Chicken Chasseur, or Hunter’s Chicken, is a beloved French classic built from simple, flavorful ingredients: bone-in chicken, mushrooms, tomatoes, wine, and fresh herbs. It’s straightforward to prepare and delivers an impressive result—crispy-skinned chicken with a rich, savory sauce. Serve it to guests or family and watch everyone enjoy every bite.
If you like French chicken dishes, consider comparing this to Chicken Provençal with shallots and garlic. Both are excellent—try both and decide which you prefer.
What is Chicken Chasseur
Chicken Chasseur (French for “hunter”) is a rustic, comforting dish that originated from the idea of hunters cooking game with mushrooms and herbs gathered from the woods. Today, it’s typically made with chicken pieces braised or roasted and finished with a deeply flavored sauce of mushrooms, tomatoes, wine, and aromatics. The result is a layered sauce—earthy mushrooms, bright tomatoes, and a savory stock base brightened with fresh herbs like tarragon and parsley.
Ingredients you’ll need
Grocery list:
- Bone-in chicken pieces (thighs recommended for flavor and juiciness);
- Mushrooms (white button or baby bella, sliced);
- Shallots, finely chopped;
- Chopped tomatoes or tomato paste;
- Cognac (optional—adds depth if you choose to use it);
- Dry white wine for deglazing;
- Chicken stock (or a mix of chicken and beef stock for a richer base);
- Butter for richness and to finish the sauce;
- Fresh herbs—tarragon and parsley, chopped (tarragon gives an anise-like note that pairs beautifully, but omit if unavailable).
Cooking methods
There are several valid approaches: you can braise everything on the stovetop in one pot, sear the chicken then finish it in the oven while making the sauce separately, or sear the chicken and finish roasting it on a sheet pan for extra-crisp skin. The method below focuses on achieving a crispy skin while producing a rich chasseur sauce.
Steps to make Chicken Chasseur with crispy skin
Step 1: Preheat your 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. Add the chicken skin-side down to the hot pan and cook undisturbed for 6–7 minutes until the skin is well browned. Turn and cook an additional 4–5 minutes. Transfer the chicken to a baking sheet and roast in the oven for 15–20 minutes, or until the 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 the sliced mushrooms, season with salt and pepper, and cook for several minutes. Add the chopped shallots and sweat until softened.
Step 3: If using cognac, add it now and let most of the alcohol cook off (you may flambe if you prefer). Add the white wine and deglaze the pan, scraping up any browned bits.
Step 4: Stir in chopped tomatoes or tomato paste and add chicken stock. Simmer for 10–15 minutes to develop flavor.
Step 5: If the sauce seems too thin, whisk 1–2 tablespoons of Wondra flour or all-purpose flour with 1/2 cup water until smooth and stir it into the sauce. Cook an additional 2 minutes to thicken.
Step 6: Taste and adjust seasoning. Remove the sauce from heat and swirl in 2 tablespoons of cold butter to enrich and slightly thicken the sauce—do not reduce further after adding butter or the emulsion can break.
Step 7: Chop tarragon and parsley. Remove the chicken from the oven and either return it to the skillet to warm in the sauce and serve family-style, or plate the chicken and spoon the sauce over each portion. Sprinkle with fresh herbs and serve.
Serving suggestions
This classic pairs beautifully with:
- Mashed potatoes or buttered egg noodles;
- Steamed rice;
- Crusty bread or dinner rolls to mop up the sauce;
- Potato cutlets or a potato-leek casserole for a heartier meal.
Vegetable sides that complement the dish include a crisp green salad, steamed artichokes, roasted asparagus with Parmesan, or a simple carrots-and-apple slaw.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Equipment
- Cast iron skillet or heavy ovenproof skillet;
- Baking sheet or sheet pan;
- Cutting board and a good set of 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-style chicken with potatoes;
- Fennel chicken, Mediterranean style;
- Jacques Pépin–style 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 the sauce is not thick enough
- 1 tbsp Fresh Tarragon Chopped
- 1 tbsp Fresh Parsley Chopped
Instructions
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Heat oven to 375°F. To get crispy skin, warm clarified butter or a butter-and-oil blend in a cast iron skillet over medium heat. Season chicken with salt and pepper and place skin-side down in the hot pan; cook undisturbed 6–7 minutes until browned.
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Flip the chicken and cook 4–5 more minutes. Transfer to a baking sheet and roast 15–20 minutes until the internal temperature reaches 165°F.
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After moving the chicken to the oven, keep about 2 tablespoons of fat in the skillet. Add the mushrooms, season, and cook about 5 minutes. Add shallots and sweat until softened.
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If using cognac, add and let most alcohol cook off. Add wine and deglaze the pan, cooking until reduced to roughly a tablespoon of liquid.
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Add tomatoes or tomato paste and chicken stock. Simmer 10–15 minutes.
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If needed, thicken the sauce by whisking 1–2 tablespoons flour with 1/2 cup water until smooth and stirring it into the simmering sauce; cook 2 more minutes.
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Adjust salt and pepper. Remove from heat and whisk in 2 tablespoons cold butter to finish the sauce.
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Chop tarragon and parsley. Remove chicken from the oven and either place back in the pan to serve family-style or plate each portion and spoon the sauce over. Garnish with herbs and enjoy.
Nutrition
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