Chicken Chasseur Recipe
Introduction
Chicken Chasseur is a classic French dish known for its rich, savory sauce made with mushrooms, tomatoes, and fresh herbs. This comforting meal combines tender chicken breasts with a flavorful hunter-style sauce that’s perfect for a cozy dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (sliced)
- 8 ounces mushrooms (white button or cremini, sliced)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 4 teaspoons tomato paste
- 1/2 cup diced canned tomatoes
- 2 cups chicken stock (plus more if needed)
- 1 tablespoon fresh tarragon (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 bay leaf
- Fresh parsley (chopped, optional, for garnish)
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden on both sides. Remove the chicken and set aside.
- Step 2: Reduce the heat to medium. Add the butter to the same pan, then stir in the sliced onion, mushrooms, and garlic. Sauté until the vegetables are soft and lightly browned, about 10 minutes.
- Step 3: Pour in the white wine and let it reduce for about 2 minutes. Stir in the tomato paste, diced tomatoes, chicken stock, tarragon, thyme, and bay leaf.
- Step 4: Return the chicken to the pan, cover, and simmer for 20 minutes. Check on it halfway through and add more chicken stock if needed to prevent the chicken from drying out. Uncover and simmer for an additional 10 minutes until the sauce thickens.
- Step 5: Taste and adjust the seasoning with salt and pepper. Remove the bay leaf, garnish with fresh parsley if desired, then serve hot.
Tips & Variations
- Use cremini mushrooms for a deeper flavor or shiitake mushrooms for earthiness.
- If you prefer a thicker sauce, simmer uncovered a little longer to reduce it further.
- Serve over buttered noodles, mashed potatoes, or crusty bread to soak up the sauce.
- Replace white wine with dry vermouth or additional chicken stock if avoiding alcohol.
Storage
Store leftover Chicken Chasseur in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from drying out, adding a splash of chicken stock if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Yes, bone-in chicken thighs or breasts can be used but may require a longer cooking time to ensure the meat is fully cooked and tender.
Is it necessary to use fresh herbs in this recipe?
Fresh herbs are recommended for their bright flavor, but dried tarragon and thyme can be used in a pinch. Use about one-third the amount when substituting dried for fresh.
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Chicken Chasseur Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Chicken Chasseur is a classic French dish featuring tender chicken breasts simmered in a rich, flavorful sauce made with mushrooms, tomatoes, white wine, and fresh herbs. This comforting and elegant recipe balances sautéed vegetables with a silky tomato-herb sauce, perfect for a cozy dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Sauce
- 1 medium onion, sliced
- 8 ounces mushrooms (white button or cremini), sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 4 teaspoons tomato paste
- 1/2 cup diced canned tomatoes
- 2 cups chicken stock (plus more if needed)
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season and Sear Chicken: Season the chicken breasts generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Reduce the heat to medium and add 1 tablespoon of butter to the same pan. Add the sliced onions, mushrooms, and minced garlic. Sauté the vegetables until they become soft and lightly browned, approximately 10 minutes, stirring occasionally to prevent burning.
- Deglaze the Pan: Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce for about 2 minutes. Stir in 4 teaspoons of tomato paste, 1/2 cup of diced canned tomatoes, 2 cups of chicken stock, chopped fresh tarragon and thyme, and the bay leaf. Mix well to combine.
- Simmer the Chicken: Return the seared chicken breasts to the pan, submerging them partially in the sauce. Cover the pan and let it simmer gently for 20 minutes over low to medium heat. Check halfway through and add additional chicken stock if needed to keep the chicken moist. After 20 minutes, uncover the pan and simmer for an additional 10 minutes to allow the sauce to thicken and concentrate in flavor.
- Season and Serve: Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Remove the bay leaf, garnish the dish with freshly chopped parsley if desired, and serve the chicken hot with the mushroom and tomato sauce spooned over the top.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Fresh herbs like tarragon and thyme can be substituted with dried if fresh is unavailable, but reduce quantity by half.
- If chicken breasts are thick, consider pounding them to an even thickness to cook evenly.
- Serve with crusty bread, rice, or mashed potatoes to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: Chicken Chasseur, French chicken recipe, chicken with mushroom sauce, classic French dishes, chicken breast recipes
