Chicken Chasseur is a simple, one pot dinner. Commonly known as Hunter’s chicken, this rich, wine-simmered chicken dish cooks up tender and flavorful in under an hour. Don’t be intimidated by the fancy name. Chicken Chasseur, or Hunter’s Chicken, is a simple French country meal. What I like about country French cooking is the simplicity.
There isn’t a lot of “over-thinking” about preparing a meal. They use what’s available and fresh at the moment. (This post was originally published on March 3rd, 2014, and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases)
If she had some fresh herbs in her garden, she would have finished the dish with a sprinkle or two. I still haven’t gotten on board with the instant pot, because even on the stove-top, Chicken Chasseur is ready in less than an hour and is made all in one pot. Traditionally, Chicken Chasseur is finished with fines herbs.
What are fines herbs?
Fines herbs is a mixture of finely chopped fresh tarragon, thyme, parsley, and chervil. Chervil is difficult to find to find in the US, so it’s ok to skip it. Fines herbs are used to garnish a dish, but is also featured in the classic Omelette aux fines herbes.
Keeping it gluten free and lower in carbs.
Generally when I’m remaking a recipe, I try to see if I can eliminate the flour without sacrificing the flavor or consistency. Dredging the chicken in flour before browning helps thicken the sauce. By skipping this, the sauce will be a bit thinner, but the flavor will still shine through. If you’re not watching your carbs, by all means serve it with mashed potatoes or buttered noodles. If you are following a low-carb life-style, you’ll find it’s delicious on its own!
How to make Chicken Chasseur
The ingredients are simple. You’ll need about 3-3 1/2 pounds of chicken. You can either bone a whole bird to get an equal amount of white and dark meat, or buy the pieces you prefer. Our family loves thighs, but if you prefer breast meat, you can certainly use just breasts. Leave the skin on to retain juiciness and flavor, and remove it after if you prefer.
Season the chicken pieces, then sauté the bacon. The rendered fat will help brown the chicken pieces. Remove the bacon and brown the chicken.
Don’t crowd the chicken!
Depending on the size of your pan, brown the chicken pieces, 2 or 3 at a time. Next add the mushrooms and onions, stirring about 5 minutes.
Then you’ll deglaze the pan with the wine and brandy. Then add the chicken, herbs and tomatoes.
Reduce the heat and cook for about 45 minutes. Once the chicken is cooked, remove it to dish and cover to keep warm. Because there is no added flour in this recipe, you’ll need to reduce the remaining liquid to thicken it slightly. Then enrich the sauce with a Tablespoon or two of butter. Adjust seasoning and add chicken back to sauce to serve. Garnish with additional fresh herbs.
Bone-in or boneless chicken?
What to serve with chicken Chasseur?
- 3 1/2 pound chicken or chicken pieces
- 3-4 slices bacon chopped
- 8 ounces mushrooms cut in half or quartered depending on the size.
- 1 cup onions or shallots or a combination of both, chopped
- 1 14 ounce can diced tomatoes
- 2 sprigs fresh thyme chopped
- 1 Tablespoon tarragon fresh, chopped
- 1/2 cup dry white wine
- 2-3 Tablespoons brandy or cognac optional
- 2 Tablespoons butter
- Kosher salt and pepper to taste
- 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. Remove browned pieces and place on a plate and continue cooking remaining pieces.
- Add 1/2 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, herbs and chicken pieces to pot, 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.
- Cut up a whole chicken, or use a combination of legs, thighs and breasts.
- Don't crowd the chicken when browning.