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
Scale
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.
