Chicken Chasseur

French “hunter’s chicken,” or chicken chasseur (sha-sir) is one of my go-to dishes when the nights get cooler and I need a dinner that’s both comforting but healthy.
It’s a classic French dish I learned as part of the “mother sauces” segment of culinary school eons ago. I still make it for myself for a cozy dinner and trot it out for guests for dinner parties as well. 

Dishes with the “hunter’s” moniker always involve mushrooms, and this dish is no different. Generally, I use creminis, but wild mushrooms add heartiness and more intricate flavors.
The earthiness of the mushrooms pairs with shallots and tomatoes to create a yummy sauce in the fond left in the pan after browning chicken thighs. Butter is a traditional way to help thicken the sauce, but I opt for a lower fat method by skipping the butter and adding a little flour.
A quick simmer yeilds a sauce so good, it simply begs to be served with mashed potatoes, polenta, or a homemade baguette to mop it all up. Talk about comforting! 

Chicken Chasseur Ingredients

Chasseur sauce relies on the earthiness of mushrooms paired with the acidity of tomatoes and white wine. Don’t sleep on the fresh herbs, they’re key to French cooking!

For the Chicken and Vegetables

• Chicken thighs: I use bone-in, skin-on thighs because the dark meat won’t dry out when braised. You can also use chicken drumsticks.
• Extra virgin olive oil helps the chicken brown to a golden-brown hue.
• Mushrooms: I use cremini mushrooms (aka baby portobellos) because they have a deeper flavor than white button mushrooms, and they’re both affordable and easy to find. If you have access to wild mushrooms, use those instead! I’ve had great luck with meatier varieties like lobster mushrooms, porcini, and even wild-cultivated shiitake mushrooms. More delicate chanterelles or morels tend to get lost in the rustic sauce. 
• Shallots and garlic: shallots are traditional as they add a milder, more refined flavor to the sauce. Substitute red onions in a pinch. Garlic lends a savory base note.
• Herbs: I use fresh thyme as it’s in my garden, though dried thyme will work, though it won’t be quite as lively tasting in such a quick braise. Finishing the dish with chopped parsley and tarragon adds freshness to this savory French classic. The tarragon is optional, but it does lend a distinctive anise flavor I associate with classic French cooking. 

For the Sauce

• Dry white wine like sauvignon blanc or chenin blanc helps loosen the brown bits in the pan and adds bright acidity to the rich sauce. Feel free to use additional chicken stock or broth with a splash of white wine vinegar added. 
• All-purpose flour helps thicken the ingredients into a silky sauce. For a gluten-free option, use a cornstarch slurry to thicken the sauce at the end instead. 
• Canned tomatoes add color and sweetness. I use “petite diced” tomatoes for a more refined texture in finished sauce. 
• Chicken stock: the savory golden liquid adds flavor to this chicken-based dish. Use homemade if you can or low sodium store-bought stock or broth. 

How to Make Chicken Chasseur

Chicken chasseur is a one-pan wonder that delivers a complex sauce and tender chicken in one pan in less than an hour. Here’s how to make it:

• Prep the chicken. Trim off any excess skin from the edges of 2 pounds of bone-in, skin-on chicken thighs (about 6). Season the chicken on both sides with salt and pepper.
• Brown the chicken. Heat 1 tablespoon olive oil in a large lidded skillet or sauté pan over medium heat. Add the chicken thighs skin side down, and cook without disturbing them until golden brown on the bottom, 6 minutes. Flip with tongs and cook on the second side until golden, 5 minutes more. Transfer to a large plate and set aside. The chicken doesn’t need to be cooked through at this point. 
• Sauté the vegetables. Add 1/2 pound sliced cremini mushrooms to the pan and cook over medium heat, stirring occasionally, until they begin to give off their liquid, 4 minutes. Add 1/2 cup chopped shallots (2 large) and 2 teaspoons fresh chopped thyme (or 1 teaspoon dried thyme) and cook, stirring frequently until tender, 3 minutes. Add 2 minced garlic cloves and cook, stirring constantly, until fragrant, 1 minute. 

Make the Sauce

• Deglaze the pan. Add 1/2 cup dry white wine and cook, stirring up the browned bits on the bottom of the pan until evaporated, 1 minute. 
• Make the sauce. Add 1 tablespoon all-purpose flour to the pan and cook, stirring constantly, until the mixture begins to stick to the bottom of the pan, 1 minute. Add 1 (14-ounce) can diced tomatoes (preferably “petite diced”) and 1 cup chicken stock and stir to combine. Bring to a simmer over medium-high heat. 
• Braise the chicken. Transfer the chicken thighs, skin side up, along with any accumulated juices on the plate, to the pan. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover the pan and continue to simmer, stirring the sauce occasionally, until an instant-read thermometer registers at least 165ºF when inserted into the center of the largest thigh without touching the bone and the sauce has thickened, about 15 minutes. 
• Finish and serve. Taste the sauce and add salt and pepper to the sauce to taste. Garnish with chopped fresh tarragon or parsley and serve. 

Make it Your Own

Chicken chasseur was traditionally made with game birds like pheasant or grouse. With that in mind, you could use a dark meat game of your choice.
If you’re using a fattier type of poultry like goose or duck, be sure to skim any excess fat off the top of the sauce before serving. I’m not a hunter myself, so sometimes I’ll use turkey thighs to mimic the rich flavor of game birds. 

The herbs are really adaptable! The classic herbs for chasseur are thyme, parsley, and tarragon, but you certainly can change things up in this rustic dish. Basil will add a sweet summery touch, while rosemary will add resinous forest vibes. Opt for fresh herbs if you can, this dish doesn’t simmer for long, so dried herbs tend to taste, well, dry. 

What to Serve With Chicken Chasseur

This French classic can stand on its own, but traditionally it is served with a starchy side dish to catch all the delicious sauce.
In France, that often means creamy Roasted Garlic Mashed Potatoes but you could also opt for egg noodles or Creamy Polenta. For extra French feels, serve it alongside a homemade baguette for mopping up the last bits of the silky sauce on your plate. 

Since the dish itself is full-flavored and contains lots of vegetables, I tend to keep it simple and serve it solely with a starch.
If you do want something green on the table, consider countering the richness of the sauce with a crisp green frisée salad, either with or without savory blue cheese and crispy prosciutto. To stay in the French theme, round out this special meal with a classic French pear tart.