply enjoying a cozy family meal, serving Chicken Chasseur is a surefire way to wow your guests or loved ones. Trust me, when they take their first bite, they’ll be rendered speechless (that’s exactly what happened in my own home). Can you imagine the delight on their faces? Sounds incredible, right?

Contents show

Prep time: 15 minutes	Cook time: 45 minutes
Cuisine: French	Servings: 4

INGREDIENTS

8 chicken thighs, (bone-in and skin-on about 2.5 pounds total)
2 teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil

Sauce Chasseur:

12 oz mushrooms, (white or cremini)
1½ cups sliced shallots, (lightly packed – about 5.5 oz)
2 garlic, (crushed)
2 tablespoons tomato paste
¼ cup cognac/brandy
¾ cup dry white wine
1½ cups chicken stock
1 tablespoon chopped tarragon, (lightly packed)
1 tablespoon chopped parsley

Beurre Manie (a thickening agent)

½ tablespoon unsalted butter, (softened at room temperature for at least an hour)
½ tablespoon all-purpose flour

Finishing:

1 tablespoon butter

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INSTRUCTIONS

Preheat the oven to 400°F.
Pat the chicken dry with paper towels then season it with kosher salt and black pepper. Dip each chicken piece in flour on both sides then shake off the excess flour.
In a large Dutch oven, heat the 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat until simmering. Working in multiple batches, cook the chicken for about 1-2 minutes on each side or until golden brown. Transfer the browned chicken to a baking sheet and keep about 2 tablespoons of grease in the pot. Discard the remaining grease.
Cook the browned chicken in the oven for 30-35 minutes or until the internal temperature reaches 165°F.

SAUCE CHASSEUR:

In the same pot with 2 tablespoons of grease. Add mushrooms to the pot and cook on medium heat, stirring occasionally for about 2 minutes. Add shallots, cook, and stir for about 3 minutes.
Stir in the garlic and cook for about 30 seconds. Add the tomato paste and stir for 1-2 minutes.
Stir in the cognac/brandy then flambe or cook until it has evaporated and reduced to 1 tablespoon of liquid.
Add white wine and deglaze the pan. Cook until it has evaporated and reduced to 1-2 tablespoons of liquid.
Don’t forget to gently scrape up the brown bits from the bottom of the pan.
Add the broth, bring to a boil then lower the heat, simmer, uncovered for about 12 minutes.
If your sauce is too watery, you can add Beurre Manie (combine an equal amount of softened butter and flour mix together) into the sauce.
Adjust seasoning with salt and black pepper if necessary.
Add tarragon and parsley, and stir for 30 seconds. Turn off the heat and add about 1 tablespoon of butter into the sauce. Stir to combine.

TO SERVE:

Place the crispy chicken onto a large plate and spoon sauce over the chicken. Enjoy!

NOTES

Please keep in mind that the cooking times listed in this recipe are estimated times and may vary slightly based on types of oven, meat, and batch sizes being used.
The minimum cooking temperature and rest time for poultry is 165°F.