Chicken Chasseur is a simple, one pot dinner. Commonly known as Hunter’s chicken, this rich wine-simmered chicken dinner recipe 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.
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 herbs.
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 3 1/2 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
- 1/2 cup dry white wine
- 2 Tablespoons butter
- Kosher salt and pepper
- 2-3 Tablespoons brandy or cognac optional
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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.
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Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
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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.
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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.
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Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
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Season with additional salt and pepper and additional chopped herbs.
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Serve with mashed potatoes or buttery noodles.
More easy French chicken recipes to try:
This French Roasted Chicken is rubbed with herbs and butter and stuffed with a lemon, to make the moistest and easiest chicken ever!
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.”