A Taste of France: Savory Chicken Chasseur
Today I want to share a classical French recipe known as Chicken Chasseur, also known as Poulet Chasseur. There are regional variations of this recipe, some include tomatoes in the sauce and many omit the tomatoes or use other ingredients instead. Today we are making a version I first learned as a young apprentice chef without tomatoes.
The version of this classic Chicken Chasseur recipe we are cooking today involves sautéing chicken in clarified butter, then cooking it with mushrooms, garlic, shallots, carrots, white wine, and a touch of cognac, along with chicken broth, thyme, and tarragon. The dish is simmered until the chicken is tender and the sauce has thickened and is typically served with rice or mashed potatoes.
Really a super easy recipe for a family dinner. This delicious Chicken Chasseur Recipe is going to become your new go-to chicken dish!
How to Store Your Left Over Chicken Chasseur
To store Chicken Chasseur, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. When reheating, be sure to do so gently over low heat to prevent the chicken from becoming dry or overcooked. Add a splash of chicken broth or water to the sauce to thin it out if necessary.
So now that you’ve got the basics, let’s get cooking!
Chicken Chasseur Recipe - Easy and Delicious
Recipe Video
Recipe Ingredients
For the Chicken:
- 1 Chicken Cut into 8 pieces
- 4 tablespoons Clarified Butter
- 3 cups Flour seasoned with salt and pepper
- ¼ cup Shallots diced
- 1 generous tablespoon Garlic chopped
- 1 ½ cups Carrots diced or sliced
- 2 tablespoons of Fresh Thyme chopped (use ½ if using dry)
- 1 ½ cups White Wine, you can use Chardonnay or Sauvignon Blanc
- 1 tablespoon Tarragon chopped (Estragon) (use ½ if using dry)
- 2 cups of your favorite Stock it could be Chicken or Beef (the Chef used Roasted Chicken Stock)
- ¼ cup Cognac or Brandy (optional)
For the Garnish:
- 2 cups Mushrooms chopped
- 2 tablespoons Shallots chopped
- 1 tablespoon Thyme chopped
- Salt and Pepper to taste
- 2 tablespoons Cognac or Brandy (optional)
- 2 tablespoons Parsley chopped
Recipe Instructions
Prepare the Chicken:
- Dredge the chicken pieces with the flour, and be sure to shake off the excess.
- In a Dutch oven or a frying pan, heat some 2 tablespoons of clarified butter or cooking oil. When hot, add the chicken and sauté on both sides until golden brown, when the chicken is golden brown, remove and set aside.
- In the same pan or a new pot heat more clarified butter and when hot add the shallots and cook for a few minutes. Add the garlic and when fragrant (only 40 to 60 seconds) add the carrots, thyme and wine. Let the wine reduce until half remains and add the tarragon and the chicken, legs and tights. Add the stock and cook for about 10 minutes and add the breast. Continue to cook at very low heat until the chicken is fully cooked, for about 35 to 40 minutes.
- Add the cognac and adjust the seasoning with salt and pepper if needed.
Prepare the Garnish:
- In a new frying pan, heat the remaining 2 tablespoons of clarified butter, when hot add the mushrooms, shallots, thyme and adjust the seasoning with salt and pepper. Sauté the mushrooms until cooked adjust the seasoning to your liking, and add the cognac of the heat.
- Sprinkle with the parsley.
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Chicken Chasseur
1) What wine pairs best with Chicken Chasseur?
A dry white wine such as Chardonnay or Sauvignon Blanc pairs well with Chicken Chasseur. Alternatively, a light red wine such as Pinot Noir can also be a good match. But if you prefer a full-bodied wine, Cabernet Sauvignon can be a good choice.
2) Can Chicken Chasseur be frozen?
Yes, Chicken Chasseur can be frozen. To freeze, let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and then reheat on the stove or in the oven.
3) How long does Chicken Chasseur last in the fridge?
Chicken Chasseur can last up to 4 days in the fridge if stored in an airtight container. Before storing be sure to let it cool completely.
4) Can Chicken Chasseur be made ahead of time?
Yes, Chicken Chasseur can be made ahead of time and stored in the fridge or freezer. To reheat, simply warm it up on the stove or in the oven.
5) Can Chicken Chasseur be reheated in the microwave?
Yes, Chicken Chasseur can be reheated in the microwave. Simply transfer it to a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
6) What side dishes go well with Chicken Chasseur?
Some of my favorite Side Dishes that go well with Chicken Chasseur include a fresh green salad with Vinaigrette Dressing. Chicken Chasseur is especially delicious with Garlic Mashed Potatoes. And of course, you can also serve it with some Restaurant Style Garlic Bread.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I made this for my best friend, then I ate it all! I made a second batch and it made it to her with leftovers for me to freeze. Absolutely Marvelous. My friend is Italian and before tasting it she told me it was “chicken cacciatore”. I’d made your chicken cacciatore and I knew it was different. One bite and she changed her mind completely. I served it with mashed potatoes. I stored the mushroom garnish separately. I live alone with my little Yorkie, Blessing, so I freeze the wonder creations for later. Blessing L-O-V-E-S Chef Jean Pierre. I’m making a video of how he stops eating real food to run to your videos when he hears your intro.
One question. What is the brand of plastic containers you use to freeze food?Mine burst twice once frozen.
We liked the dish very much, but feel that dried herbs do not serve as well as fresh herbs, tarragon, thyme and parsley, as dried. Otherwise it was delicious and went well with the sautéed red potato that I served it over. I look forward to this dish prepared with fresh herb.
Hi chef jean it has been my delight and pleasure to have come across your website and channel your instructions and guides are very simple and clear and your recipes are delicious 😀looking forward to learning and expanding my cookings skills
👍👍👍😊