Don’t be intimidated by the fancy name, Chicken Chasseur, or Hunter’s Chicken, is a simple French country meal.
A hunter would have brought back his game and maybe a few mushrooms he’d found along the way, and his wife would have thrown the lot in a pot with some wine and simmered until tender. It’s ready in less than an hour and cooks all in one pot!
Traditionally Chicken Chasseur is finished with fine herbes, I used just fresh tarragon, thyme and parsley, as chervil is more difficult to find. I also skipped dredging my chicken pieces in flour to keep it gluten free and added a few slices of bacon for more flavor.
- 1 3½ to 4 pound chicken cut up or chicken pieces
- 3 slices bacon, sliced
- 8 ounces button or small brown mushrooms, cut in half or quartered depending on the size.
- 1 cup chopped onions or shallots, or a combination of both
- 1 14 ounce can diced tomatoes
- 2 or 3 springs of fresh thyme, chopped
- 1 Tablespoon fresh chopped tarragon
- ½ cup dry white wine
- 2 Tablespoons butter
- Kosher salt and pepper
- 2-3 Tablespoons brandy or cognac (optional)
- Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Add ½ of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side. Remove browned pieces and place on a plate and continue cooking remaining pieces.
- Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
- Add wine and brandy, and deglaze pan. Add tomatoes and herbs, cover and reduce heat to medium-low and cook for an additional 45 minutes.
- Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.
- Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
- Season with additional salt and pepper and additional chopped herbs.
- Serve with mashed potatoes or buttery noodles.