My Chicken Chasseur recipe, a classic French dish also known as Hunters Chicken, is filled with savory flavors. Deliciously-seasoned chicken legs are cooked up with onions, garlic, and mushrooms, in a rich red wine tomato sauce. I always pair this easy dinner with a robust glass of wine!
Ingredients
I’ve taken tender, juicy chicken legs, and cooked them in a rich sauce made from mushrooms, tomatoes, onions, and wine. What could be better?
- Olive Oil: Helps the chicken cook without burning.
- Unsalted Butter: Adds richness and flavor to the dish.
- Chicken Leg Quarters: This juicy dark meat chicken is perfect for this dish.
- Salt + Pepper: Enhance the natural flavor of the chicken.
- Yellow Onion: Adds an earthy sweetness to the dish.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Cremini Mushrooms: Add flavor and texture to the sauce.
- Tomato Paste: Adds depth to the sauce.
- All-Purpose Flour: Thickens the sauce.
- Red Wine: Adds acidity to balance the sauce. Choose a dry red wine, like cabernet sauvignon or merlot.
- Chicken Broth: Forms the rich and flavorful base of the sauce.
- Herbs: Thyme and parsley add a fresh and herbaceous element.
- Cherry Tomatoes: Add a burst of freshness, sweetness, and acidity.
Pro Tip: I always use fresh herbs when making hunters chicken for the best flavor!
Variations on Hunters Chicken
There are lots of ways to make this classic chicken chasseur your own. Sometimes I swap out the red wine for white or marsala wine for a sweeter flavor. Or I’ve also been known to add heavy cream to the sauce (off the heat) for a creamy take.
Try adding some bell peppers, artichoke hearts, or (pitted) olives for some extra color and flavor.
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How to Store and Reheat
Store leftover chicken chasseur in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
You can freeze chicken chasseur in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve this hunters chicken with rice, mashed potatoes, or crusty bread to soak up all that delicious sauce. Add a side of green beans, asparagus, or a simple salad to create a full meal.
Chicken Chasseur Recipe (Hunters Chicken)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided (¼ stick)
- 2½ pounds bone-in chicken leg quarters separated
- 1¼ teaspoons kosher salt divided; plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 yellow onion sliced
- 4 cloves garlic minced
- 16 ounces cremini mushrooms quartered
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- ¾ cup dry red wine
- 1¼ cups low-sodium chicken broth
- 3 sprigs thyme
- 3 tablespoons chopped fresh parsley
- 1 cup cherry tomatoes
Instructions
- In a large, deep sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat.2 tablespoons olive oil, 2 tablespoons unsalted butter
- Season the chicken on all sides with 1 teaspoon of salt and all of the pepper, then cook for 5-6 minutes on each side, until browned. Transfer to a plate and set aside.2½ pounds bone-in chicken leg quarters, 1¼ teaspoons kosher salt, ½ teaspoon ground black pepper
- Reduce the heat to medium and melt the remaining butter.
- Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.1 yellow onion
- Add the garlic and cook for 30 seconds, then stir in the mushrooms. Season with the remaining ¼ teaspoon of salt and cook for 5 minutes, stirring frequently, until the vegetables are browned.4 cloves garlic, 16 ounces cremini mushrooms
- Stir in the tomato paste and flour and cook for 30 seconds, then stir in the red wine and bring it to a simmer for 3-4 minutes, allowing it to reduce slightly.1 tablespoon tomato paste, 2 tablespoons all-purpose flour, ¾ cup dry red wine
- Stir in the broth, thyme, parsley, and the remaining salt and pepper.1¼ cups low-sodium chicken broth, 3 sprigs thyme, 3 tablespoons chopped fresh parsley
- Nestle the chicken and any juices back into the pan, then top with the tomatoes.1 cup cherry tomatoes
- Cover the pan, reduce the heat to low, and simmer for 30-45 minutes until the chicken is tender.
- Taste and season the sauce as desired, thickening it uncovered if desired, then serve garnished with fresh herbs.
Notes
- You can also make this recipe with chicken thighs or chicken breasts; just make sure not to overcook the chicken.
- Properly cooked chicken is 165°F internally.
- Use fresh herbs for the best taste.
This classic French dish is made from tender pieces of chicken braised in a sauce made from chicken broth, tomatoes, mushrooms, onions, and fresh herbs.
Chasseur is French for “hunter”, and this rich sauce is traditionally paired with freshly hunted fowl, rabbit, or venison.
They are essentially the same base dish; however, Italians often add sweet peppers and olives to chicken cacciatore.
Sure! You can make this dish with chicken thighs or breasts.
You can make this dish with white or marsala wine, alcohol-removed red wine, beef broth, or chicken broth.
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