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Classic French Hunter's Chicken (Chicken Chasseur)

A rich and flavorful dish of bone-in chicken pieces simmered with mushrooms, garlic, fresh herbs, and a hint of white wine, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 410
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 3 pounds bone-in chicken pieces (thighs and drumsticks are ideal)
  • 2 teaspoons kosher salt more to taste
  • ½ teaspoon black pepper
Vegetables and Aromatics
  • 1 pound cremini mushrooms, sliced for an earthy, rich flavor
  • ¼ cup shallots, diced adds a nice sweetness
  • 1½ tablespoons garlic, minced
Sauces and Stocks
  • ½ cup chicken stock keep it moist; feel free to replace with white wine for a deeper flavor
  • 1½ cups chicken stock
  • ½ cup beef stock for depth; a great substitute for additional flavor
  • 3 tablespoons tomato paste
  • ¼ cup sour cream for creaminess
Fats and Oils
  • 4 tablespoons butter, divided use room temperature butter for easier blending
  • 4 tablespoons olive oil
Herbs
  • 2 tablespoons fresh tarragon, chopped an essential herb for classic French dishes
  • 2 tablespoons fresh parsley, chopped for garnish and color
Optional Sides
  • 3 russet potatoes (optional, for mashed potatoes)

Method
 

Preparation
  1. Season the chicken pieces generously with kosher salt and black pepper. If you’re making mashed potatoes, go ahead and prep them first.
Cooking the Chicken
  1. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once hot, add the chicken pieces, cooking for about 8 minutes per side or until they develop a golden-brown crust. Remove the chicken and cover it to keep warm.
Sautéing Vegetables
  1. In the same skillet, add the remaining olive oil. Sauté the mushrooms for about 3 minutes until they soften. Add in the diced shallots and minced garlic, cooking for another minute until fragrant.
Deglazing the Pan
  1. Pour in the extra chicken stock (or wine). Scrape the bottom of the pan to release those flavorful browned bits. Stir in the tomato paste, diced tomatoes, chicken stock, beef stock, and sour cream. Allow it to simmer until thickened, around 5-7 minutes.
Finishing the Dish
  1. Stir in fresh tarragon and the remaining butter for richness. Return the browned chicken back to the pan and let everything simmer together for an additional 5 minutes, allowing the chicken to absorb all the delicious flavors.
Serving
  1. Garnish with freshly chopped parsley and serve hot over mashed potatoes or fluffy rice. Enjoy every bite!

Notes

Timing is key: Ensure the chicken is cooked through. The internal temperature should reach 165°F. Avoid overcrowding the pan when browning the chicken; this prevents proper browning and can cause steaming instead. While deglazing, keep an eye on it and stir to incorporate all flavors.