My chicken chasseur recipe is filled with savory flavors. I season juicy chicken legs and cook them up with onions, garlic, and mushrooms, in a rich red wine tomato sauce. This is such a rich and filling meal. I love it paired with a robust glass of wine!
Chicken Chasseur Recipe
Similar to chicken cacciatore but with a French twist, this chicken chasseur recipe is super wholesome and delicious. 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?
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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.
Notes and Tips
- 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.
- Choose a dry red wine, like cabernet sauvignon or merlot.
- Sometimes I swap out the red wine for white or marsala wine for a sweeter flavor.
- I always use fresh herbs for the best flavor!
- I’ve been known to add heavy cream to the sauce (off the heat) for a creamy take.
Chicken Chasseur Recipe
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
How to Make Chicken Chasseur Step by Step
Sear the Chicken: In a large, deep sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Season 2½ pounds of bone-in chicken leg quarters on all sides with 1 teaspoon of salt and ½ teaspoon of black pepper, then cook for 5-6 minutes on each side, until browned. Transfer to a plate and set aside.
Melt the Butter: Reduce the heat to medium and melt the remaining 1 tablespoon of unsalted butter.
Sauté the Onion: Add 1 sliced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened.
Cook the Mushrooms: Add 4 cloves of minced garlic and cook for 30 seconds, then stir in 16 ounces of quartered cremini mushrooms. Season with the remaining ¼ teaspoon of salt and cook for 5 minutes, stirring frequently, until the vegetables are browned.
Start the Sauce: Stir in 1 tablespoon of tomato paste and 2 tablespoons of all-purpose flour and cook for 30 seconds, then stir in ¾ cup of dry red wine and bring it to a simmer for 3-4 minutes, allowing it to reduce slightly.
Simmer the Sauce: Stir in 1¼ cups of low-sodium chicken broth, 3 sprigs of thyme, 3 tablespoons of chopped fresh parsley, and salt and pepper to taste.
Simmer the Chicken: Nestle the chicken and any juices back into the pan, then top with 1 cup of 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.
More French Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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