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.
I am drooling. This is such a lovely and interesting recipe. I love the Mushroom sauce and its flavors. Combination of Chicken to it highlight the dish too.
Your Chikcen Chasseur was delicious My hubby and son are chicken lovers, and gave it 5 stars.
My family loved your chicken chasseur, and it was so easy to make.
Your chicken dish was so creamy and crispy at the same time! everyone love it!
I have never heard of chicken chasseur. This sounds like an interesting dish. We love mushrooms, so I’m sure we would enjoy this dish.
This recipe looks great. I’m always looking for new recipes with chicken. I’ll have to give this a try.
I love mushrooms but haven’t tried it in a chicken recipe. Can’t wait to try this. Looks good!
patricia I grab a plate
One of my new favorite dishes, thanks for sharing your recipe it was a big hit
This recipe looks like it would have a ton of flavor, I bet my family would love trying it.
Mama Maggie's Kitchen
This Chicken Chasseur was a big hit with my family, it was easy to make and OMG delicious
This dish had everything I love, and will be making a regular appearance at our house! It looks fancy but it was easy to make!
I had never heard of this dish before. And I’m glad you shared the recipe, it was delicious!
This chicken was absolutely amazing! It is a delicious weeknight dinner. Thanks for the great recipe.
This looks really flavorful, looking forward to making this.
You can never go wrong with a chicken dinner. It was amazing and I loved all the mushrooms. Comfort food at its finest I would say.
Oh wow! Dennis, this really does look TERRIFIC!! I would love to be served up some! 🙂
Sounds gorgeous. I’d love to try making something like this but I’ll have to leave it up to the husband. I’m a useless cook.
This looks like a delicious dinner. I am sure my family will like it as we tend to love all things chicken!
It was a great way to serve up chicken. This recipe is a new favorite and a delicious change of pace using chciken.
I haven’t ever heard of chicken chasseur but now that I have I can’t wait to make it.