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    Chicken Chasseur

    Chicken Chasseur is a dish that holds a special place in my kitchen. It’s a classic French stew that I’ve come to adore for its simplicity and incredible flavor. Picture this: tender chicken pieces simmering slowly in a delicious sauce, making my kitchen smell amazing. Cooking it is almost therapeutic, because I love seeing the ingredients meld together to make something so tasty and comforting.

    What I love most about this Hunter’s Chicken is its rustic charm and versatility. Whether enjoyed on a cozy evening at home or shared with loved ones during a special gathering, it never fails to impress.

    And the best part? It’s really easy to make! With just a few ingredients and a little patience, I can make this French classic at home. It’s a dish that makes any mealtime special, and I love sharing it with others.

    Chicken Chasseur, or Hunter's Chicken, is a delightful French dish where chicken braises in a wine and herb infused brown sauce.

    French cuisine is often though of as being fancy and complicated, but many of their best dishes are humble, simple homestyle food.

    My Coq au Vin and Chicken Provençal are two such recipes. Today I am bringing you another wine braised chicken dish, with its own unique flavors and personality.

    What is Chicken Chasseur?

    Chicken Chasseur, often known as “hunter’s chicken” or poulet chasseur, is a classic French dish that represents the rustic and hearty flavors of traditional French cooking.

    It is not to be confused with Chicken Cacciatore, which is the Italian rendition of hunter’s chicken.

    The name “chasseur” means hunter in French, reflecting its origins as a meal that hunters would prepare with the game and foraged mushrooms they gathered. This dish has evolved, and is now commonly made with chicken.

    The key to Chicken Chasseur lies in its rich and aromatic chasseur sauce. Although there are variations, wine, mushrooms, shallots and tomato are typically key components.

    Bowl of French hunter's chicken.

    Ingredients Needed

    • Chicken – I prefer using bone-in, skin-on thighs because they have more flavor and are juicier. But if you want something lighter, chicken breasts will work too, though they might not be as tender. Traditionally, whole cut up chicken is used.
    • Shallots – Shallots are milder and slightly sweeter than onions, making them perfect for this dish.
    • Mushrooms – White or cremini mushrooms are great choices for their availability and mild flavor.
    • White Wine – For the wine, I choose a dry white that I like to drink. If you don’t want to use alcohol, chicken broth is a good substitute.
    • Cognac – If you don’t have cognac, brandy is a suitable substitute. For a non-alcoholic version, you can omit it.
    • Tomatoes – Crushed tomatoes add a slight tang and richness, balancing the flavors.
    • Herbs – Fresh tarragon and parsley. If fresh herbs aren’t available, dried ones can be used, but the flavor will be different. Keep in mind that dried are more potent, so use only 1 teaspoon of dried in place of 1 tablespoon dried.

    Chicken Chasseur Recipe

    1. Brown the chicken: I start by seasoning the chicken thighs with salt and pepper, then I coat them lightly in flour. Next, I sear them in butter until they’re golden brown on both sides. Once they’re done, I transfer them to a plate.

    Six browned chicken thighs on a plate.

    2. Create the sauce: I sauté the shallots until they’re soft and translucent. Then, I add the mushrooms and cook them until they’re golden brown. After that, I add the garlic and cook it until it’s fragrant.

    Next, the white wine goes in, and I stir to scrape up any browned bits from the bottom of the pan. It cooks for a few minutes to let the alcohol evaporate.

    Then, I add the cognac along with some fresh tarragon and parsley for extra flavor. After that, I pour in the chicken stock and crushed tomatoes, and let everything simmer for about 10 minutes to let the flavors meld together. I place the seared chicken thighs into the sauce, skin side up.

    Chicken thighs added into the sauce.

    3. Bake: I bake the dish for about 30 minutes in preheated oven at 400°F. While that’s baking, I mix softened butter with flour, then slowly stir this mixture into the sauce to thicken it up.

    After that, I return the dish to the oven and bake it for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 185°F and is fall-off-the-bone tender.

    Finished product after cooking.

    Serving Suggestions

    I usually enjoy this French chicken stew with a side of crusty bread. It’s great for sopping up those delicious juices.

    Mashed or Roasted potatoes are also wonderful options. Or try the stewed chicken over a bed of egg noodles.

    Alpana’s Tips

    1. Control the Heat: When I’m cooking the shallots, garlic, and mushrooms, I’m careful to control the heat. I want them to sauté until they’re fragrant and tender, not burnt.
    2. Deglaze the Pan: When I add white wine to the skillet, I make sure to scrape up any browned bits stuck to the bottom. Those bits are full of flavor and really enhance the sauce.
    3. Thickening the Sauce: To thicken the sauce, I adjust the amount of butter-flour mixture (beurre manié) I add towards the end. I start with a small amount and increase as needed until I reach the desired consistency.
    4. Check the Temperature: Before baking the chicken, I always check to make sure the oven is properly preheated. Also, I keep in mind that the cooking time might vary slightly depending on the size and thickness of the chicken thighs, so I adjust accordingly.
    5. Rest the Chicken: After taking the chicken out of the oven, I let it rest for a few minutes. This helps to retain the juices, ensuring the meat is moist and flavorful.
    Two braised chicken thighs in a bowl with sauce.

    Try my delightful stewed chicken soon, and declare to everyone that you’ve mastered the art of French cooking!

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more great meals, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Chicken Chasseur, on our Gypsy Plate… enjoy!

    Bowl of chicken chasseur atop the Gypsy Plate.

    More Great Stew Recipes:
    Meatball Stew
    Beef Birria
    Pollo Guisado
    Pork Adobo
    Beef Tagine
    Fricase de Pollo
    Carne Adovada
    Pork Stew

    Featured image for chicken chasseur recipe.

    Chicken Chasseur (Hunter’s Chicken)

    Yield: 6 servings
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 25 minutes

    My Chicken Chasseur, or Hunter's Chicken, is a delightful French dish where chicken braises in a wine and herb infused brown sauce.


    • 2.5 Tbsp butter, divided
    • 6 chicken thighs, bone-in skin-on
    • salt to taste
    • pepper to taste
    • 2 Tbsp flour, divided
    • 2 shallots, sliced or chopped
    • 8oz mushrooms, sliced
    • 4 cloves garlic, finely chopped
    • ½ cup white wine
    • ¼ cup cognac
    • 1 Tbsp fresh tarragon, finely chopped
    • 1 Tbsp fresh parsley, finely chopped
    • 1.5 cups chicken stock
    • ½ cup crushed tomatoes (or 2 Tbsp tomato paste)


    1. Pre-heat the oven to 400°F.
    2. Season chicken with salt and pepper, and dust it all over with 1 Tbsp flour. Heat 1.5 Tbsp butter on medium-high heat in a large skillet and sear the chicken on both sides until golden brown (about 6-7 minutes per side). Remove to a plate.
    3. In the same skillet, remove any excess fat, add sliced shallots and sauté for a minute. Add sliced mushrooms and sauté for 3-4 minutes. Add in garlic and sauté for a minute.
    4. Add white wine and stir to deglaze the pan. Cook for 3-4 minutes. Add cognac along with fresh tarragon and parsley.
    5. Add chicken stock and crushed tomatoes (or tomato paste), and cook for 10 minutes.
    6. Place chicken thighs in the sauce skin side up. Place in oven and bake, uncovered, for 30 minutes.
    7. Mix remaining 1 Tbsp butter and 1 Tbsp flour into a smooth paste. Stir this mixture into the sauce (this thickens up the sauce) and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 185°F and is fall off the bone tender.
    8. Garnish with fresh chopped parsley and serve with crusty warm bread, mashed potatoes, or egg noodles.


    1. Leftovers: Make a big batch and enjoy Chicken Chasseur for a few days, as it keeps on getting better. Store it in an air tight container for up to 3-4 days in the refrigerator.
    2. It freezes beautifully too, up to 3 months. Simply thaw overnight in the fridge, then reheat it on the stovetop over medium heat, adding a dash of water if more liquid is needed.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 416Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 181mgSodium 489mgCarbohydrates 12gFiber 2gSugar 4gProtein 34g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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