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.
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.
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
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?
- 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.
Your whole family is going to love my chicken chasseur recipe!
More Recipes You’ll Love!
Chicken Chasseur Recipe (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.
Annette Palladino says
Incredible! I didn’t have tarragon so I used Marjoram instead. I also used chicken breast cutlets. I can’t wait to make it again!
Chef Dennis Littley says
I’m happy to hear you enjoyed my chicken chasseur recipe. Thanks for taking the time to let me know.
Natalie says
Can this be made a day ahead for 20 people? I see the option to change the servings which is amazing! Just curious if you think it will reheat ok the next day.
Chef Dennis Littley says
I would cook it a little less than called for, instead of 45 minutes maybe do 30 minutes. Then when you reheat it, it can finish cooking. The chicken won’t be as crisp since it will be sitting in the sauce for awhile, but the taste will probably be better since the flavors have overnight to build.
B.G. says
This dish was absolutely delicious! I served it with egg noodles and sourdough bread. Subbed fresh thyme and dried tarragon since I didn’t have fresh on hand. Thanks for a wonderful recipe!
Chef Dennis Littley says
I’m happy to hear you enjoyed my chicken chasseur. That was one of the dishes that surprised me the first time I made it, I new it was going to be good, but it was really good.
cheryl says
I saw a great recipe for Mahe mahe that i wanted to try can’t find it could you republish?
Chef Dennis Littley says
I have quite a few mahi-mahi recipes on my website. If you put mahi-mahi in the search bar on my site it will show them to you and you can find the one you’re looking for.
Sha says
The first time I made this (different recipe) my son thought it was the best thing he’s ever eaten (16yo). I rarely make it anymore but this recipe brought a smile to my face! Try adding dried juniper berries and after browning chicken put it in a covered roaster, sautée mushroom until all liquid released gone. Add to roaster; follow this recipe for remainder but put in roaster. Add the juniper berries and bake 325 for 30-45 minutes. Going to make this recipe tonight. Thanks!
Sha says
By the way I use brandy and chicken broth for the liquid and do not sautée the finely diced shallots or garlic. I put that on top of the chicken pieces so as they bake their juices add additional seasoning to the chicken. After roaster comes out of oven as chicken removed shake a bit so shallots and garlic go back into pan. Then pour liquid into the pan used to fry chicken and reduce to desired consistency.
Marion says
This was amazing! It was like something you would get in a high end restaurant. I did use cognac. The years have taught me that the difference between an okay dish and a spectacular dish is a quality wine or cognac. I did have to cook it for about 10 minutes longer uncovered to thicken sauce. But, it was perfect!
Chef Dennis Littley says
I’m happy to hear you enjoyed the chicken chasseur, its one of my favorite dishes!
Robert says
Delicious!
Jay says
If I want to keep it alcohol-free, do I just leave out the wine & marsala, or do I need to substitute those amounts with something else such as chicken stock? thank you
Chef Dennis Littley says
Yes, just replace the alcohol with the same amount of chicken broth
Candy says
This has become one of our absolute favorite chicken dishes. I’ve been waiting for Fall to make again!! So rich and indulgent! You don’t even feel like you’re eating chicken! Thanks Dennis!
Lorraine says
Haven’t tried this yet Chef Dennis, but my humble experience with cooking tells me it’s gonna be great! Can’t wait and 🙏!
KayKay says
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 says
You’re very welcome and I’m happy to hear you enjoyed the dish!
Kate says
Is the tarragon in this recipe fresh or dried? Thanks.
Chef Dennis Littley says
I used fresh tarragon for this dish, I think it has better flavor than dried
Earl Ecker Jr. says
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 says
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 says
This looks excellent! Can I cook this in the oven and if so what temp and time?
Thanks so much
Chef Dennis Littley says
it really won’t come out the same in the oven
CV says
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.
Ron says
Can I add rice to have this as a one pot meal?
Chef Dennis Littley says
You can add rice if you like, but if you add uncooked rice, it may soak up all the sauce as it cooks.
debe says
oh my heavens! this dish was fantastic! husband & i totally enjoyed & will definitely be making again! thank you chef dennis!