I love this Chicken Chasseur recipe because it feels fancy yet is surprisingly easy to make. The chicken browns beautifully and simmers in a deeply flavorful sauce made with mushrooms, onions, garlic, and herbs. The slow simmering makes the chicken fall-off-the-bone tender, and the sauce develops a luxurious depth. Even though this is a classic French dish, it’s simple enough for a weeknight dinner but special enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 chicken thighs, bone-in, skin on (~250g each) 4 chicken drumsticks 3/4 tsp cooking salt / kosher salt 1/2 tsp black pepper 3 tbsp plain flour 2 tbsp vegetable oil 30g unsalted butter
For the sauce: 400g white mushrooms, sliced 2 onions, halved and sliced 3 garlic cloves, finely minced 3 tbsp tomato paste 2 1/2 cups beef stock, low sodium 3/4 tsp cooking salt / kosher salt 1/4 tsp black pepper 30g unsalted butter, cold and cubed 1 tbsp fresh tarragon, finely chopped
For serving: Creamy mashed potatoes, rice, or small pasta
Directions
I start by patting the chicken pieces dry with paper towels so they brown nicely. Then I season them all over with salt and pepper and lightly coat them in flour, shaking off any excess.
In a large skillet, I heat the vegetable oil over medium-high heat and add the butter. Once it’s melted and foaming, I place the chicken thighs skin-side down and cook them for about 5 minutes until golden and crispy. I flip them briefly, cook for 1 minute, and transfer them to a plate. I do the same with the drumsticks, browning them on all sides.
Using the same pan, I add the mushrooms and onions and cook over high heat for about 5 minutes until they begin to soften and turn golden. I stir in the garlic and cook for 30 seconds until fragrant.
Next, I add the tomato paste and cook for another minute, then pour in the beef stock, scraping up the flavorful browned bits from the bottom of the pan. These add so much richness to the sauce.
Once the sauce comes to a simmer, I nestle the browned chicken pieces back into the pan, skin-side up. I cover the pan with a lid and let it simmer gently for 10 minutes. After that, I remove the lid and continue simmering for 20 minutes, allowing the sauce to thicken and concentrate while the chicken becomes tender.
When the chicken is cooked through, I remove it from the pan and turn the heat up to medium-high, simmering the sauce for another 3 minutes to reduce slightly. Then I turn off the heat and whisk in the cold butter cubes a few at a time until the sauce becomes silky and glossy. Finally, I stir in the chopped tarragon and return the chicken to the pan, spooning the sauce generously over the top.
Servings and Timing
This recipe serves 4 people and takes about 1 hour in total — 15 minutes to prepare and 45 minutes to cook.
Variations
Sometimes I add a handful of sliced carrots or celery for extra texture. For a creamier sauce, I stir in a spoonful of crème fraîche or cream at the end. If I want a more earthy flavor, I use a mix of wild mushrooms instead of button mushrooms. For a lighter meal, I serve the chicken with steamed green beans or a simple salad instead of mashed potatoes.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. To reheat, I warm it gently on the stove, adding a splash of stock or water if the sauce has thickened too much. It also freezes beautifully — I freeze portions for up to 3 months, thawing overnight in the fridge before reheating.
FAQs
Can I make this with chicken breast?
Yes, I can use chicken breasts cut in half horizontally, but they’ll cook faster and may need less simmering time.
Can I use only thighs or drumsticks?
Yes, using just one type of chicken cut works fine — thighs stay especially juicy.
Can I make it ahead?
Yes, it tastes even better the next day, so it’s perfect for meal prep or dinner parties.
What can I serve it with besides mashed potatoes?
Rice, couscous, or pasta all soak up the sauce wonderfully.
How do I make the sauce thicker?
I simmer it uncovered for a few extra minutes, or add a teaspoon of flour or cornstarch mixed with water.
Can I use dried tarragon instead of fresh?
Yes, I use about 1 teaspoon of dried tarragon if fresh isn’t available.
How do I prevent the chicken skin from going soggy?
I keep the chicken skin-side up while simmering, so it stays crisp on top.
Can I cook this in the oven instead of the stove?
Yes, I bake it covered at 180°C (350°F) for about 40 minutes, then uncover for 10 minutes to thicken the sauce.
Is this dish spicy?
No, it’s mild and aromatic, though I can add a pinch of chili flakes for extra warmth.
Conclusion
This Chicken Chasseur is one of my favorite French comfort dishes — rich, flavorful, and surprisingly simple to make. I love how the tender chicken absorbs the earthy mushroom and tomato sauce, while the glossy finish and hint of tarragon give it a touch of elegance. It’s hearty yet refined, the kind of dish I make to impress guests or treat myself to a cozy, satisfying meal.
This Chicken Chasseur is a rustic French classic featuring tender chicken simmered in a rich mushroom and tomato sauce infused with garlic, onions, and tarragon. It’s a hearty yet elegant dish that’s perfect for cozy dinners and special occasions alike.
Ingredients
4 chicken thighs, bone-in, skin on (~250 g each)
4 chicken drumsticks
¾ tsp cooking salt / kosher salt
½ tsp black pepper
3 tbsp plain flour
2 tbsp vegetable oil
30 g unsalted butter
For the sauce:
400 g white mushrooms, sliced
2 onions, halved and sliced
3 garlic cloves, finely minced
3 tbsp tomato paste
2½ cups low-sodium beef stock
¾ tsp cooking salt / kosher salt
¼ tsp black pepper
30 g unsalted butter, cold and cubed
1 tbsp fresh tarragon, finely chopped
To serve: Creamy mashed potatoes, rice, or small pasta
Instructions
Pat the chicken dry with paper towels, then season with salt and pepper. Lightly coat in flour, shaking off excess.
Heat oil and butter in a large skillet over medium-high heat. Brown chicken thighs skin-side down for 5 minutes, then flip and cook 1 minute. Remove and repeat with drumsticks.
In the same pan, add mushrooms and onions. Cook for 5 minutes until softened and golden. Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1 minute, then pour in beef stock, scraping up any browned bits from the pan.
Return chicken to the skillet, skin-side up. Cover and simmer gently for 10 minutes, then uncover and cook another 20 minutes to reduce the sauce.
Remove the chicken and simmer the sauce for 3 minutes to thicken slightly. Turn off the heat and whisk in the cold butter cubes until glossy.
Stir in tarragon, return chicken to the pan, and spoon the sauce over the top. Serve with mashed potatoes, rice, or pasta.
Notes
Use all thighs or drumsticks if preferred — both cuts work beautifully.
For a creamy variation, stir in 1 tbsp crème fraîche at the end.
Try mixed wild mushrooms for deeper flavor.
Omit tarragon or use thyme or parsley if unavailable.
This dish tastes even better the next day as the flavors develop further.
