My simple chicken chasseur recipe is filled with savory flavors that will make your mouth water! I season juicy chicken legs then cook them up with onions, garlic, and mushrooms in a rich red wine tomato sauce. This is a bit of an indulgent meal, which means it’s perfect for special occasions, dinner guests, or date night at home. I especially love this paired with a robust glass of wine!
French-Style Hunter’s Chicken
Chicken chasseur, also known as hunter’s chicken, is a French-style take on chicken cacciatore, simmered in a rich red wine and tomato sauce with mushrooms, onions, and fresh herbs. It’s a simple stew-like dish, made with ingredients easily found on the hunt–hence the name. Don’t worry though, you want have to hunt down any of these ingredients. They’re all easy to find!
The chicken stays juicy while the sauce develops a deep, savory flavor as it simmers. This dish is hearty enough for a family dinner but still feels a little fancy. Perfect with a glass of red wine (I recommend pairing it with a Burgundy), crusty bread, or creamy mashed potatoes.
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Sear in Batches for Optimal Browning
For the most flavorful chicken chasseur, sear the chicken pieces in batches rather than crowding the pan. This develops a rich, golden crust and releases fond (the caramelized bits at the bottom) that becomes the backbone of the sauce.
Chicken Chasseur Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick, divided)
- 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
- Pat the chicken dry to help the seasonings stick and to get a better sear on the skin.
- Don’t overcrowd the pan, or the skin will steam. Sear in batches if needed. The same applies to the mushrooms.
- Make sure to scrape the bottom of the pot with a wooden spoon to get up all the browned bits; they add lots of flavor to the sauce.
- Properly cooked chicken is 165°F internally when probed at the thickest point near the bone. Dark meat is best cooked to 170-175°F.
- 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.
- Reheat gently over low heat to avoid overcooking the chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Chasseur Step by Step
Prep: Gather up all of the ingredients needed to make this hunter’s chicken recipe. Separate the chicken leg quarters into thighs and drumsticks by cutting through the line of fat that separates the thigh and drumstick. Slice the onion, mince the garlic, quarter the mushrooms, and chop the parsley.
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. Pat dry and season 2½ pounds of bone-in chicken leg quarters on all sides with 1 teaspoon of salt and ½ teaspoon of black pepper. Sear for 5-6 minutes on each side, or until browned. If all the pieces don’t fit at once, do this in batches to ensure the skin gets crisp. Transfer to a plate and set aside.
Melt the Butter: Reduce the heat to medium and melt the remaining 1 tablespoon of unsalted butter. There’s no need to wipe out the pan; all that chicken fat will add flavor to the sauce!
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. Take care not to overcrowd the pan, or the veggies will steam and turn soggy.
Start the Sauce: Stir in 1 tablespoon of tomato paste and 2 tablespoons of all-purpose flour and cook for 30 seconds, or until the flour no longer smells raw. Stir in ¾ cup of dry red wine and bring it to a simmer for 3-4 minutes, allowing it to reduce slightly. Use a wooden spoon to scrape up all those yummy browned bits from the bottom of the pot. They add so much flavor to the sauce!
Season 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 seared chicken pieces and any accumulated 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 and cooked through to 170°F. Taste and season the sauce as desired, thickening it uncovered if desired, then serve garnished with fresh herbs.
How to Store, Freeze, and Reheat
Store leftover chicken chasseur in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a baking dish in a 350°F oven until warmed through. I recommend adding a bit of broth into the bottom of the pan, and covering the pan loosely with foil.
More Exclusive 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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