This Chicken Chasseur (Hunter's Chicken) is a classic French dish with tender chicken, flavorful mushrooms, and a savory tomato sauce. It's perfect for both a weeknight meal and a special occasion.
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Why This Recipe Stands Out
We love a good family meal, and this Chicken Chasseur doesn’t disappoint. Here’s why this recipe is a standout:
- Easy to Make: The recipe uses simple ingredients and easy-to-follow steps, making it accessible even for beginner cooks.
- One-Pot Wonder: We love a recipe that saves us time on washing dishes. My chicken thighs with bell peppers recipe is another must try one-pot recipe.
- Robust Flavor: The combination of chicken, mushrooms, and a savory sauce is a recipe for a delicious meal. It’s similar to our chicken contadina recipe.
- Perfect for a Crowd: This recipe is easily scalable, making it a great option for family dinners or dinner parties.
- Versatile: The Chicken Chasseur can be served with a variety of sides, from rice to potatoes, making it a versatile dish for any occasion.
Key Ingredients
- Chicken Thighs – The star of our dish, chicken thighs, are a cost-effective and flavorful choice. They stay tender and moist during cooking, making them perfect for a dish like Chicken Chasseur.
- Shallots and Garlic – These aromatics add a depth of flavor to the dish. They are sauté in butter and help to build a flavorful base for the sauce.
- Chicken Broth – We use chicken broth to deglaze the pan and to add a rich, savory flavor to the sauce. You can use homemade or store-bought broth for this recipe.
- Potatoes – We use small potatoes in this recipe, which are boiled until tender and then sauté in butter. This simple side dish pairs perfectly with the Chicken Chasseur.
- White Mushrooms – These add a lovely earthy flavor to the dish. Make sure to clean them properly and quarter them before using.
Substitutions and Variations
Here are some of our favorite variations and substitutions:
- Chicken: You can use chicken breasts instead of thighs, but keep in mind that the cooking time may vary. If you prefer boneless, skinless chicken, reduce the cooking time and check for doneness.
- Flour: We use all-purpose flour to coat the chicken and to thicken the sauce. Gluten-free flour can be used as a substitute to make this dish gluten-free.
- Shallots: If you can't find shallots, you can use a small onion as a substitute.
How to Make Chicken Chasseur
Step 1: Mix flour, salt, and pepper. Dredge chicken and sear in a Dutch oven.
Step 2: In the same pot, cook shallots and garlic. Add tomato paste, then stir in lemon juice and flour for 1-2 minutes.
Step 3: Add chicken broth, bay leaves, and thyme. Return chicken to the pot and cook for 40 minutes.
Step 4: Add rosemary and cook for 5 more minutes. Adjust seasoning.
Step 5: Boil potatoes until tender. Brown them in butter, then add paprika, garlic powder, and mushrooms. Cook until mushrooms are browned and potatoes are tender.
Step 6: Serve potatoes with the chicken.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Chasseur
Potatoes
- Potatoes are a classic side dish for Chicken Chasseur. If you don't want to make potatoes with mushrooms, try serving chicken chicken with mashed potatoes, roasted potatoes, or even these easy crispy potatoes.
- If you're making this dish in the fall, you might want to try it with some of this delicious mashed sweet potato recipe.
Rice and Grains
- A simple rice pilaf or a side of steamed white rice or brown rice can be a great way to soak up the delicious sauce from the chicken chasseur.
- If you want to get a bit more adventurous, try serving it with some couscous or quinoa. These grains are quick and easy to make, and their mild flavors won't overpower the dish.
Vegetables
- Green beans are great choice for a fresh, healthy side to serve with this chicken dish. They have a mild, slightly sweet flavor that pairs well with the savory chicken and mushroom flavors.
- If you prefer something that's a bit heartier, consider making a side of sauteed or roasted asparagus.
Salads
- A simple salad can be a great way to round out your meal. Try making a classic garden salad or a Caesar salad to go with your Chicken Chasseur.
- If you want to keep things really simple, just serve the chicken with a side of mixed greens dressed with a little vinaigrette.
Frequently Asked Questions
Chicken Chasseur, or Hunter’s Chicken, is a classic French dish made with seared chicken, mushrooms, and a flavorful tomato and white wine sauce. It’s a delicious and hearty meal that’s perfect for a cozy dinner.
For this recipe, we recommend using bone-in, skin-on chicken thighs. They are flavorful, juicy, and hold up well to the braising process. You can also use chicken drumsticks or even a whole chicken cut into pieces.
Yes, you can definitely use a different type of mushroom if you prefer. We used white mushrooms in this recipe, but you can also use cremini, shiitake, or any other variety you like.
Chicken Chasseur can be kept in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
Recipe
Chicken Chasseur
Ingredients
For the Chicken:
- 1 tablespoon butter
- 5-6 chicken thighs
- 2 tablespoon flour divided
- 4 shallots chopped
- 1 teaspoon salt to taste
- ½ teaspoon pepper to taste
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 cups chicken broth
- 3 bay leaves
- ¼ teaspoon thyme leaves
- 1 rosemary sprig
Instructions
To Make the Chicken:
- Melt butter in a large Dutch oven and heavy-bottomed pan. Add 1 tablespoon of flour to a small bowl.
- Sprinkle chicken with ½ teaspoon salt, and ¼ teaspoon pepper and dredge it in flour shaking off the excess.
- Place chicken in Dutch oven skin side down and sear over medium-high heat for 4-5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken on a plate.
- In the same pot add shallots and garlic and cook stirring for 3-4 minutes until the shallots start to soften. Stir in garlic and cook for 30 more seconds.
- Add tomato paste and stir for 1 minute. If the pot is becoming too dry, add another 1 tablespoon of butter.
- Add lemon juice and flour and stir for 1-2 minutes until the flour develops a nuttier flavor.
- Pour in chicken broth and stir to combine with the tomato flour mixture.
- Add ½ teaspoon salt, ¼ teaspoon pepper, bay leaves and thyme.
- Place chicken thighs into the sauce, cover the pot with a lid, and cook on a medium-low heat for 40 minutes.
- Add rosemary sprig and cook chicken for 5 more minutes.
- Adjust the seasoning and remove the chicken from the heat.
To Make the Potatoes:
- Bring a large pot of salted water to a boil and add the potatoes. Cook for about 15 minutes until the potatoes start to get tender but not fully cooked yet. Drain.
- Melt butter in a medium skillet. Add the potatoes and cook until they brown on the sides, about 5-7 minutes over medium-high heat.
- Sprinkle the potatoes with paprika, and garlic powder. Add mushrooms and cook until they’re browned and the potatoes are tender, about 10 minutes. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Serve hunter’s chicken with potatoes and mushrooms on a side and maybe some cooked green beans or a simple salad.
Notes
- Always use a large, heavy-bottom pan like a Dutch oven for this Chicken Chasseur recipe. It allows for even heat distribution and prevents the chicken from sticking.
- When dredging the chicken in flour, make sure to shake off the excess. This will give the chicken a light, crispy coating without making the sauce too thick.
- Cook the potatoes until they are tender but not fully cooked before adding them to the skillet. This way, they will absorb the flavors of the butter, paprika, and garlic powder while still holding their shape.
- Serve the hunter’s chicken with potatoes and mushrooms on the side and maybe some cooked green beans or a simple salad.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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