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.
Chicken Chasseur, “Hunter Style” chicken with mushrooms, tomatoes and herbs.
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. This post contains affiliate links).
Most likely this traditional French dish originated when a hunter would have brought back his game, (or killed a chicken). He might have found a few mushrooms he’d found along the way. His wife would have thrown everything in a pot with some wine, and simmered until tender. 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!
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Chicken Chasseur
Ingredients
- 3 1/2 pound chicken cut up 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 or 3 springs of fresh thyme chopped
- 1 Tablespoon fresh chopped tarragon
- 1/2 cup dry white wine
- 2 Tablespoons butter
- Kosher salt and pepper
- 2-3 Tablespoons brandy or cognac optional
Instructions
- 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 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.
Nutrition
More easy chicken recipes to try:
Joanne T Ferguson says
G’day! This looks like SUCH a delish dish! YUM! Wish I could try some right now!
Cheers! Joanne
Cynthia says
Thank you Joanne!
Bijouxs says
Cynthia- A great take on the classic – must try!
Cynthia says
Thank you Lynne.
paul moore says
Nicely done!
Cynthia says
Thank you Paul.
Rachel S says
Step 1 says to remove the chicken to a dish. When do you return it to the pan?
Cynthia says
Thanks for catching that Rachel! At step 3 when you add the tomatoes and herbs to the pan, you add back the browned chicken pieces and continue cooking.
Julie says
I just made this and I’m obsessed! New favorite chicken dish 🙂 The only thing I modified was adding a few cloves of minced garlic in with the onions and shallots. Thanks for the recipe!
Heather Kinnaird says
yum! this looks like a wonderful fall supper
Carol says
Sounds fabulous – just one quick question – when do you remove the bacon from the pan? Do you just leave it in while all the chicken is still browning, or remove when it looks crispy? I’m definitely going to make this in the next week or so. Looks absolutely wonderful! Gluten free too! Thanks!
Carol says
This is a terrific way to make a “gourmet” chicken dish! My hubby (who is not a chicken lover) has enjoyed this dish every time I’ve made it. A true “keeper.”
Mimi says
This is really nice. And a perfect meal for such cold days! Very similar to coq au vin, although I’ve always used salt pork. Lovely,.
Cynthia says
I think coq au vin is a bit fussier in the presentation of the veg though. I love rustic french food!