Chicken Chasseur (chasseur is French for “hunter”) is a classic French dish made with pieces of chicken cooked in a rich mushroom and tomato sauce laced with a hint of brandy, finished with fresh tarragon. It’s rustic and cosy, and it was the first recipe I learned to master at cooking school back in France.
Nagi's Notes
This is a special day and a very special dish – JB’s debut recipe as the first and only contributor on my website! His Chicken Chasseur is so good, it actually made me stop mid-bite and say, “Wait – why have I never made this before?” It’s the kind of dish that tastes like you’ve been cooking all day, but it’s surprisingly low-effort – and that sauce! Rich and savoury, the secret ingredient is a splash of brandy that sets it apart from regular stews. JB calls it “just a simple hunter’s chicken” – I call it French comfort food magic!!
Chicken Chasseur
Hi everyone, thank you for your warm welcome. I am excited to share my first recipe – Chicken Chasseur!
When you first look at it, it may remind you of Chicken Fricassée. Both are gently cooked in a savoury sauce, but while Fricassée is creamier and more delicate, the Chasseur has a deeper and richer flavour thanks to the addition of tomato paste, brandy, and beef stock. The result is a comforting dish that’s one of my favourites to cook at home on a regular basis, a perfect weekend meal to share with friends or family.
Ingredients
Here are the ingredients you need to make Chicken Chasseur.
1. chicken
Stick with bone-in, skin-on chicken for real-deal Chasseur. In France, we don’t mess around with dry breasts when there’s sauce this good involved (I’m only kidding, see the recipe card for directions).
Chicken pieces – Using bone-in, skin-on chicken pieces is best for Chicken Chasseur. The skin adds extra flavour when browned at the start, and cooking on the bone keeps the meat juicy and tender. (You can also use boneless thighs or breasts; just reduce the cooking time, directions in the recipe card).
Flour – For Chasseur, the chicken pieces are coated in flour to create a nice golden crust. The residual flour in the pan also helps thicken the sauce.
Oil and butter – You’ll need both, as butter alone burns quickly. The oil handles the heat and the butter adds flavour. The French would never skip it, neither should you.
2. Chasseur Sauce
The Chicken Chasseur sauce is rich and full of flavour, using ingredients like brandy, white wine, tomato paste and beef stock. You’ll eat it all and ask for more!
Brown onions – They form the aromatic base of the sauce.
Mushrooms – The traditional vegetable in this dish.
Garlic – Enhances the richness of the sauce. It’s a small thing, but it goes a long way in French cooking.
Brandy – A signature move for a true Chasseur. It brings warmth, but just a splash, I don’t want you crawling under the table! And don’t go fancy here! I used a low-priced brandy, there is no need to use an expensive one for cooking. Once it hits the pan, the harshness burns off and you’re left with that lovely warmth. Most of the alcohol cooks out and I grew up eating this as a kid in France. You can exclude for non-alcoholic but the sauce will be missing a bit of the flavour that makes this Chasseur. (There’ll be more recipes using brandy soon, for now, you can also try this classic steak with peppercorn sauce. It’s a winner!)
White wine – Chardonnay is my favourite for cooking because of the flavours it add to dishes and it’s the wine that was the most commonly used at restaurants I worked at in France. We use it for deglazing in Chicken Chasseur. There no need to use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. Substitute with low-sodium beef stock for a non-alcoholic version.
Tomato paste – Adds body and gentle acidity. It’s the secret to the sauce’s colour and balance. You’ll find Chasseur recipes using tomato in different form. I like paste here for its concentration of flavour and deep tone without extra liquid.
Beef stock/broth – We use beef stock instead of chicken because it gives the sauce a deeper, richer flavour and proper intensity. Treat yourself and make it with homemade beef stock if you can!
Butter – More butter, because it’s French after all. This is to finish the sauce. The butter needs to be cold and cut into small pieces which is then slowly melted into the hot sauce. This is a classic restaurant technique that makes the sauce glossy, rounds the flavours and thickens it slightly.
Tarragon – This herb is a French favourite. A signature touch that makes this “Chasseur” rather than a regular stew.
How to make Chicken Chasseur
I know you were on a “hunt” for a good Chicken Chasseur recipe, no need to wait any longer! The chicken pieces are browned in butter, then braised in a rich tomato and beef broth sauce with mushrooms. Finished with freshly chopped tarragon, so good it should be illegal.
Prepare the chicken – Pat the chicken dry with paper towels to remove surface moisture. This helps the skin brown properly and prevents splatter. Season with salt and pepper on all sides. Coat in flour, shaking off excess. This helps develop a golden crust and thickens the sauce later.
Brown the chicken – Heat oil in a large (30cm/12″) lidded skillet over medium-high. No lid? Use a tray. Don’t worry if the lid doesn’t fit snugly, as long as it traps enough steam so exposed chicken will steam-cook that’s all you need.
Once the oil is hot, melt the butter until foamy, then add chicken thighs skin-side down. Sear 5 minutes until golden, flip and cook 1 minute. Transfer to a plate. Add drumsticks, brown on 3 sides (about 2 minutes per side), then add to plate. ⚠️ Be mindful when searing skin-on chicken pieces, the skin can pop and hot oil may splash.
Sauté the vegetables – 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.
Deglaze and build the sauce – Pour in the brandy. If you like, carefully flambé (ignite) and let the flame die out naturally in about 10 seconds as the alcohol burns off. Otherwise, just let it bubble away for 20–30 seconds – it achieves the same result. Flambéing isn’t essential, it’s simply about burning off the alcohol, and adding a little theatre to your cooking!
Add the white wine and let it reduce by half. Use a wooden spoon to scrape up the fond (the browned bits stuck to the bottom), this is what makes your sauce rich and complex. Stir in the tomato paste and cook for 1 minute. Then add the stock, salt, and pepper.
Simmer the Chicken – Return the chicken to the pan, skin-side up, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low. You want the liquid to be simmering – not a slow simmer and not a rapid simmer, just a regular simmer.
Cover with a lid – Cook for 10 minutes. Remove the lid and simmer uncovered for a further 20 minutes, allowing the sauce to reduce and concentrate while the chicken finishes cooking.
Finish the sauce – Transfer the cooked chicken to a plate. Turn the heat to medium-high and reduce the sauce for 3 minutes. Turn off the heat and stir in COLD butter cubes, a few at a time, a classic cooking technique that thickens the sauce slightly and gives it a silky, glossy finish.
Serving – Bring the sauce to a gentle simmer again. Return the chicken to the sauce. Sprinkle with fresh tarragon and serve with creamy mashed potato.
How to Serve Chicken Chasseur
Serve it over mashed potatoes (or cauliflower mash for a low-carb version). It’s also lovely with plain rice.
Pair it with roasted vegetables, sautéed green beans, easy roasted potatoes, roasted asparagus, a French bistro salad, or some leafy greens tossed with French vinaigrette. Don’t forget some crusty bread to mop up all that amazing sauce!
Chicken Chasseur is special to me because it’s the first recipe I learned at cookery school and it’s a timeless French classic that always reminds me of home. I truly hope you’ll love it as much as we do. Please leave a comment and share your feedback!
À bientôt! – JB
FAQ – Chicken Chasseur (JB’s debut recipe!)
Yes, just use gluten free flour instead of plain flour!
Nagi and I took the photos together though I took the lead with the styling, then we edited them together. I’m still learning – there’s a long way to go! I filmed the video myself which was then edited by Herron, our video editor who also edits the videos Nagi films!
This is a recipe I know from school that I learned when I was a teenager. I’ve been making it for years, it’s a recipe I know very well and I’ve been tweaking it over the years to be perfect for my palate.
After I wrote up the recipe and tested it a few times, I asked Nagi to make it to double check that I had written it correctly. She didn’t encounter any issues, we only had to make a few tweaks to ensure it is foolproof, for example, making sure the sauce is the correct thickness.
She even made it again today for my lunch because I wanted to take a better photo of the sauce!
Watch how to make it
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JB’s Chicken Chasseur
Ingredients
- 4 chicken thighs, bone-in, skin on (~250g/8oz each) (Note 1)
- 4 chicken drumsticks (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
Sauce Chasseur
- 400g / 14oz white mushrooms , sliced 6mm/0.2”
- 2 onions , brown or yellow, halved then sliced 6mm/0.2” thick
- 3 garlic cloves , finely minced
- 1/4 cup brandy (Note 2)
- 1/2 cup chardonnay or other dry wine (Note 3)
- 3 tbsp tomato paste
- 2 1/2 cups beef stock , low-sodium (note 4)
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp unsalted butter , COLD and cubed (KEEP REFRIGERATED until required)
- 1 tbsp fresh tarragon , finely chopped (Note 5)
For serving
- Creamy mashed potato (or rice or small pasta)
Instructions
Abbreviated Recipe
- Season and flour the chicken, then brown in oil and butter. Remove. Sauté mushrooms and onion, add garlic briefly, then pour in brandy and wine to reduce. Stir in tomato paste for 1 minute, then stock, salt, and pepper. Return chicken, simmer covered 10 minutes then uncovered for 20 minutes until tender. Finish with cold butter and fresh tarragon.
Chicken
- Season the chicken – Pat the chicken dry thoroughly with paper towels. This removes surface moisture, allowing the skin to brown properly and avoiding splatter. Season with salt and pepper on all sides. Coat in flour, shaking off excess. This helps develop a golden crust and also thickens the sauce later.
- Brown the Chicken – Heat vegetable oil in a large (30cm/12") skillet (with lid) over medium-high heat. Add butter, 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. Add the drumsticks and brown them on 3 sides, about 2 minutes per side. Don’t rush this step – browning adds depth of flavour. Transfer drumsticks to the plate with the thighs. ⚠️ Be mindful when searing skin-on chicken pieces, the skin can pop and hot oil may splash.
Chasseur Sauce
- Onion, mushrooms and garlic – 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.
- Brandy and wine – Pour in the brandy. Carefully flambé (ignite) if desired – let it burn until the flame dies out by itself (~10 seconds). Flambéing intensifies the aroma – and puts on a show! Or simply let it bubble for 20–30 seconds until the alcohol burns off. Add the white wine. Let it simmer rapidly to reduce by half. Use a wooden spoon to scrape up the fond (the browned bits stuck to the bottom), which is a crucial ingredient to the creation of our sauce. It will make it rich and complex.
- Tomato and stock – Stir in the tomato paste, cook for 1 minute. Then add the stock, salt, and pepper.
Cooking
- Simmer – Return the chicken to the pan skin-side up, nestling them into the stock. Bring the sauce to a simmer, then reduce the heat to medium (bubbling constantly but not rapidly). Cover with a lid and simmer for 10 minutes. Then remove the lid and simmer uncovered for a further 20 minutes. This allows the sauce to reduce and concentrate while the chicken finishes cooking.
- Reduce sauce slightly – Transfer the cooked chicken to a plate. Turn the heat to medium-high, and simmer the sauce for 3 minutes to reduce slightly.
- Finish the sauce – Turn off the heat. Scatter half of the COLD butter cubes in then stir until melted. Scatter the rest of the butter cubes in then stir again until melted. This is a classic emulsification technique that gives the sauce a silky, glossy finish (monter au beurre) as well as thickening it slightly. (Note 6)
- Serve – Bring the sauce to a gentle simmer again. Return the chicken to the sauce and sprinkle over the fresh tarragon. Take it to the table and serve out of the pan with creamy mashed potato.
Recipe Notes:
CHEF JB’S TIPS Make ahead – This taste as delicious the next day. Reheat gently, add a splash of stock or water if the sauce is too thick. Freezing – Freezes well for up to 3 months. Thaw overnight in the fridge then reheat gently. Browning – This is a very important step, a nice golden crust means tons of flavours in the sauce. It’s the foundation of the whole dish. And master your heat, if you think it’s too high, lower it down. We don’t want any burned bits. Nutrition per serving – a whole thigh plus drumstick (it’s a generous portion size!). Excludes mashed potato.
Nutrition Information:
Life of Dozer
Dozer paid a visit to his Parisian tailor and he’s all dressed up for his first French meal!
Made this for 5 last night. It was a huge success. Enjoyed by all the family. Easy recipe. Will make again soon. Great recipe.
OMG are you serious!? 5 dinners in a row! That’s amazing and I’m really happy it was approved by the whole family!
So glad that JB gets the chance to shine also! I loved this first recipe and cant wait to try the next french recipe also! My boys truly loved and although it took more time that I normally take to make dinner, it was totally a winner! Thank you so much!
Great recipe, definitely a keeper, delicious!
Thanks Mary!
Absolutely without a doubt one of the best chicken dishes ever! Subtle, rich, smooth but so delicious! Wow! 👌Well done Team!
Thanks Macs! That makes me so happy!
My husband isnt a fan of mushrooms. Could the qty be halved and substitute another vegetable to make up the qty?
Hi Sandra, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Add those that can withstand a 30 minute braising time at the beginning, and faster-cooking vegetables (like green beans and asparagus) towards the end.
This turned out great! I used a vegan butter since my husband is lactose intolerant and it worked really well. I halved the recipe and used thighs only. We had it with mashed potatoes and charred broccoli rabe. I’ll be making this again!
Good to hear it works with vegan butter Brigid!
Hi Nagi,
I am so glad I’ve found your wonderful site and so many amazing recipes.
I made JB’s chicken chasseur and my wife and I thouht it was superb, so I have now printed several recipes and look forward to cooking some more which my wife doesn’t mind at all !
Thanks Derek, glad it was a hit in the family!
Just have a question. I can’t wait to try this dish, but am wondering if I can use bone in chicken breasts in place of thighs. I know they are not dark meat, and that helps give the dish its flavor. But I am just not a fan of thighs. My husband will eat anything, so I’ll eat the legs and leave thighs to him if breasts just not an option. thanks, Patti P.
Hi Patti, yes you totally can. Just follow the instruction from note 1 on the recipe card. 🙂
Yuuuuuum!
Thank you!
Easy to follow recipe…flavor is amazing! Thank you!
You are most welcome Kathy!
Can’t wait to make this! Can fresh sage be used instead of tarragon?
Hi Monica, you could totally use fresh sage. I would add it at the same time as the tomato paste because sage leaves are thicker and more fibrous than tarragon, they need a bit more cooking time to soften and release their flavour.
JB, this is amazing. Flavours are 10/10. Hopefully Nagi allows you to put more recipes on here. Nagi, thank you, thank you, thank you. Would not change a thing. Having said that, yes I did, also added some skinless thigh fillets, nearly s good as the thigh cutlets. Also, turn off extraction fan when flambé, just in case.
Merci Kim! Glad you like it 🙂
Forgot the stars!
🙂
Loved it! Made the recipe exactly as shown, which was 2 substantial meals for the 2 of us. Yes, probably even tastier the second day. Glad to have learned the secret – use beef stock!
As I’m in UK I checked and found that your tomato paste is our tomato puree.
Thanks JB, Nagi has a great partner and team.
Thanks for giving the recipe a go Rainbeaux!
This meal was amazing. At first I thought it might be a bit difficult but it was easy to follow the instructions. The end result was absolutely delicious.
Thank you Marianne! 🙂
I’m very lactose intolerant . I totally understand how important butter is in this dish will it be totally destroyed if I used buttery nuttelex ? Do you have a better solution ?
Hi Niki, yes the butter does have an important role to play in this recipe. I haven’t tried to substitute it with something else. Nuttelex could do the job. I’m curious to know the answer if you try. 🙂
Is there an alternative to mushrooms? My mom won’t eat them and I’d still love to try this dish!
Hi Madeline, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Add those that can withstand a 30 minute braising time at the beginning, and faster-cooking vegetables (like green beans and asparagus) towards the end.
Wonderful, thank you! I’m very excited to try this and your future recipes!
I made this not long ago using another recipe…just gave yours a try and it’s just soooooo much better…..I should know never to go anywhere else for my recipes…this one is definitely going in the keep container for my next dinner party or even when it’s just the two of us…..thank you so much…you are a total legend😃🥰
Thanks Jackie! I’m really happy the recipe was a hit!
What a wonderful recipe. Even better the next day as leftovers. Take it from me, make double so you can have it for lunch the next day. So yum.
That’s a good tip! Thanks Leah!
OMG, that sauce is a flavour bomb. Everyone loved it, when they heard brandy and wine, no more needed to be said. lol. We are all looking forward to the next recipes. Dozer 😂
Haha! I’m really glad you all enjoyed it! Thanks Judy!
OMG Chef JB I’ve known u FOREVER Nagi always mentions how great ur and now I got to try one of ur recipes it was SO DELISH I never knew something not made by Nagi could taste so good!!!
LOVE, Nagi and Chef JBs 1# lover!!
Merci beaucoup Nora! Such a lovely compliment 🙂