Chicken Chasseur is a classic rustic French dish that combines tender braised chicken with earthy mushrooms, tomatoes, fresh herbs, and a rich savory sauce. I love how the slow simmering process allows all the flavors to blend together, creating a comforting meal that feels elegant while remaining simple enough for a family dinner.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-quality flavor with straightforward ingredients and easy cooking techniques. The combination of mushrooms, tomatoes, and fresh herbs creates a deeply flavorful sauce that perfectly complements the juicy chicken. I also appreciate how versatile it is, pairing beautifully with mashed potatoes, rice, noodles, or crusty bread. The one-pot preparation makes cleanup easier while still producing a rich and satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 bone-in, skin-on chicken thighs or mixed chicken pieces
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
12 oz cremini mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 cup chicken stock
1/2 cup white grape juice
1 cup diced tomatoes with juices
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Extra salt and pepper, to taste
Directions
I pat the chicken dry and season all sides with kosher salt and black pepper. I let it rest for about 10 minutes.
Then I heat the olive oil in a large Dutch oven over medium-high heat. Next I place the chicken skin-side down and sear it for 6 to 8 minutes until golden brown. I turn the chicken and brown the other side for 3 to 4 minutes before transferring it to a plate.
I reduce the heat to medium and add the butter. Then I cook the sliced mushrooms for 6 to 8 minutes until they become browned and flavorful.
I stir in the chopped shallots and cook them for 2 to 3 minutes. Then I add the minced garlic and cook for about 30 seconds.
Next I mix in the tomato paste and cook it for 1 minute while stirring constantly.
I pour in the white grape juice and lemon juice, scraping up the browned bits from the bottom of the pot. I let the mixture simmer for 3 to 4 minutes.
Then I add the chicken stock, diced tomatoes, thyme, and tarragon, then stir everything together.
I return the chicken to the pot with the skin facing up. I cover the pot and simmer gently for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
After that I remove the lid and continue simmering for 5 to 10 minutes if I want the sauce to thicken further. I taste and adjust the seasoning with additional salt and pepper if needed.
I stir in the fresh parsley and serve the Chicken Chasseur warm with mashed potatoes, rice, noodles, or crusty bread.
Servings and timing
Servings: 4 to 6 servings
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 410 kcal per serving
Variations
I sometimes use a mix of chicken thighs and drumsticks for extra variety in texture.
I like adding pearl onions for a slightly sweeter flavor profile.
Occasionally I substitute button mushrooms or wild mushrooms when cremini mushrooms are unavailable.
I add a pinch of smoked paprika when I want a deeper, slightly smoky flavor.
I serve the dish over creamy polenta for a different but equally comforting presentation.
Storage/Reheating
I store leftover Chicken Chasseur in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months.
When reheating, I place the chicken and sauce in a covered skillet over medium-low heat until warmed through. I can also reheat individual portions in the microwave using short intervals, stirring the sauce occasionally to ensure even heating.
Related Recipes:
- French Chicken Casserole
- Fried Sliced Mushrooms with Ranch
- Savory Chicken with Mushrooms and Potatoes
FAQs
What does Chicken Chasseur mean?
I know Chicken Chasseur translates to “hunter’s chicken” in French. The dish traditionally features chicken cooked with mushrooms, tomatoes, and herbs in a flavorful sauce.
Can I use boneless chicken instead?
I can use boneless chicken thighs if preferred. I simply reduce the simmering time slightly to avoid overcooking the meat.
What side dishes pair best with Chicken Chasseur?
I enjoy serving it with mashed potatoes, buttered noodles, rice, polenta, or crusty bread because they soak up the delicious sauce beautifully.
Can I make this recipe ahead of time?
I often prepare it a day in advance because the flavors continue to develop as it rests. I reheat it gently before serving.
How do I thicken the sauce if it is too thin?
I simmer the sauce uncovered for several extra minutes. This allows excess liquid to evaporate and creates a richer consistency.
Conclusion
I find Chicken Chasseur to be one of the most comforting French chicken dishes thanks to its combination of tender braised chicken, savory mushrooms, aromatic herbs, and rich tomato-based sauce. The one-pot preparation keeps the process manageable while delivering layers of flavor that make every bite satisfying. Whether I serve it for a cozy family meal or a special weekend dinner, this classic recipe always feels hearty, elegant, and deeply comforting.
📖 Recipe:
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Chicken Chasseur
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings
- Diet: Halal
Description
Chicken Chasseur is a classic French braised chicken dish featuring tender chicken, mushrooms, tomatoes, and fresh herbs simmered in a rich savory sauce. This comforting one-pot meal delivers elegant flavor with simple ingredients.
Ingredients
6 bone-in, skin-on chicken thighs or mixed chicken pieces
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
12 oz cremini mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup white grape juice
1 tablespoon fresh lemon juice
1 cup chicken stock
1 cup diced tomatoes with juices
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Extra salt and pepper, to taste
Instructions
- Pat the chicken dry and season with kosher salt and black pepper. Let rest for 10 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down for 6 to 8 minutes until golden brown. Turn and brown the other side for 3 to 4 minutes, then transfer to a plate.
- Reduce heat to medium and add the butter. Cook the mushrooms for 6 to 8 minutes until browned.
- Add the shallots and cook for 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
- Mix in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the white grape juice and lemon juice, scraping up any browned bits. Simmer for 3 to 4 minutes.
- Add the chicken stock, diced tomatoes, thyme, and tarragon. Stir well.
- Return the chicken to the pot with the skin facing up. Cover and simmer gently for 25 to 30 minutes, or until the chicken reaches 165°F (74°C).
- Remove the lid and simmer for 5 to 10 minutes more if a thicker sauce is desired.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Stir in the fresh parsley and serve warm.
Notes
Use a mix of chicken thighs and drumsticks for added texture.
Pearl onions can be added for a sweeter flavor.
Button mushrooms or wild mushrooms may be substituted for cremini mushrooms.
Add a pinch of smoked paprika for a subtle smoky note.
Serve with mashed potatoes, rice, noodles, polenta, or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months in freezer-safe containers.
Reheat gently on the stovetop or in the microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Braise
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
