If you have yet to experience the magic of JB’s Chicken Chasseur Recipe, you are in for an absolute treat! This classic French-style chicken dish combines tender, succulent pieces of chicken with a rich, flavorful sauce bursting with mushrooms, onions, garlic, brandy, and fresh herbs. Every bite offers a perfect harmony of earthy, savory, and slightly tangy flavors, balanced with a luscious texture that will make your taste buds dance. Whether you’re cooking for a special dinner or simply craving comfort with a gourmet twist, JB’s Chicken Chasseur Recipe is your new go-to for delicious home-cooked elegance.
Ingredients You’ll Need
Gathering the right ingredients for JB’s Chicken Chasseur Recipe is a joy in itself because each item not only brings essential flavors but also contributes to the vibrant texture and rich color of this dish. From tender chicken thighs to aromatic herbs and a splash of brandy, every element plays a starring role in creating this culinary masterpiece.
- Chicken thighs and drumsticks: Choose bone-in, skin-on pieces for juicy meat and crisp, flavorful skin.
- Cooking salt and black pepper: Basic seasonings that enhance all the natural flavors without overpowering them.
- Plain flour: Helps create a beautiful, silky sauce by thickening the flavorful juices.
- Vegetable oil: A neutral oil ideal for searing the chicken without adding competing flavors.
- Unsalted butter: Adds richness at multiple stages for a luscious mouthfeel and golden browning.
- White mushrooms: Provide earthy depth and a wonderful meaty texture in the sauce.
- Onions (brown or yellow): Bring sweetness and foundational flavor when caramelized.
- Garlic cloves: Minced finely to infuse the sauce with aromatic warmth.
- Brandy: Adds bold, nuanced notes that enrich the sauce profoundly (a splash makes all the difference).
- Chardonnay or dry white wine: Injects acidity and complexity, helping to balance the richer ingredients.
- Tomato paste: Concentrates tomato flavor, boosting umami and giving the sauce a lovely color.
- Beef stock (low sodium): Forms the savory base of the sauce, layering meaty goodness beneath every bite.
- Fresh tarragon: A fragrant herb with a subtle anise flavor that brightens and finishes the dish beautifully.
- Creamy mashed potato (or rice/small pasta): Perfect for soaking up the luscious sauce and rounding out the meal.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Prepare and Season the Chicken
Begin by patting your chicken thighs and drumsticks dry with paper towels to ensure the skin crisps up beautifully during cooking. Lightly season each piece with cooking salt and black pepper. Then dust them evenly with plain flour—this not only helps the chicken brown but also gives the sauce a satisfying thickness later on. Taking this extra step sets the foundation for irresistible texture and flavor.
Step 2: Brown the Chicken
Heat the vegetable oil in a large heavy skillet or saucepan over medium-high heat. Once hot, add the chicken pieces skin-side down and cook them until they develop a gorgeous golden crust, about 5 to 7 minutes per side. Browning the chicken locks in juices and builds the deep caramelized flavor that makes JB’s Chicken Chasseur Recipe so special. Once browned, remove the chicken and set aside temporarily to rest.
Step 3: Sauté the Vegetables and Deglaze
In the same pan, reduce the heat slightly and add the unsalted butter. Toss in the sliced mushrooms, onions, and minced garlic. Sauté until the mushrooms soften and the onions turn translucent with sweet edges—about 8 minutes. Then pour in the brandy, carefully letting it flame or simmer to cook off the alcohol while capturing those aromatic, boozy undertones. Follow with the white wine and stir in the tomato paste. Scrape the bottom of the pan to lift all those delicious browned bits; these deepen the sauce’s flavor immensely.
Step 4: Simmer with Stock and Finish the Sauce
Return the chicken to the pan, nestling them gently into the mushroom mixture. Pour in the low-sodium beef stock, adding the remaining salt and pepper as needed. Bring everything to a slow simmer, then reduce the heat to low and cover. Let the chicken cook gently for about 35 to 40 minutes until it is tender and infused with all those rich, layered flavors. Right before serving, whisk in the chilled, cubed unsalted butter to add silkiness to the sauce, and sprinkle freshly chopped tarragon for a burst of herbal brightness.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
A sprinkle of fresh tarragon at the end is a signature flourish, but feel free to add a few sprigs alongside for presentation. A little cracked black pepper over the top just before serving adds a nice little bite that contrasts wonderfully with the creamy sauce. This simple garnish elevates the dish visually and aromatically.
Side Dishes
JB’s Chicken Chasseur Recipe truly shines when paired with creamy mashed potatoes that soak up the luscious sauce perfectly. Alternatively, serve it over fluffy rice or small pasta like buttered tagliatelle or pappardelle. The key is something mild and tender that captures every flavorful drop of that beautiful sauce. Roasted seasonal vegetables also make an excellent addition to round out the plate.
Creative Ways to Present
For an elegant dinner, plate the chicken atop a mound of mashed potatoes, spooning generous amounts of the sauce and mushrooms over the chicken and sides. Garnish with a fresh tarragon sprig and a light drizzle of good-quality olive oil for shine. You can also serve this dish family-style in a rustic casserole dish, allowing everyone to help themselves to that comforting, saucy delight straight from the pan.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover JB’s Chicken Chasseur Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for easy next-day meals. The sauce tends to thicken as it chills, so you may want to loosen it with a splash of water or stock when reheating.
Freezing
You can freeze JB’s Chicken Chasseur Recipe for up to 2 months. Place the cooled chicken and sauce in a freezer-safe container or heavy-duty zip-lock bag. Thaw overnight in the fridge before reheating gently. Freezing does slightly soften the texture of the mushrooms but preserves the wonderful flavor perfectly.
Reheating
Reheat your leftovers slowly on the stove over low to medium heat, stirring occasionally to prevent sticking and to warm evenly. Add a little extra stock or water if the sauce becomes too thick. Avoid microwaving, which can dry out the chicken and create uneven heating. This way, every bite tastes as fresh and tender as the first time you made JB’s Chicken Chasseur Recipe.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
While chicken breasts can work, they tend to dry out more quickly during the slow simmering process. Thighs and drumsticks offer more flavor and stay juicy, which is why they are preferred for JB’s Chicken Chasseur Recipe.
Is brandy essential for the flavor?
The brandy adds a subtle depth and aromatic complexity that’s hard to replicate, so it’s highly recommended. If unavailable, a good dry white wine extra can help, but the dish won’t have quite the same rich character.
Can I prepare JB’s Chicken Chasseur Recipe in advance for a dinner party?
Absolutely! You can cook the dish a day ahead, store it in the fridge, and gently reheat it before serving. This actually allows the flavors to meld wonderfully, making it even more delicious.
What can I substitute for tarragon if I don’t have any?
Fresh tarragon has a unique anise-like flavor that’s hard to mimic, but you can use a combination of fresh parsley and a small pinch of fennel seeds or a splash of lemon zest to brighten the dish.
Is it necessary to use low-sodium stock?
Using low-sodium stock gives you control over the saltiness of the dish. If you only have regular stock, reduce or omit additional salt and adjust seasoning to taste at the end.
Final Thoughts
JB’s Chicken Chasseur Recipe is one of those beautiful dishes that combines simple ingredients with a bit of technique to create unforgettable flavor and comfort. It’s perfect for impressing friends, celebrating family meals, or simply treating yourself to something special at home. I genuinely encourage you to try making JB’s Chicken Chasseur Recipe—you’ll discover why it’s become a beloved favorite in so many kitchens. Happy cooking and bon appétit!
Print
JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
This classic French-inspired Chicken Chasseur recipe features tender, juicy chicken thighs and drumsticks simmered in a rich, flavorful sauce made with mushrooms, onions, garlic, brandy, white wine, tomato paste, and beef stock. Finished with fresh tarragon and a touch of butter, it’s perfect served alongside creamy mashed potatoes, rice, or small pasta for a comforting and elegant meal.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin on (~250g / 8oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
Cooking fats
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required)
Vegetables & aromatics
- 400g / 14oz white mushrooms, sliced 6mm (0.2”)
- 2 onions, brown or yellow, halved then sliced 6mm (0.2” thick)
- 3 garlic cloves, finely minced
Liquids & seasoning
- 1/4 cup brandy
- 1/2 cup chardonnay or other dry white wine
- 3 tbsp tomato paste
- 2 1/2 cups beef stock, low-sodium
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh tarragon, finely chopped
Serving suggestion
- Creamy mashed potato (or rice or small pasta)
Instructions
- Prepare the chicken: Season the chicken thighs and drumsticks evenly with 3/4 tsp cooking salt and 1/2 tsp black pepper. Lightly dust each piece with the 3 tbsp of plain flour, shaking off any excess flour to ensure an even coating.
- Sear the chicken: Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet or frying pan over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown and crisp, about 5-7 minutes per side. Remove the browned chicken and set aside.
- Sauté vegetables and deglaze: In the same pan, add the sliced mushrooms and onions. Sauté until softened and lightly caramelized, around 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the brandy and carefully flambé or let it simmer to reduce slightly. Next, add the white wine and tomato paste, stirring to combine and cook for 2-3 minutes.
- Simmer the chicken: Return the seared chicken to the pan. Pour in the beef stock, season with 3/4 tsp salt and 1/4 tsp black pepper. Bring the sauce to a gentle boil, then reduce heat to low and cover the pan. Let it simmer uncovered for about 35-40 minutes until the chicken is cooked through and tender, and the sauce has thickened.
- Finish the sauce: Remove the chicken pieces and keep warm. Stir the cold cubed butter into the sauce off the heat to enrich and thicken it, then fold in the chopped fresh tarragon for a fresh herbal note.
- Serve: Plate the chicken with the sauce spooned generously over top. Serve hot with creamy mashed potatoes, rice, or small pasta as preferred for a complete meal.
Notes
- Note 1: Bone-in, skin-on chicken pieces provide the best flavor and moisture for this dish.
- Note 2: Use good quality brandy for flambéing or deglazing; if preferred, substitute with extra white wine or chicken stock.
- Note 3: Chardonnay or another dry white wine adds acidity and depth to the sauce; avoid overly sweet wines.
- Note 4: Use low-sodium beef stock to control saltiness in the final dish.
- Note 5: Fresh tarragon adds a subtle anise-like flavor that complements the sauce perfectly; dried tarragon can be used but is less aromatic.
- This dish pairs beautifully with creamy mashed potatoes, but rice or small pasta work well too.
