Chicken Chasseur Recipe - AKA Hunter's Chicken - Chisel & Fork (2024)

This chicken chasseur recipe or Hunter's chicken is a simple one pot dinner consisting of wine-simmered chicken with mushrooms, tomatoes, shallots and herbs.

I'm all about one pot meals, especially chicken recipes - from garlic herb chicken to Roman chicken to chicken saltimbocca.

But one of the originals and must well known meals is chicken chasseur. Originating in France, the chicken is simmered in a sauce that usually has mushrooms and herbs. It started from a hunter bringing back his game along with anything he'd find along the way to enhance the taste.

And in the case of this recipe I use mushrooms, wine, cognac, tomatoes paste, shallots, garlic, tarragon and parsley. The dish is fairly simple to put together but the real star is the sauce which has an earthy flavor stemming from the herbs and mushrooms.

It has a rustic quality that is perfect to serve over some mashed potatoes. Man I'm drooling just typing this out!

Ingredients Notes

• Chicken - you want bone-in chicken as it simmers in a sauce and becomes fork tender.
• Mushrooms - one of the main components of the meal as it adds earthy tones to the sauce.
• Wine - deglazes the pan and adds a complex, acidic flavor.
• Cognac - optional but adds a taste of dried fruit, spices and leather.
• Tomato paste - cheat code to add a rich, tomato flavor.
• Tarragon - a traditional herb used in this chicken chasseur recipe, it has a pungent, licorice-like taste.

Ingredient Swaps

While this recipe is pretty traditional, you can mix up some of the ingredients. Some variations include:

• I like skin-on, bone-in chicken thighs, but chicken breasts work as well. You can go boneless too if you prefer.
• While I use button mushrooms, you can use your favorite type - from cremini to oyster.
• If you don't have shallots, white, yellow or sweet onions will work too. They all high slightly differentflavors.
• Cognac is traditional as it originates in France, but brandy or marsala wine are good substitutes.
• I like to cheat and use tomato paste, but a 14 oz can of diced tomatoes works as well for this chicken chasseur recipe.
• If you don't have or like tarragon, you can use your favorite herb - from thyme to marjoramto basil. Just keep in mind they all taste different.

Step-by-Step Photos

Dredge chicken in the flour mixed with salt and pepper. Heat a large skillet over medium-high heat and cook chicken skin-side down for 5 minutes before flipping and cooking another minute. Remove and set aside.

Add the mushrooms, shallots and garlic and cook for about 5 minutes or until the mushrooms are cooked. Deglaze the pan with the wine and cognac, cooking for a minute. Add in the tomato paste, stock and tarragon and bring to a boil.

Return the chicken to the skillet then reduce heat and simmer for 30 minutes or until the chicken is cooked through. Top with some parsley.

FAQs

Side Dish Suggestions

This chicken chasseur recipe would go great with some pasta, but other side dishes work as well including:

• Brown Butter Mashed Potatoes
• Crispy Roasted Potatoes
• Cream Cheese Mashed Potatoes
• Garlic Mashed Cauliflower
• Roasted Carrots

Pro Tips/Recipe Notes

• Usechicken thighsas it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
• Usequality dry white wineto deglaze the pan. You want a wine you’d bewilling to drinkas it addsflavorandacidityto the sauce. I like to use Chardonnay or Sauvignon Blanc.
• The cognac is optional but it does help elevate the taste.
• If usingdried herbs, only use⅓ of the amountas they are more potent.
• If you want athicker sauce with the chicken chasseur, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.

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If you’ve tried this chicken chasseur recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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