Chicken chasseur is a classic French chicken stew made with tender chicken, mushrooms, tomatoes, herbs, and a rich white wine sauce. In French, it is called Poulet Chasseur, which means “hunter’s chicken.” It is rustic, cozy, and full of deep flavor.
This dish tastes like true French comfort food. The chicken is seared until golden, then gently braised in a tomato mushroom sauce until juicy and tender. Fresh tarragon adds a soft herbal flavor that makes the sauce feel special.
This chicken chasseur recipe is perfect for Sunday dinner, holidays, or an easy weeknight meal when you want something warm and impressive. Serve it with Creamy Mashed Potatoes, rice, noodles, or crusty bread to soak up every bit of sauce.
Why You’ll Love This Chicken Chasseur
It tastes elegant but feels comforting
This chicken chasseur has the flavor of a restaurant-style French chicken stew, but it is still warm and homey. The sauce is rich without being too heavy.
It uses simple ingredients
You do not need fancy tools or hard-to-find items. Chicken, mushrooms, tomatoes, white wine, stock, and herbs create a deep sauce.
It is great for make-ahead meals
The flavor gets even better after resting. This makes it perfect for entertaining or cooking ahead for a busy week.
It is flexible
You can make it with thighs, drumsticks, or a whole cut-up chicken. You can also make gluten-free and dairy-free versions with easy swaps.
What Is Chicken Chasseur?
Chicken chasseur, or Poulet Chasseur, is a traditional French hunter’s chicken recipe. It is made by browning chicken pieces, then simmering them in a sauce with mushrooms, shallots, tomatoes, white wine, stock, and herbs.
The word “chasseur” means “hunter” in French. The dish is believed to come from the French countryside, where hunters cooked game birds with mushrooms and herbs they found nearby. Over time, chicken became the most common choice.
Chicken chasseur is often served as a hearty chicken dish for family meals. It has the rich comfort of a stew, but the sauce is lighter than many cream-based dishes. It is a beautiful example of simple French cooking.
If you enjoy classic French comfort food, this recipe pairs well with other French favorites like Classic French Onion Soup or Coq au Vin.
Necessary Equipment
- Large Dutch oven or deep heavy skillet with lid
- Sharp knife
- Cutting board
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Small bowl for seasoning
- Plate for resting seared chicken
- Meat thermometer
Key Ingredients & Substitutions
Chicken
Bone-in, skin-on chicken thighs and drumsticks are best for chicken chasseur. They stay juicy during braising and give the sauce more flavor.
You can also use a whole chicken cut into pieces. Boneless chicken breasts work for a quicker version, but they cook faster and can dry out.
Mushrooms
Cremini mushrooms are a great choice because they have a deep, earthy flavor. White button mushrooms also work well and are easy to find in US grocery stores.
Slice them thick enough so they hold their shape in the sauce.
Shallots
Shallots give the sauce a gentle sweet flavor. If you cannot find shallots, use one small yellow onion.
Garlic
Fresh garlic adds warmth and depth. Do not let it burn, or it can taste bitter.
White Wine
Dry white wine gives the sauce its classic flavor. Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay all work well.
If you do not cook with wine, use extra chicken stock with a small splash of white wine vinegar or lemon juice.
Chicken Stock
Good chicken stock makes the sauce taste rich. Low-sodium stock is best because you can control the salt.
Tomatoes and Tomato Paste
Tomatoes give chasseur sauce its light red color and bright flavor. Tomato paste adds depth when cooked for a minute before adding liquid.
Tarragon and Parsley
Tarragon is traditional in many versions of chicken chasseur. It has a gentle anise-like flavor. Parsley adds freshness at the end.
If you cannot find fresh tarragon, use dried tarragon, but use less because it is stronger.
Butter and Olive Oil
Olive oil helps sear the chicken. Butter adds a classic French flavor to the sauce.
For a dairy-free version, use all olive oil.
How to Make Chicken Chasseur
- Prepare the chicken. Pat the chicken dry with paper towels. Season it well with salt and pepper so the skin browns nicely.
- Sear the chicken. Heat oil in a large Dutch oven. Place the chicken skin-side down and cook until golden and crisp, then turn and brown the other side.
- Remove the chicken. Transfer the chicken to a plate. It will not be fully cooked yet, and that is okay.
- Cook the mushrooms. Add mushrooms to the same pot. Cook until browned and their liquid has mostly evaporated.
- Add shallots and garlic. Stir in shallots and cook until soft. Add garlic and cook just until fragrant.
- Brown the tomato paste. Stir in tomato paste and cook for about 1 minute. This makes the sauce taste deeper and less sharp.
- Deglaze with wine. Pour in the white wine and scrape the bottom of the pot. Those browned bits add big flavor.
- Build the sauce. Add chicken stock, diced tomatoes, thyme, and tarragon. Stir until the sauce looks smooth and rich.
- Braise the chicken. Return the chicken to the pot, skin-side up. Cover and simmer gently until the chicken is tender and cooked through.
- Finish the sauce. Remove the lid for the last few minutes if the sauce needs to thicken. Taste and adjust salt and pepper.
- Serve with herbs. Sprinkle with fresh parsley and extra tarragon. Serve warm with mashed potatoes, rice, noodles, or bread.
Tips for the Best Chicken Chasseur
Dry the chicken first. Moisture stops the skin from browning. Pat it very dry before seasoning.
Do not rush the sear. Golden chicken skin adds flavor and texture. Let the chicken cook without moving it too much.
Brown the mushrooms well. Mushrooms need time to release water and become flavorful. Do not crowd the pan.
Use dry white wine. Sweet wine can make the sauce taste strange. Choose a crisp dry wine.
Keep the simmer gentle. A hard boil can make chicken tough. Low and slow keeps it tender.
Finish with fresh herbs. Fresh parsley and tarragon make the sauce taste bright and balanced.
Variations and Substitutions
Gluten-Free Chicken Chasseur: This recipe can be naturally gluten-free if you do not add flour. Simmer the sauce uncovered to thicken it instead.
Dairy-Free Chicken Chasseur: Use olive oil instead of butter. The sauce will still be rich from the chicken, mushrooms, wine, and stock.
No-Wine Version: Replace the wine with extra chicken stock. Add 1 teaspoon of white wine vinegar or lemon juice for brightness.
Chicken Breast Version: Use boneless chicken breasts for a quicker meal. Sear them, then simmer gently for a shorter time so they stay tender.
Extra-Rich Sauce: Add a small knob of butter at the end. Stir it into the warm sauce for a glossy finish.
Serving Suggestions
Chicken chasseur is best served with something that can soak up the tomato mushroom sauce. Creamy Mashed Potatoes are the classic choice because they make the dish feel cozy and complete.
You can also serve it with buttered egg noodles, steamed rice, roasted potatoes, or crusty French bread. For vegetables, try Roasted Root Vegetables, green beans, or a simple salad.
For a French-inspired dinner, start with Classic French Onion Soup, then serve chicken chasseur as the main dish. If you want another classic French chicken recipe, try Coq au Vin next.
Make-Ahead and Storage
Make Ahead
Chicken chasseur is a great make-ahead dish. Cook it fully, cool it, then store it in the fridge. The sauce tastes even better the next day.
Fridge
Store leftovers in an airtight container for up to 4 days. Keep the chicken covered in sauce so it stays moist.
Freezer
Freeze chicken chasseur for up to 3 months. For best results, freeze the chicken and sauce together in a freezer-safe container.
Reheating
Reheat gently on the stove over low heat. Add a splash of chicken stock if the sauce is too thick. Avoid boiling hard because the chicken can become dry.
FAQ
What ingredients are in Chicken Chasseur?
Chicken chasseur usually includes chicken, mushrooms, shallots, garlic, tomatoes, white wine, chicken stock, tarragon, thyme, and parsley.
What cut of chicken is best for chasseur?
Bone-in, skin-on chicken thighs and drumsticks are best. They stay juicy and add rich flavor to the sauce.
What is the difference between Chicken Chasseur and Coq au Vin?
Chicken chasseur is usually made with white wine, mushrooms, tomatoes, and herbs. Coq au Vin is usually made with red wine, bacon, onions, and mushrooms.
How do you make chasseur sauce?
Chasseur sauce is made by cooking mushrooms and shallots, then adding wine, tomatoes, stock, and herbs. It is simmered until rich and flavorful.
Can I make Chicken Chasseur without wine?
Yes. Use extra chicken stock and add a little lemon juice or white wine vinegar for balance.
Chicken Chasseur (French Hunter’s Chicken) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings 1x
Description
This chicken chasseur recipe, also called Poulet Chasseur, is a classic French hunter’s chicken dish made with braised chicken, mushrooms, tomatoes, herbs, and a rich white wine sauce.
Ingredients
- 6 bone-in, skin-on chicken thighs or mixed chicken pieces, about 3 lb / 1.4 kg
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 oz / 340 g cremini mushrooms, sliced
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 3/4 cup / 180 ml dry white wine
- 1 cup / 240 ml chicken stock
- 1 cup / 240 g diced tomatoes, with juices
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
- 2 tablespoons chopped fresh parsley
- Extra salt and pepper, to taste
Instructions
- Dry and season the chicken well. Pat each piece of chicken very dry with paper towels, especially on the skin side. This step is important because wet chicken will steam instead of sear. Season all sides with salt and pepper. Let the chicken sit for 10 minutes while you prepare the mushrooms, shallots, garlic, and herbs.
- Sear the chicken until golden. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down in the hot pan. Let it cook without moving for 6 to 8 minutes, or until the skin is deep golden brown and releases easily from the pan. Turn the chicken and brown the other side for 3 to 4 minutes. Move the chicken to a plate. It will finish cooking later.
- Cook the mushrooms for deep flavor. Lower the heat to medium and add the butter. Add the sliced mushrooms in an even layer. Cook for 6 to 8 minutes, stirring only sometimes, until they release their liquid and start to brown. Do not rush this step. Browned mushrooms make the chasseur sauce taste rich and earthy.
- Soften the shallots and garlic. Add the chopped shallots to the mushrooms and cook for 2 to 3 minutes, until soft and lightly sweet. Add the garlic and cook for 30 seconds. Stir often so the garlic does not burn.
- Cook the tomato paste. Add the tomato paste and stir it into the mushrooms and shallots. Cook for 1 minute, until it darkens slightly and smells rich. This small step removes the raw tomato taste and gives the sauce more depth.
- Deglaze with white wine. Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 3 to 4 minutes so the sharp alcohol flavor cooks off and the sauce begins to reduce.
- Build the chasseur sauce. Add the chicken stock, diced tomatoes, thyme, and tarragon. Stir everything together until the sauce is even. Taste lightly and add a small pinch of salt if needed, but remember the sauce will reduce as it cooks.
- Braise the chicken gently. Return the chicken to the pot, skin-side up. The skin should sit above the sauce so it stays nicer in texture. Cover the pot and simmer over low heat for 25 to 30 minutes, or until the chicken reaches 165°F / 74°C inside. The sauce should bubble gently, not boil hard.
- Thicken and finish the sauce. Remove the lid and simmer for 5 to 10 more minutes if the sauce looks thin. Taste and adjust salt and pepper. Stir in fresh parsley right before serving. The sauce should be glossy, savory, lightly tangy, and full of mushroom flavor.
- Serve warm. Spoon the mushroom tomato sauce onto plates, then place the chicken on top. Garnish with extra parsley or tarragon. Serve with mashed potatoes, rice, noodles, or crusty bread.
Notes
- For the best flavor, use bone-in, skin-on chicken. If using boneless chicken breasts, reduce the cooking time so they do not dry out.
- For a thicker sauce, simmer uncovered at the end instead of adding flour. If making this dish ahead, cool it fully before storing.
- Reheat gently with a splash of stock to keep the chicken moist.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 425
- Sugar: 5g
- Sodium: 790mg
- Fat: 25g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
