Chicken Chasseur
This easy Chicken Chasseur recipe features golden chicken thighs braised in a mushroom, tomato, and white wine sauce. Cold butter and fresh herbs give the one-pan sauce a smooth, glossy finish.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs about 3 pounds (1360 g)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon all-purpose flour
- 3 tablespoon extra virgin olive oil
- 30 g unsalted butter
Sauce Chasseur
- 1 medium yellow onion diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 200 g white or cremini mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 tablespoon tomato paste
- 2 dried bay leaves
- 120 ml dry white wine
- 400 ml low-sodium chicken broth
- 30 g cold unsalted butter cubed
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh parsley
Instructions
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Season them with 1 tsp kosher salt and ½ tsp freshly ground black pepper, then lightly coat them with 3 tbsp all-purpose flour, shaking off any excess.
- Heat 3 tbsp extra virgin olive oil and 30 g unsalted butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for approximately 5 minutes per side, until golden. Transfer them to a plate.
- Add 1 medium yellow onion, diced, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper to the same skillet. Cook for approximately 5 minutes, until the onion begins to soften.
- Add 200 g white or cremini mushrooms, sliced, and cook for 2–3 minutes, until golden and their released moisture has evaporated. Stir in 3 cloves garlic, minced, and cook for 1 minute.
- Sprinkle 1 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute. Add 2 tbsp tomato paste and 2 dried bay leaves, stirring until evenly combined.
- Pour in 120 ml dry white wine, scraping the bottom of the skillet to release the browned pieces. Cook for approximately 2 minutes, or until the wine has reduced by half.
- Pour in 400 ml low-sodium chicken broth and bring the sauce to a gentle simmer. Return the chicken thighs to the skillet skin-side up. Cover and simmer gently for 15 minutes.
- Uncover and continue cooking for approximately 15 minutes, until the chicken is tender and its thickest part reaches at least 165°F (74°C). Transfer the chicken to a plate and discard the bay leaves.
- Turn off the heat. Stir 30 g cold unsalted butter, cubed, into the sauce until melted and glossy.
- Return the chicken thighs to the skillet and spoon the sauce over them. Finish the Chicken Chasseur with 1 tbsp finely chopped fresh tarragon and 1 tbsp finely chopped fresh parsley, then serve warm.
Notes
Give the Chicken Time to Brown: I leave the thighs undisturbed while the first side cooks. If the skin still clings to the skillet, I give it another minute before turning.
Reduce the Wine Properly: I wait until the wine has reduced by about half before adding the broth. This concentrates its flavor and keeps the finished sauce from tasting too sharp.
Keep the Heat Gentle: Once the chicken returns to the skillet, I maintain a gentle simmer rather than a rapid boil. This helps the thighs stay tender while the sauce gradually develops.
Finish the Sauce Off the Heat: Stirring in cold butter after turning off the heat is what gives me that smooth, glossy sauce. I avoid boiling it afterward so the finish stays silky.
Nutrition
Calories: 782kcal | Carbohydrates: 16g | Protein: 41g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 1141mg | Potassium: 917mg | Fiber: 2g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg
