Chicken Chasseur Recipe

I’ve been quite smitten with the French cuisine for a while now as evident by many recipes on this blog.  French Chicken Casserole, Coq au Vin, Chicken Provencal and many more are all readers’ favourites, so I wanted to bring to you some lesser known but nonetheless delicious dishes.
I’ve first discovered Chicken Chasseur or Hunter’s Chicken in I Know How to Cook by Ginet Mathiot, the famous French culinary bible. It’s a brilliant cookbook for the confident cooks, who are interested in learning about the French cuisine.

The book is for those, who are ready to move beyond French Onion Soup and Coq au Vin and explore the treasure trove of exciting recipes, that the country has to offer.  I wouldn’t recommend it to someone, who is just starting out in the kitchen since the author is quite brief with the instructions.

What ingredients are in Chicken Chasseur?

There are quite a few variations of Chicken Chasseur and I assume this is partly due to the fact that the French do not go into many details when sharing recipes. The instructions and ingredient lists are short and give much room for improvisation.

All recipes contain chicken, either a whole one or chicken parts. The sauce is made of sauteed in butter onions and mushrooms and a splash of dry white, canned or fresh chopped tomatoes and herbs such as thyme, tarragon or parsley.

Chicken Chasseur Recipe
Oh yeah, this sauce is to die for. Super delicious!

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients

•     3 1/2 pound chicken cut up or chicken pieces
•     1 cup onions or shallots or a combination of both, chopped
•     8 ounces mushrooms cut in half or quartered depending on the size.
•     3-4 slices bacon chopped
•     1 14 ounce can diced tomatoes
•     1/2 cup dry white wine
•     1 Tablespoon fresh chopped tarragon
•     2 or 3 springs of fresh thyme chopped
•     Kosher salt and pepper
•     2 Tablespoons butter
•     2-3 Tablespoons brandy or cognac optional

Instructions

1. 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.
2. Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.
3. 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.
4. 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.
5. Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.
6. Season with additional salt and pepper and additional chopped herbs.

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