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
Scale
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
