Chicken Chasseur Recipe

Roasted chicken with mushrooms and tomatoes in a pan.

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Chicken chasseur, also known as hunter's chicken, is a cozy French dish made with tender chicken legs simmered in a rich red wine sauce with mushrooms, onions, and herbs.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner, Main Course

Cuisine: French

Servings:

Calories: 287kcal

Author: Becky Hardin

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

*You can also make this recipe with chicken thighs or chicken breasts; just make sure not to overcook the chicken.

**Choose a dry red wine, like Cabernet Sauvignon or Merlot. For a sweeter flavor, use Marsala wine.

Tips:

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.

Storage: Store chicken chasseur in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition