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Chicken Chasseur is the kind of meal that turns a weekend dinner into a special occasion. The combination of tender chicken simmered in a robust tomato and mushroom sauce tastes like pure comfort but comes with that unmistakable French flair. This is my go-to recipe when I want to really impress or settle into a classic meal that’s worth every minute.
The first time I made this recipe was after a trip to Paris. Now my family requests it whenever we crave something warm and celebratory. The leftovers usually disappear by lunchtime the next day.
Ingredients
- Russet potatoes: three of them for classic creamy mashed potatoes to soak up the sauce pick firm potatoes without any green spots
- Butter: four tablespoons divided for richness and a velvety mouthfeel choose high-quality European style if you can
- Olive oil: four tablespoons brings a fruity note to sear the chicken opt for extra virgin for the best aroma
- Bone-in chicken pieces: about three pounds keep the bones for deeper flavor use a combination of thighs and drumsticks for tenderness
- Kosher salt: two teaspoons brings out all the flavors look for clean white crystals
- Black pepper: half a teaspoon for subtle heat mark out coarsely ground for a bit of bite
- Cremini mushrooms: one pound for earthiness and meaty texture select firm mushrooms with no blemishes
- Shallots: one quarter cup diced for sweetness and complexity choose ones that feel heavy and not sprouting
- Garlic: one and a half tablespoons minced to infuse the dish with savory aroma use fresh cloves for punch
- Cognac or brandy: half a cup to add depth and a touch of luxury pick a bottle you’d at least drink on its own
- White wine: half a cup for acidity and brightness pick something dry and crisp
- Tomato paste: three tablespoons for intense tomato flavor go for double concentrated if available
- Roma tomatoes: two diced because fresh tomatoes lighten the sauce look for vibrant red
- Chicken stock: one and a half cups for the savory backbone use homemade or a good store brand without a lot of salt
- Beef stock: half a cup enhances richness and gives extra oomph
- Sour cream: a quarter cup added at the end for silkiness and tang use full-fat for creamy results
- Fresh tarragon: two tablespoons offers a fragrant slightly sweet herbal note always choose bright green leaves
- Fresh parsley: two tablespoons brightens the finish with freshness snip from a large bunch right before serving
Instructions
- Prep the Ingredients:
- Wash and peel the potatoes cut into chunks and set aside for later. Dice shallots mince the garlic chop the mushrooms and fresh herbs. Season the chicken well with kosher salt and black pepper on all sides.
- Brown the Chicken:
- Heat half the butter and the olive oil in a large heavy-bottomed pan over medium heat. Lay in the chicken skin-side down sear for eight minutes and flip to brown the other side for another eight minutes. Do not rush this stage since it creates golden crispy edges and locks in moisture. Remove chicken and tent with foil.
- Sauté Mushrooms and Aromatics:
- In the same pan add chopped mushrooms sauté for three minutes until they start to brown and release their juices. Now add diced shallots and minced garlic stir constantly for another minute until fragrant but not burned which deepens the flavor base.
- Deglaze with Cognac and Wine:
- Pour in the cognac stir and scrape any browned bits from the pan. Allow the alcohol to bubble for a minute to cook off the harsh notes. Add the white wine reduce by simmering for about two minutes to intensify the sauce and mellow the flavors.
- Simmer Sauce with Tomatoes and Broth:
- Blend in the tomato paste and stir until smooth. Add diced Roma tomatoes chicken stock beef stock and the sour cream. Keep the heat at a gentle simmer let it cook uncovered until the sauce thickens to your liking about fifteen to twenty minutes.
- Return Chicken and Finish:
- Stir in the fresh tarragon and remaining butter until glossy. Nestle the browned chicken pieces back into the sauce. Let everything bubble together for about five minutes so the flavors marry. Garnish with parsley just before serving for a bright finishing touch.
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I am always amazed how the tarragon transforms this sauce with its unique sweet anise flavor. The first time I served this dish for my parents anniversary they said it tasted better than any restaurant version they had.
Storage Tips
Let leftovers cool completely before storing. Refrigerate in an airtight container for up to three days. The sauce may thicken more overnight so add a splash of chicken stock or water when reheating to loosen it up.
Ingredient Substitutions
If you are out of cognac dry sherry works nicely for a similar depth. Boneless chicken thighs can be swapped for bone-in pieces but reduce simmer time by about ten minutes. Replace sour cream with a few spoonfuls of crème fraîche for an ultra-French touch.
Serving Suggestions
Always pair with creamy mashed potatoes or buttered noodles to soak up every drop of sauce. For a lighter side try simple steamed green beans or a crisp green salad with a bright vinaigrette.
Cultural Context
Chicken Chasseur borrows its name from the French word for hunter referring to the wild mushrooms and foraged herbs often used in the original recipe. This rustic classic has been warming French tables for generations and truly captures that country kitchen spirit.
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Chicken Chasseur is one of those heritage recipes that turns even a dreary weeknight into a cozy celebration. Turning humble ingredients into something extraordinary is what French home cooking is all about. If you want to practice classic technique or just want to see a table full of happy faces this dish always delivers.
Frequently Asked Questions
- → What cut of chicken works best for chasseur?
Bone-in, skin-on pieces such as thighs and drumsticks provide the best flavor and tenderness in this classic dish.
- → Can I substitute brandy for cognac?
Yes, brandy can be used in place of cognac and will also lend a rich, aromatic depth to the sauce.
- → What mushrooms are ideal for this dish?
Cremini mushrooms are recommended, but white button or wild mushrooms can also be used depending on preference.
- → How do you achieve a rich sauce consistency?
Simmering with tomato paste, stocks, and dairy, and allowing the liquids to reduce, creates a lush, flavorful sauce.
- → What side dishes pair well with chicken chasseur?
Classic pairings include mashed potatoes, roasted vegetables, or crusty French bread to soak up the sauce.
- → Is this dish suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free. Always check labels for processed items to ensure compliance.