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    Home » Recipes » Chicken Recipes

    Chicken Chasseur (Hunters Chicken)

    Published: Jan 25, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley

    1.1K shares
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    5 from 110 votes
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    If you’ve never heard of Chicken Chasseur, you’re not in a minority. Often called Hunters Chicken it’s a delicious alternative to a boring weeknight meal. This classic French country dish will tantalize your taste buds as you amaze your family with your culinary skills. And the best part is just how easy it is to make.

    chicken chasseur on a white plate

    I love when dishes surprise me. The sauce in my chicken chasseur was simply ah-mazing. It reminded me of an espagnole sauce and went perfectly with the mushrooms and chicken thighs.

    This dish will be making a regular appearance on our dinner menu.

    Table of Contents:

    • What is Chasseur?
    • What ingredients do I need to make Chicken Chasseur?
    • Do I have to use Chicken Thighs to make Hunter’s Chicken?
    • Do I have to use Marsala to make the Chasseur Sauce?
    • How do I make Chicken Chasseur?
    • More Recipes You’ll Love!
    • Chicken Chasseur aka Hunters Chicken
      • Ingredients
      • Instructions
      • Video
      • Nutrition

    What is Chasseur?

    The name Chasseur is derived from the French word for hunter, and this is where the name Hunter’s Sauce comes from. It’s traditionally paired with wild fowl, rabbit, venison and other game meats. When returning from the hunt, the hunters would gather the mushrooms and fresh herbs that they would use in the sauce.

    Sauce chasseur is a brown sauce used in French cuisine made using a demi-glace or espagnole sauce as the base. Mushrooms, shallots, fresh herbs and often tomatoes are used to enhance the sauce. My recipe makes a simpler version of this classic sauce.

    What ingredients do I need to make Chicken Chasseur?

    overhead view of the ingredients to make chicken chasseur i

    Let’s start by gathering the ingredients we need to make Chicken Chasseur. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    Do I have to use Chicken Thighs to make Hunter’s Chicken?

    No, you don’t. You can use any part of the chicken that you like, including boneless breasts. I find that the dark meat of the chicken thighs is a perfect match for this earthy sauce.

    Do I have to use Marsala to make the Chasseur Sauce?

    No, you don’t. Traditionally Cognac or Brandy is used along with a dry white wine. But if alcohol is an issue you can simply leave them out of the recipe.

    The sauce won’t taste quite the same, but it will still be delicious.

    How do I make Chicken Chasseur?

    browned chicken thighs in a large skillet
    • Remove any extra fat or skin from the thighs.
    • Dredge the chicken thighs in flour seasoned with sea salt and black pepper.
    • Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
    • When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made. *If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
    mushrooms, shallots and garlic with olive oil in the skillet

    Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don’t let the garlic or shallots burn.

    *add more olive oil if needed the mushrooms really suck up the oil

    cooked mushrooms, shallots and garlic in the skillet

    Deglaze the pan with the wine and marsala.

    *Traditionally the recipe calls for Cognac or Brandy and a dry white wine.

    tomato paste, stock and tarragon added to the skillet

    Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring the mixture to a boil.

    Cream added to the mushroom sauce in the skillet

    Add in the cream and allow the mixture to cook for another 1-2 minutes.

    chicken added to the mushroom sauce in the skillet

    Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.

    **If the sauce isn’t thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.

    overhead shot of chicken chasseur on a white plate

    Serve the chicken with mushroom sauce and garnish with chopped parsley. This dish would go great with roasted or mashed potatoes and your favorite green vegetable.

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    chicken chasseur on a white plate
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    5 from 110 votes

    Chicken Chasseur aka Hunters Chicken

    Chicken doesn't have to be boring and dinner shouldn't take you all day to prepare. This dish is basically ready in about 25 minutes, it just needs a little more time to simmer and create this amazing mushroom sauce. This restaurant-style dish is perfect for date night or just a weeknight meal.
    Prep Time15 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Entree
    Cuisine: French
    Servings: 4
    Calories: 690kcal

    Ingredients

    • 2 tablespoon Olive oil more as needed
    • 2 lbs chicken thighs bone-in and skin on *you can use a whole chicken cut up
    • 12 ounces baby portobello mushrooms halved or quartered
    • 2 tablespoons shallots finely diced
    • 3 cloves garlic finely diced
    • ⅓ cup white wine dry
    • ⅓ cup marsala *traditionally cognac or brandy is used
    • 2 tablespoon tomato paste
    • 1⅓ cup chicken stock
    • ⅔ cup beef stock *you can use all chicken stock
    • 1 tablespoon tarragon fresh – chopped
    • 2 tablespoons heavy cream *you can substitute Greek yogurt or sour cream
    • 1 tablespoon finely chopped parsley for garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Dredge the chicken thighs in flour seasoned with sea salt and black pepper
    • Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely.
      *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.
    • When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.
      *If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan
    • Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.
      *add more oil if needed
    • Deglaze the pan with the wine and marsala.
    • Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
    • Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
    • If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.
      Garnish with chopped parsley.
    • Serve with roasted potatoes or your favorite side dishes.

    Video

    Nutrition

    Calories: 690kcal | Carbohydrates: 12g | Protein: 43g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 235mg | Sodium: 443mg | Potassium: 1178mg | Fiber: 1g | Sugar: 5g | Vitamin A: 567IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. KayKay

      October 19, 2022 at 1:55 pm

      5 stars
      Wow, this was really delicious! The gravy was too thin after cooking the 45 min. So I thickened it with a slurry (1 TBS water + 1 TBS cornstarch) and cooked it uncovered a further 15 min. Then added 2 TBS of butter to make a silky sauce. I prepared it in the morning, refrigerated it all day, and gently reheated it for dinner. Served with mashed potatoes and steamed broccoli and carrots. Awesome meal and a perfect make-ahead dish. It’s a super tasty recipe and my idea of comfort food, yet elegant enough to serve at a dinner party! Thank you, Chef!

      Reply
      • Chef Dennis Littley

        October 19, 2022 at 5:47 pm

        You’re very welcome and I’m happy to hear you enjoyed the dish!

        Reply
    2. Kate

      October 03, 2022 at 10:03 am

      Is the tarragon in this recipe fresh or dried? Thanks.

      Reply
      • Chef Dennis Littley

        October 03, 2022 at 10:22 am

        I used fresh tarragon for this dish, I think it has better flavor than dried

        Reply
    3. Earl Ecker Jr.

      September 24, 2022 at 8:22 pm

      5 stars
      Dennis: This recipe looks very interesting flavorful! But since I’m not a wine, cognac, or brandy drinker per se. Could you tell your favorite brand names for the most flavor + bang 4 the buck 2 make the chicken chasseur recipe. I don’t drink alcohol no more. But I do like a nice fruity ice wine 4 my anniversary! Earl E…

      Reply
      • Chef Dennis Littley

        September 25, 2022 at 10:12 am

        my favorite brand of Marsala is Pelligrino and always look for sweet if they have both dry and sweet. It’s not really sweet, it’s how they classify it. You can use it for chicken marsala and other delicious sauces. That would be my first choice for this dish. Cribari Marsala is also very good and half the price of Pelligrino.
        I don’t drink much anymore either, and the alcohol burns off when cooking so that’s not a problem

        Reply
    4. char

      September 22, 2022 at 8:32 am

      This looks excellent! Can I cook this in the oven and if so what temp and time?
      Thanks so much

      Reply
      • Chef Dennis Littley

        September 22, 2022 at 9:08 am

        it really won’t come out the same in the oven

        Reply
        • CV

          November 28, 2022 at 10:55 pm

          5 stars
          This was excellent! Usually use a different Hunter’s Chicken recipe but not any more! Added extra cream, also 1/2 large chopped onion when sautéing garlic and shallots. Served over egg noodles and asparagus with a shake of grated cheese.

    5. debe

      January 25, 2022 at 2:09 pm

      5 stars
      oh my heavens! this dish was fantastic! husband & i totally enjoyed & will definitely be making again! thank you chef dennis!

      Reply
    6. Genevieve | Fitty Foodlicious

      March 01, 2021 at 2:15 pm

      5 stars
      This looks like the perfect date night dinner!

      Reply
    7. Wanda

      March 01, 2021 at 11:07 am

      5 stars
      This chicken dish looks amazing. Thanks for the tip that you can use any part of the chicken to make it. Bookmarking to try this weekend!

      Reply
    8. Julie

      February 28, 2021 at 1:36 pm

      5 stars
      What a great recipe for chicken! This really turned out fabulous and the flavors are perfect. I will make this again soon.

      Reply
    9. Robin

      February 27, 2021 at 9:05 pm

      5 stars
      I can never resist a recipe where the chicken comes out so succulent and moist. Delicious!

      Reply
    10. Leslie

      February 27, 2021 at 10:34 am

      5 stars
      I think I definitely prefer chicken in this recipe than any other gaming meat! It turned out great!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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