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Chicken Chasseur a Classic French Dish
Chicken Chasseur, or “Hunter’s Chicken,” showcases the rustic charm of French country cooking. The name “chasseur” means “hunter” in French. This name reflects the dish’s origin, as hunters would prepare it after a day of hunting. While traditional recipes used wild game, modern versions commonly feature chicken.
A Chicken Dish with a Rich Flavourful Sauce
The dish combines chicken with a rich, flavourful sauce of tomatoes, mushrooms, white wine, and fresh herbs. The cook sautés mushrooms and shallots in the same pan. They then deglaze the pan with white wine or brandy, which adds depth and complexity to the sauce.
Next, the chef adds diced tomatoes (or tomato paste), chicken stock, and a bouquet garni—a bundle of herbs like thyme, parsley, and bay leaf. They return the chicken to the pot and gently simmer everything until the meat becomes tender and absorbs the sauce’s robust flavours. Sometimes, a final splash of cognac adds an extra layer of richness.
A French Delight
The result is a savoury, slightly tangy dish, with earthy undertones from the mushrooms and a vibrant lift from the herbs and wine. Chicken Chasseur is typically served with rice, mashed potatoes, or crusty bread to soak up the luscious sauce. It pairs beautifully with a crisp white wine or a light red, like Beaujolais.
Simple and Versatile with Home-Cooked Appeal
Chicken Chasseur’s enduring popularity lies in its simplicity and versatility. It’s an ideal dish for family meals or casual gatherings, embodying the essence of French comfort food with its hearty, home-cooked appeal.
Chicken Chasseur (Hunter’s Chicken) Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
4 bone-in, skin-on chicken thighs (or drumsticks)
1 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
250g (9 oz) mushrooms, sliced
1 cup white wine (or brandy)
1 ½ cups chicken stock
1 cup diced tomatoes (or 2 tbsp tomato paste)
1 bouquet garni (thyme, parsley, bay leaf)
2 tbsp chopped fresh parsley (for garnish)
Salt and pepper to taste
Instructions:
Brown the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Season the chicken with salt and pepper. Place the chicken skin-side down in the pan and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
Sauté Vegetables: In the same pan, add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and sliced mushrooms and cook for another 4-5 minutes, until the mushrooms are golden.
Deglaze with Wine: Pour in the white wine (or brandy) and stir, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 3-4 minutes to reduce slightly.
Add Tomatoes and Stock: Stir in the diced tomatoes (or tomato paste) and pour in the chicken stock. Add the bouquet garni (thyme, parsley, and bay leaf). Return the browned chicken to the pan, nestling it into the sauce.
Simmer the Chicken: Cover the pan and simmer on low heat for 30-35 minutes, until the chicken is cooked through and tender, and the sauce has thickened.
Garnish and Serve: Remove the bouquet garni and discard. Taste the sauce and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley.
Serving Suggestions
Serve Chicken Chasseur with rice, mashed potatoes, or crusty bread to soak up the delicious sauce. It pairs well with a light white wine like Chardonnay or a Beaujolais red.
Recommended Wines
The Top Recommendation: A French White Burgundy
A white Burgundy, made from the Chardonnay grape, is the most classic and elegant pairing.
A White Burgundy
Why it works: These wines often have a beautiful balance of ripe stone fruit flavors (like apple and pear) and a creamy, textural richness from oak aging. This richness matches the weight of the sauce, while their crisp acidity cuts through the tomatoes and butter.
Look for: A Pouilly-Fuissé, Saint-Véran, or a good Mâcon-Villages. These offer a fantastic balance without the extreme price tag of a grand cru.
The Best Red Wine Choice
A Pinot Noir
A red Burgundy (also Pinot Noir) is the classic red wine choice and a fantastic option if you prefer red wine.
Why it works: Pinot Noir has enough acidity to handle the tomatoes, and its signature earthy, mushroomy notes directly echo the mushrooms in the dish.
Its red fruit flavors (cherry, raspberry) won’t overpower the chicken.
Look for: A red Burgundy from a lesser-known village like Mercurey or Givry, or a Pinot Noir from Oregon (USA) or the Marlborough region of New Zealand.
