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 A Classic French Dish _ Chef Jean-Pierre

Chicken Chasseur Recipe - Easy and Delicious

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I'm going to share with you one of the first recipes I learned as a young apprentice chef in France. In France, it is known as Poulet Chasseur but here in the States, it is known as Chicken Chasseur. It is an old classic-style family dish. I love making the old classics. Especially when they are super easy to make and delicious!
We're talking about tender chicken seared to perfection and then simmered in a rich and savory sauce made with garlic and mushrooms and a little cognac.
So, what are we waiting for, let’s get cooking!
4.48 from 19 votes
Servings 4 Servings

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.

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.

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