Chicken chasseur
Braised chicken in hunter’s sauce
In the mood for a true French classic? Our chicken chasseur, also known as poulet chasseur, is a comforting braised chicken dish with a rich sauce made from wine, mushrooms, and vegetables.
This is the kind of dish you can bring to the table with ease, yet it instantly feels like you are sitting in a cozy French bistro. It is full of flavor without being complicated to prepare. In England it is called hunter’s chicken, a name that refers to the origins of the dish. Hunters would cook their catch at the end of the day with whatever they found along the way, such as mushrooms and fresh herbs.
The origin of chicken chasseur
The word chasseur literally means hunter in French. Originally, this braised dish was prepared with game brought home from the hunt. As chicken became more widely available, it naturally took center stage. The sauce, known as chasseur sauce, is what gives the dish its signature flavor. It is made with cremini mushrooms, carrots, shallots, a little tomato paste, white wine, cognac, broth, and a couple of spoonfuls of sour cream for richness. The result is a deeply satisfying sauce that pairs beautifully with chicken (or game).
It is interesting to see how different countries have their own versions of this dish. In Italy it is known as pollo alla cacciatora, and in England as hunter’s chicken. The preparation may vary, sometimes with olives or bacon, sometimes with more tomato, but the foundation stays the same. Slowly cooked chicken in a flavorful sauce with mushrooms and herbs.
How the French serve it
In France, poulet chasseur often appears on the menu at traditional bistros. It is a classic one pan dish, served the old fashioned way. The French like to enjoy it with crusty baguette to soak up the sauce, or with mashed potatoes for a heartier meal. Roasted potatoes or French fries also work beautifully. Fries are secretly our favorite. We like to finish the dish with a little extra fresh parsley on top and sometimes a small splash of wine just before serving. And if you have leftovers, this is one of those dishes that tastes just as good the next day.
Full of flavor
What makes chicken chasseur stand out is how such simple ingredients come together in such a satisfying way. No complicated techniques are required, yet the dish is packed with flavor. The combination of wine, tomato, mushrooms, and vegetables gives it that unmistakable French bistro feel.
Whether you make it on a chilly fall day or serve it to friends over the weekend, chicken chasseur is always a dish that impresses. And if you are in the mood for more French classics after this one, try coq au vin or coq à la bière. Both are slowly braised and share the same rich, layered flavors that make French cooking so beloved.
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Chicken chasseur
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
In the mood for a true French classic? Our chicken chasseur is a comforting braised chicken dish with a rich sauce made from wine, mushrooms, and vegetables.
Ingredients
- 3 1/4 lb chicken leg quarters (or 1 3/4 lb boneless, skinless chicken thighs)
- 9 oz cremini mushrooms
- 1/2 cup dry white wine
- 1/4 cup cognac
- 3 shallots
- 2 cloves garlic
- 1 carrot
- 1 chicken bouillon cube (0.36 oz)
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- 1 tablespoons all purpose flour
- Fresh parsley
- Butter
- Salt and black pepper
Instructions
- Cut the chicken drumsticks into large pieces, or use chicken thighs instead, and season all over with salt and black pepper. Melt a knob of butter in a large skillet and cook the chicken over medium heat until golden brown on all sides. Lower the heat and cook for about 30 minutes, turning occasionally, until cooked through.
- Meanwhile, finely chop the shallots and garlic. Slice the cremini mushrooms and cut the carrot into thin half moons.
- Remove the chicken from the pan and set aside, covered.
- In the same pan, cook the mushrooms and carrot over medium heat for about 7 minutes, until the mushrooms release their moisture and begin to brown. Add the shallots and garlic and cook for 1 to 2 minutes, stirring.
- Lower the heat and sprinkle in 1 to 2 tablespoons flour. Cook for 1 to 2 minutes, stirring, until the flour is cooked.
- Pour in the cognac and white wine and cook over high heat for 1 minute, until the alcohol has partly evaporated.
- Add just over 1 cup warm water along with the crumbled bouillon cube. Stir in the tomato paste and 2 to 3 tablespoons sour cream. Add a generous handful of finely chopped fresh parsley.
- Bring to a boil, then let simmer over low heat for 5 minutes, until the sauce thickens.
- Return the chicken to the pan, cover, and let warm through for another 5 to 10 minutes. Serve with extra parsley if desired.
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing
- Cuisine: French
