Chicken Chasseur Recipe
This Chicken Chasseur recipe (Hunter’s Chicken) is a classic French one-pan dinner with crispy chicken thighs simmered in a rich mushroom, tomato, and white wine sauce, comforting, elegant, and easy.
Ingredients
- 6 Bone-in, Skin-on Chicken Thighs About 3 pounds (1360 g)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper Freshly ground
- 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 Black Pepper Freshly ground
- 200 g White Mushrooms 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 Chicken Broth Low-sodium
- 30 g Unsalted Butter Cold and cubed
- 1 tablespoon Fresh Tarragon Finely chopped
- 1 tablespoon Fresh Parsley Finely chopped
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and black pepper. Lightly dredge each piece in flour, shaking off the excess.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken thighs skin side down and sear until golden brown, about 5 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add the diced onion, salt, and black pepper, and sauté until the onion softens, about 5 minutes. Add the sliced mushrooms and cook until golden and their moisture has evaporated around 2-3 minutes. Stir in the minced garlic and cook for 1 minute.
- Sprinkle the flour into the pan and stir constantly for 1 minute to remove the raw taste. Add the tomato paste and bay leaves, stirring until evenly combined.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for about 2 minutes, until the wine has reduced by half. Add the chicken broth and bring to a gentle simmer.
- Return the chicken thighs to the skillet, skin side up. Simmer covered for 15 minutes then, uncovered for 15, or until the chicken is tender and cooked through. Remove the chicken onto a plate and discard the bay leaves.
- Turn off the heat and add the cold butter cubes, stirring until melted and the sauce turns glossy.
- Return the chicken to the skillet, spoon the sauce generously over the top, and sprinkle chopped tarragon and parsley.
Notes
Let the Wine Reduce Fully: I always wait until the wine has halved in volume before adding broth; it concentrates the flavor beautifully.
Simmer Slowly: I prefer to keep the sauce at a gentle simmer so the chicken stays tender and the sauce develops richness.
Finish with Cold Butter: I like to stir in cold butter off the heat; it gives the sauce that glossy, velvety texture every time.
Nutrition
Calories: 772kcal | Carbohydrates: 15g | Protein: 40g | Fat: 59g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1480mg | Potassium: 849mg | Fiber: 2g | Sugar: 4g | Vitamin A: 832IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg