Cozy Chicken Chasseur (French Hunter’s Chicken)
Chicken Chasseur is a classic French comfort dish featuring tender chicken simmered in a rich tomato-wine sauce with earthy mushrooms and fresh herbs. Imagine the aroma of caramelized onions and garlic mingling with buttery mushrooms as everything bubbles together the scent alone will wrap your kitchen in cozy warmth.
When I first made this for friends on a chilly evening, the laughter got quieter and the only sound was the clink of forks everyone went back for seconds, drawn in by that silky, old-world sauce. What makes this version special? It’s one-pot simple, uses everyday ingredients, and delivers layers of deep, savory flavor without fuss or fancy skills. Your next cozy, nostalgia-filled dinner starts right here let’s bring this French favorite to your table.
Why You’ll Love This Cozy French Classic
- Rich, velvety sauce: Each bite charms with tender chicken simmered in a tomato-wine sauce, where earthy mushrooms and fresh herbs mingle for real depth and old-world soul.
- One-pot comfort: Everything comes together in a single pot so you get big, layered flavors without a sink full of dishes or a complicated to-do list.
- Irresistible aroma: While it simmers, your kitchen fills with the comforting scent of sautéed onions, tarragon, and golden chicken guaranteed to coax everyone to the table.
- Homey warmth: Chicken Chasseur wraps you in its rustic embrace, serving up soothing French nostalgia that turns any dinner into a heartfelt, homemade occasion.
Ingredients You’ll Need
- Chicken thighs or breasts: Opt for bone-in, skin-on thighs or breasts for juicy, flavorful chicken that stands up to long simmering and creates that irresistible, golden seared crust.
- Button mushrooms: Sliced white mushrooms add a hearty bite and earthy flavor, soaking up the sauce beautifully for perfect, savory nibbles in every forkful.
- Onions and shallots: Both bring sweetness and depth, melting into the sauce to round out the stew’s flavor.
- Garlic cloves: Fresh garlic offers gentle warmth and layers of cozy, homey aroma.
- Tomatoes & tomato paste: Tomato paste forms the saucy backbone, imparting sweet-tangy depth and a vibrant, red-amber hue.
- Dry white wine: A splash of white wine (like Chardonnay) brightens the sauce, enhancing all the rustic flavors and bringing elegant acidity.
- Brandy: This unexpected splash boosts the sauce with a subtle, luxuriously rounded note.
- Beef stock: Low-sodium beef broth gives the sauce richness, body, and a beautiful savory backbone.
- Unsalted butter: Cold butter swirled in at the end makes for a silky, glossy finish without heaviness.
- Fresh tarragon or parsley: Chopped herbs sprinkled at the end keep the flavors fresh and bright.
- Pantry staples: All-purpose flour, vegetable oil, salt, and pepper tie everything together with a fuss-free, everyday touch.
How to Make Chicken Chasseur
- Sear the Chicken
Pat chicken dry, then season and dust with flour. Sear each piece in oil and butter until the skin turns crisp and deeply golden this is where that crave-worthy flavor begins. - Sauté the Veggies
In the same pan, toss in sliced mushrooms and onions. Sauté until fragrant and caramelized at the edges, then add minced garlic for a quick swirl of aroma. - Deglaze with Wine and Brandy
Pour in brandy and white wine, letting them bubble and reduce. Scrape up all those delicious browned bits from the pan the flavor payoff fills your kitchen with a savory, French bistro scent. - Build the Tomato-Wine Sauce
Stir in tomato paste, then pour in beef stock along with a pinch of salt and pepper. Everything melds together into a rich, glossy sauce. - Simmer Everything Together
Nestle chicken back in, skin-side up. Cover and gently simmer, then uncover so the sauce can thicken, while your kitchen turns cozy with wafting aromas. - Finish with Butter and Herbs
Remove chicken briefly, swirl in cubes of cold butter, and finish with fresh tarragon for a silky, velvety final touch.
If you love saucy skillet chicken, be sure to check out my Creamy Garlic Chicken for another cozy dinner option!
Tips for the Best Results
- Pat the chicken dry for ultimate crispness: Removing moisture before you season and sear is the secret to golden, delicious skin that seals in every bit of juicy tenderness.
- Brown in batches for flavor: Don’t crowd the pan give each piece of chicken its moment so you build those deep, savory pan juices that become the backbone of your sauce.
- Simmer gently, then reduce uncovered: Covering first lets chicken become melt-in-your-mouth tender, while uncovering allows the sauce to thicken up lush and glossy without turning watery.
- Watch for silky, glistening sauce: You’ll know it’s right when the sauce coats a spoon and smells savory-sweet with a hint of wine and fresh herbs no gritty flour or runny texture, just velvety perfection.
- Taste and adjust before serving: Give the sauce a try does it need a pinch more salt or a squeeze of lemon? Trust your senses and let each taste guide you to cozy comfort.
Variations & Substitutions
- Dairy-Free and Gluten-Free Options: Skip the final butter swirl for a dairy-free finish, and use your favorite gluten-free flour blend to dredge the chicken for that signature golden crust.
- Switch Up the Protein: Prefer leaner cuts? Chicken breasts work beautifully, or swap in turkey thighs or drumsticks; both soak up the vibrant sauce and stay tender.
- Play With Veggies: Add diced carrots, celery, or even bell peppers to the onion and mushroom mix. It’s a delicious way to sneak in extra garden goodness or clean out your fridge.
- Wine Substitutions: No white wine? Try dry vermouth, apple cider, or a splash of chicken broth in a pinch – each brings its own cozy nuance.
- More Inspiration: Love comfort food with a twist? Check out Creamy Chicken and Gnocchi for more cozy dinner ideas.
Storage & Reheating
- In the Fridge: Let your Chicken Chasseur cool to room temp before transferring to an airtight container. It’ll stay cozy and flavorful for a few days, perfect for an easy weeknight dinner.
- Freezer-Friendly: This dish loves the freezer. Portion into containers, leaving a bit of space for the sauce to expand. Thaw in the fridge overnight for best texture and sauciness.
- Gentle Reheating: Warm leftovers slowly on the stovetop or in the microwave with a splash of broth or water to keep the chicken juicy and the sauce silky not dry.
- Batch Cooking Bonus: Making a big batch? You’ll appreciate these tips next time you revisit comfort in a bowl. For more freezer-friendly ideas, check out Million Dollar Chicken Casserole.
How to Serve This
- Ladle over buttered noodles or mashed potatoes: Chicken Chasseur is pure comfort spooned onto creamy mashed potatoes or twirled into wide egg noodles think glossy sauce pooling into every bite.
- Crusty bread for saucy moments: Serve with a thick slice of rustic sourdough or baguette to mop up every drop of the savory tomato-wine sauce.
- Brighten with greens: Scatter some fresh parsley or chopped tarragon on top, or pair your plate with lightly sautéed greens for a pop of color and freshness.
- Add a crisp salad: Tangy vinaigrette and tender leaves cut through the richness, making each forkful feel balanced and lively.
- Family-style coziness: Bring the skillet right to the table for a “help yourself” moment perfect for cozy gatherings or Sunday dinners.
- Try more cozy mains: If your crowd loves comfort food, you’ll probably also swoon for recipes like Cheesy Chicken Spinach Pasta as an extra option for your next meal.
Chicken Chasseur (French Hunter’s Chicken)
This cozy French classic features tender chicken simmered in a rich tomato-wine sauce with mushrooms and fresh herbs. One-pot comfort food that’s elegant enough for company, yet simple enough for a comforting family dinner.
Ingredients
Equipment
Method
- Pat the chicken dry thoroughly with paper towels. Season with 3/4 tsp salt and 1/2 tsp pepper. Coat all sides in flour, shaking off the excess.
- Heat vegetable oil in a large skillet over medium-high heat. Add 30g (2 tbsp) butter. Once foaming, sear chicken thighs skin-side down for 5 minutes until golden, then flip and cook for 1 minute more. Remove to a plate. Add drumsticks and brown on three sides, about 2 minutes per side. Transfer to the plate.
- In the same pan, add sliced mushrooms and onions. Cook over high heat for 5 minutes, stirring occasionally, until mushrooms start to wilt. Add minced garlic and cook 30 seconds until fragrant.
- Pour in brandy. Carefully flambé if desired, or let bubble for 20–30 seconds to burn off alcohol. Add white wine and simmer rapidly to reduce by half, scraping up any browned bits from the pan.
- Stir in tomato paste and cook for 1 minute. Pour in beef stock, add an extra pinch of salt and pepper, and stir well.
- Return chicken to the pan, skin-side up. Bring to a simmer, then reduce heat to medium. Cover and simmer 10 minutes. Uncover and simmer 20 minutes more to reduce and concentrate the sauce.
- Remove chicken to a plate. Increase heat and simmer sauce for about 3 minutes to thicken. Turn off the heat, scatter in half the cold butter and stir until melted. Add remaining butter and stir again for a silky, glossy sauce.
- Return the chicken to the pan and sprinkle with chopped tarragon. Serve with mashed potatoes, rice, or pasta.
Nutrition
Notes
For the crispiest chicken, always pat dry before seasoning and searing. Don’t crowd the pan – brown in batches for the deepest flavor. To make it dairy-free, skip the final butter swirl. Use gluten-free flour as needed. Add diced carrots or bell peppers for extra veggies, and substitute dry vermouth or chicken broth if you don’t have white wine. Enjoy over mashed potatoes, noodles, or with crusty bread.
Tried this recipe?
Let us know how it was!Can I make Chicken Chasseur ahead of time?
Absolutely! I love making it a day before an overnight rest in the fridge lets the flavors mingle even more deeply. Just reheat gently on the stove, adding a splash of broth to loosen the sauce until it’s glossy and steamy. Cozy dinner magic, ready when you are.
What wine should I use for the sauce?
Choose a dry white wine, like Chardonnay, Sauvignon Blanc, or Pinot Grigio. These create a bright, balanced sauce without adding sweetness. If you wouldn’t mind drinking it, it’ll make your Chicken Chasseur taste lovely and elegant think fragrant, mellow, and never sharp or bitter.
Can I use boneless chicken instead?
Yes, you can! Boneless thighs or breasts still turn out wonderfully tender, though you might miss a little extra richness from the bones. Just watch your cook time, since boneless pieces simmer a bit faster and stay juiciest when gently cooked.
How do I keep the sauce from turning out thin?
Don’t worry a few easy tricks help! Simmer uncovered toward the end so the sauce thickens and glistens, and swirl in a bit of cold butter for silkiness. You’ll know it’s ready when it coats a spoon and fills the kitchen with savory warmth.
