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


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


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.

About Chicken Chasseur

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