Bobby Flay's Chicken Chasseur

Melissa Turner


Seen Bobby make this the other night on TV. Looked so yummy I had to give it a try. It's simply delicious.


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


  • ·
    canola oil
  • 1
    whole cut up chicken
  • ·
    salt and freshly ground pepper
  • 20
    cremini mushrooms (stems removed, caps cut into eighths)
  • 2
    shallots (finely diced)
  • 4 Tbsp
    tomato paste
  • 1 c
    dry white wine
  • 4 Tbsp
  • 2-3 c
    chicken stock
  • 4 Tbsp
    cold butter
  • ·
    fresh tarragon (finely chopped)

  • 5 c
    chicken stock
  • 1 c
    quick cooking polenta
  • 1/4 c
    heavy cream
  • 1/2 c
    gruyere cheese (grated)
  • 1/2 c
    parmesan cheese (grated)
  • ·
    salt and pepper

How to Make Bobby Flay's Chicken Chasseur


  1. Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet. Keep warm in oven until all pieces have been browned.
  2. Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 2 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
  3. Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 2 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
  4. Serve the sauce with the chicken over some of the Creamy Polenta. Recipe to follow.
  5. Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

Printable Recipe Card

About Bobby Flay's Chicken Chasseur

Main Ingredient: Chicken
Regional Style: French

Leave a Comment

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

How To Make Compound Butter

How to Make Compound Butter

Kitchen Crew @JustaPinch

Compound butter sounds extremely fancy and hard to make. In reality, it is extremely simple to prepare and will enhance any meal. They are made by mixing softened butter with...

20 Recipes For A Flavorful Sunday Supper

20 Recipes for a Flavorful Sunday Supper

Kitchen Crew @JustaPinch

Whether you're feeding your family or having a group of friends over for a casual dinner, there's nothing better than gathering around the table for a flavorful Sunday supper. You...