Chicken Chasseur

Chicken Chasseur, also known as Hunter’s Chicken, is a rustic French dish made with tender chicken simmered in a flavorful sauce of white wine, tomatoes, mushrooms, and fresh herbs. It’s cozy, elegant, and deeply comforting—perfect for a fall or winter evening when I want something hearty and satisfying without being overly heavy. This classic skillet dinner is rich in flavor and surprisingly easy to pull together.

Why You’ll Love This Recipe

I love Chicken Chasseur because it feels fancy but comes together with everyday ingredients in just one pan. The combination of chicken, mushrooms, wine, and herbs creates a sauce that’s earthy, savory, and full of depth. Whether I serve it over mashed potatoes, buttered noodles, or crusty bread, this dish always makes a warm and memorable meal. Plus, it’s just as good reheated the next day—if there’s any left.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or legs

• Salt

• Black pepper

• Olive oil or butter

• Onion, finely chopped

• Garlic, minced

• Mushrooms, sliced

• Tomato paste

• White wine (dry)

• Chicken broth

• Fresh thyme

• Fresh tarragon (optional but traditional)

• Chopped tomatoes (canned or fresh)

• Parsley, for garnish

Directions

1. I season the chicken pieces with salt and pepper.

2. In a large skillet or Dutch oven, I heat olive oil over medium-high heat and sear the chicken skin-side down until golden brown. I flip and brown the other side, then remove the chicken and set it aside.

3. In the same pan, I sauté the chopped onions and mushrooms until softened and lightly browned. I stir in the garlic and cook for another 30 seconds.

4. I add the tomato paste and cook it for 1–2 minutes to deepen the flavor.

5. I deglaze the pan with white wine, scraping up any browned bits. Then I stir in chicken broth, chopped tomatoes, thyme, and tarragon.

6. I return the chicken to the pan, cover it, and simmer on low heat for 30–35 minutes until the chicken is cooked through and tender.

7. I uncover and simmer for another 5–10 minutes to reduce and thicken the sauce slightly.

8. I serve it hot, garnished with fresh parsley and paired with a hearty side.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: Around 1 hour

Variations

• I sometimes use boneless, skinless thighs for a lighter version—just reduce the simmer time slightly.

• For extra richness, I stir in a tablespoon of butter at the end.

• I’ve made it with red wine instead of white for a deeper, bolder sauce.

• If I want it creamy, I stir in a few tablespoons of crème fraîche just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce in a skillet over medium-low heat until hot. It reheats beautifully, and the flavors get even better the next day. I don’t recommend microwaving the chicken too long, as it can dry out the meat.

FAQs

What does “Chasseur” mean?

“Chasseur” means “hunter” in French. The dish is inspired by rustic, hearty meals traditionally made by hunters using mushrooms and herbs foraged from the woods.

Can I use chicken breasts?

Yes, but I prefer thighs or legs since they’re juicier and hold up better to long simmering. If using breasts, I keep an eye on them so they don’t overcook.

Do I need fresh herbs?

Fresh thyme and tarragon really enhance the flavor, but I’ve used dried herbs in a pinch—just use less since they’re more concentrated.

Can I make this dish ahead?

Yes, and it actually tastes better the next day. I just cool it completely, refrigerate it, and reheat it gently on the stovetop when I’m ready to serve.

What’s the best side to serve with Chicken Chasseur?

I usually serve it with mashed potatoes, egg noodles, or crusty bread to soak up the sauce. Rice or polenta also work beautifully.

Conclusion

Chicken Chasseur is a timeless, comforting dish that brings together bold flavor and rustic simplicity in one pan. I love how the wine, mushrooms, and herbs create a sauce that’s both elegant and soul-warming. Whether I’m cooking for guests or just a quiet dinner at home, this dish never fails to impress—and it always earns a spot on my cold-weather favorites list.

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