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.
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
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.
Serve with mashed potatoes or buttery noodles.
More easy French chicken recipes to try: