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.
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.
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?
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?
- 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
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
Deglaze the pan with the wine and marsala.
*Traditionally the recipe calls for Cognac or Brandy and a dry white wine.
Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring the mixture to a boil.
Add in the cream and 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.
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 aka Hunters Chicken
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
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.
KayKay
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!
Chef Dennis Littley
You’re very welcome and I’m happy to hear you enjoyed the dish!
Kate
Is the tarragon in this recipe fresh or dried? Thanks.
Chef Dennis Littley
I used fresh tarragon for this dish, I think it has better flavor than dried
Earl Ecker Jr.
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…
Chef Dennis Littley
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
char
This looks excellent! Can I cook this in the oven and if so what temp and time?
Thanks so much
Chef Dennis Littley
it really won’t come out the same in the oven
CV
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.
debe
oh my heavens! this dish was fantastic! husband & i totally enjoyed & will definitely be making again! thank you chef dennis!
Genevieve | Fitty Foodlicious
This looks like the perfect date night dinner!
Wanda
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!
Julie
What a great recipe for chicken! This really turned out fabulous and the flavors are perfect. I will make this again soon.
Robin
I can never resist a recipe where the chicken comes out so succulent and moist. Delicious!
Leslie
I think I definitely prefer chicken in this recipe than any other gaming meat! It turned out great!