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Home » Recipes » Chicken Recipes

Chicken Chasseur Recipe (Hunters Chicken)

Published: Jan 25, 2021 · Modified: Sep 22, 2023 by Chef Dennis Littley

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If you’ve never seen a Chicken Chasseur Recipe, you’re not alone. But I promise after one bite of this delicious dish also referred to as Hunters Chicken, its a name you’ll lovingly remember.

This classic French country dish is a delicious alternative to a boring weeknight meal and will tantalize your taste buds and amaze your family with your culinary skills. And did I mention it’s really 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.

For another chicken dish, try my delicious chicken cacciatore recipe.

Table of Contents:
  • What is Chasseur?
  • Ingredients to make Chicken Chasseur Recipe
  • 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!
  • Recipe: Chicken Chasseur Recipe (Hunters Chicken)

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.

Ingredients to make Chicken Chasseur Recipe

overhead view of the ingredients to make chicken chasseur i

Let’s start by gathering the ingredients we need to make my Chicken Chasseur Recipe. 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.

Your whole family is going to love my chicken chasseur recipe!

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chicken chasseur on a white plate

Chicken Chasseur Recipe (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.
5 from 134 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Entree
Cuisine French
Servings 4
Calories 690 kcal

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.

Video

Nutrition

Calories: 690kcalCarbohydrates: 12gProtein: 43gFat: 49gSaturated Fat: 13gCholesterol: 235mgSodium: 443mgPotassium: 1178mgFiber: 1gSugar: 5gVitamin A: 567IUVitamin C: 5mgCalcium: 68mgIron: 3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 134 votes (84 ratings without comment)

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    Recipe Rating




  1. Eileen Hanley says

    May 20, 2025 at 8:19 pm

    5 stars
    Very tasty dish – will make again!

    Reply
    • Chef Dennis Littley says

      May 21, 2025 at 8:04 am

      That’s what I like to hear!

      Reply
  2. Shannkn says

    April 13, 2025 at 2:38 pm

    Looks delicious! Can I use boneless thighs? If so, do I reduce cooking time?

    Reply
    • Chef Dennis Littley says

      April 13, 2025 at 5:55 pm

      Yes you can use boneless chicken thighs. You can definitely reduce the cooking time for the thighs. I would remove them from the pan and let the sauce cook to reduce, then add the chicken back in.

      Reply
  3. Chris Lloyd says

    March 30, 2025 at 11:47 pm

    5 stars
    Wow, this is an amazing thing to make on a Sunday and leftovers if there are any for into the week. My one comment is Cognac is better and easier to find that Marsala, at least in my hood. Try fresh Rosemary rather than Tarragon.

    Reply
    • Chef Dennis Littley says

      March 31, 2025 at 2:00 pm

      Thanks for letting me know you enjoyed my chicken chasseur and that your substitutions worked well.

      Reply
  4. Martha T says

    January 27, 2025 at 4:26 pm

    5 stars
    Made this for a dinner party and served with mashed potatoes. The recipe was very easy to follow for this novice cook. I did use Cognac, the heavy cream and found that it needed a little more reducing. Everyone raved about the pretty presentation and flavor! Crusty rolls and a small cucumber/tomato salad rounded out the meal. I loved that I could have everything pulled together and cooking while I enjoyed my guests. Thanks for a great recipe!

    Reply
    • Chef Dennis Littley says

      January 27, 2025 at 5:59 pm

      You’re very welcome and it sounds like a delicious dinner! I’m happy to hear my chicken chasseur recipe was a success.

      Reply
  5. Dan P says

    January 23, 2025 at 8:13 pm

    5 stars
    Fantastic authentic dish on a cold winters night. Perfect with mashed potatoes. We made this using chicken breast and greek yoghurt instead of cream as suggested. Thank-you!.

    Reply
    • Chef Dennis Littley says

      January 23, 2025 at 9:58 pm

      Thanks for letting me know you enjoyed my chicken chasseur and were able to make the changes without any issues.

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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