Chicken Chasseur

Mikekey *


Chasseur means hunter. This dish originally was made with game after a hunt. The Italian version is cacciatore. You can also use a whole fryer, cut into 8 pieces, or a combo of thighs and legs. Serve with mashed potatoes.

★★★★★ 1 vote
15 Min
50 Min
Stove Top


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2 1/2 lb
chicken thighs (bone in, skin on)
1 Tbsp
olive oil
4 Tbsp
unsalted butter, divided
shallots, peeled and finely chopped
1/2 lb
fresh sliced mushrooms
1 Tbsp
all purpose flour
1/2 c
dry white wine
2 Tbsp
1 Tbsp
tomato paste
3/4 c
chicken broth
1 tsp
dried tarragon
salt and pepper, to taste
1 tsp
chopped fresh parsley

How to Make Chicken Chasseur


  • 1Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
  • 2Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
  • 3Add the flour and cook, stirring constantly, for 1 minute.
  • 4Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
  • 5Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
  • 6Sprinkle with parsley to serve.

Printable Recipe Card

About Chicken Chasseur

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French

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