Chicken Chasseur French Classic

This classic Chicken Chasseur transforms humble chicken and mushrooms into a sophisticated French masterpiece with a velvety sauce that will transport you straight to a Parisian bistro. The combination of cognac, wine, and fresh herbs creates layers of flavor that make this dish truly unforgettable.

I first prepared this dish for my husband on our anniversary when we couldn't travel to France as planned. The rich aromas filled our home with such warmth that we now make it every year to commemorate that special night.

Ingredients

• Bone in chicken pieces: ensures the meat stays juicy and adds flavor to the sauce
• Cremini mushrooms: provide an earthy depth that balances the rich sauce
• Cognac or brandy: creates that distinctive French flavor profile that elevates this dish
• Shallots: offer a milder onion flavor that perfectly complements the delicate sauce
• Fresh tarragon: is essential for authentic flavor as its anise notes are signature in French cuisine
• Tomato paste: concentrates flavor and helps thicken the sauce without flour
• Both chicken and beef stock: create a more complex flavor base
• Sour cream: adds creaminess and a subtle tang that brightens the sauce

Step-by-Step Instructions

Season the Chicken:

Generously coat chicken pieces with kosher salt and black pepper on all sides, allowing the seasonings to adhere to the skin. This step is crucial for building flavor from the beginning. While seasoning, consider preparing russet potatoes for mashing if serving as a traditional side.

Create the Foundation:

Heat a large skillet over medium high heat. Add 2 tablespoons each of butter and olive oil until the butter stops foaming. Place chicken pieces skin side down without crowding and cook for a full 8 minutes without disturbing to develop a golden crust. Flip and cook another 8 minutes until chicken reaches 165°F. Remove to a plate and cover loosely with foil.

Build the Flavor Base:

Using the same pan with all its flavorful drippings, add the mushrooms and cook for 3 minutes until they begin to release their moisture and brown. The key is not stirring too frequently so they can develop color. Add the diced shallots and minced garlic, cooking just until fragrant about 1 minute to prevent burning.

Create the Signature Sauce:

Pour in the cognac to deglaze the pan, scraping up all the browned bits from the bottom. This is where much of your flavor lives. Add white wine and allow the alcohol to reduce by half. Stir in tomato paste followed by diced tomatoes and both stocks. Add sour cream and whisk until smooth. Allow the sauce to simmer gently until it has thickened enough to coat the back of a spoon.

Finish and Serve:

Stir in the fresh tarragon and remaining butter to give the sauce a glossy finish and enhanced mouthfeel. Return the chicken pieces to the pan, nestling them into the sauce, and spoon some sauce over the top. Allow to warm through for 2 minutes. Transfer to serving plates over mashed potatoes if desired and garnish with fresh parsley.

Pin

My grandmother taught me to make this dish when I was just twelve years old. She always emphasized the importance of properly browning the chicken skin, saying "patience here is what separates good cooking from great cooking." That advice has served me well in countless recipes beyond this one.

Wine Pairing Suggestions

Chicken Chasseur pairs beautifully with medium bodied red wines that complement rather than overwhelm the dish. A French Pinot Noir from Burgundy offers earthy notes that echo the mushrooms while remaining light enough not to overpower the delicate herbs. Alternatively a Côtes du Rhône provides just enough structure to stand up to the rich sauce while its subtle spice notes enhance the dish.

Make Ahead Options

This dish actually improves with time making it perfect for entertaining. Prepare the entire recipe up to two days ahead stopping just before adding the fresh herbs. Store in an airtight container in the refrigerator. When ready to serve reheat gently on the stovetop adding an extra splash of stock if the sauce has thickened too much. Stir in the fresh herbs just before serving for brightness.

Perfect Sides

While traditionally served with mashed potatoes to soak up the delicious sauce this dish also pairs wonderfully with other sides. Consider serving with buttered egg noodles which catch the sauce in their ridges or a crusty French baguette for a more casual approach. For a lighter meal accompany with a simple green salad dressed with a light vinaigrette to cut through the richness of the sauce.

Pin

Cultural Context

Chicken Chasseur translates to "Hunter's Chicken" and originates from the tradition of French hunters preparing a meal from their daily catch along with wild mushrooms and herbs foraged from the countryside. The addition of cognac and wine transformed this rustic dish into one worthy of fine dining establishments while maintaining its soul warming comfort. In classic French cuisine this dish represents the perfect marriage of humble ingredients elevated through technique.

Recipe FAQs

→ What does 'Chasseur' mean in culinary terms?

'Chasseur' is French for 'hunter,' and this cooking style traditionally includes mushrooms, tomatoes, and herbs - ingredients hunters could gather while in the forest. The rich sauce typically incorporates wine and cognac for depth of flavor.

→ Can I substitute the cognac with something else?

Yes, brandy makes the most direct substitute for cognac. If you prefer to avoid alcohol entirely, you can use additional chicken stock with a splash of apple cider vinegar to mimic some of the acidity and depth.

→ What's the best type of chicken to use for Chicken Chasseur?

Bone-in chicken pieces work best as they provide more flavor during cooking. Thighs are particularly good for their rich flavor and resistance to drying out, but a mix of pieces works wonderfully too.

→ Can I make Chicken Chasseur ahead of time?

Yes, this dish actually improves with time as the flavors meld. Make it a day ahead, refrigerate, then gently reheat on the stovetop. Add the fresh herbs just before serving for the brightest flavor.

→ What sides pair well with Chicken Chasseur?

Traditional accompaniments include mashed potatoes to soak up the delicious sauce. Other excellent options are crusty French bread, roasted vegetables, or a simple green salad with a light vinaigrette to balance the richness.

→ How can I make this dish gluten-free?

The dish is naturally gluten-free as written, but always check your stock ingredients as some commercial brands may contain gluten. Ensure your cognac or brandy is also gluten-free, though most distilled spirits are.