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Chicken Chasseur takes your usual weekend meal and makes it feel like you’re celebrating something big. Juicy chicken gets a long soak in a bold tomato-mushroom sauce with a little French magic. I always pull this one out when I want to wow everyone or just treat myself to a timeless, totally worth-it dinner.
The first time I whipped up this dish was after a Paris getaway. Now, it’s the most requested meal at my place when everyone’s looking for something extra cozy. Honestly, leftovers barely last till the next day’s lunch.
Inviting Ingredients
- Fresh parsley: a couple spoonfuls chopped up brighten things up right at the finish grab a big leafy bunch
- Fresh tarragon: a couple tablespoons for a hint of sweet herby goodness you want lively green leaves here
- Sour cream: a quarter cup tossed in at the very end for tangy creaminess full-fat is your best friend for this
- Beef stock: half a cup to make everything heartier and more comforting
- Chicken stock: a cup and a half this is the main cozy base go for homemade or the good stuff from the store just easy on the salt
- Roma tomatoes: two dice them up for that light, fresh touch pick ones that look super red
- Tomato paste: three spoonfuls packed with punchy flavor concentrated is great if you can find it
- White wine: half a cup brings zip and brightness pick something crisp and dry
- Cognac or brandy: half a cup for that lovely depth and bit of luxury use something you’d actually want to drink
- Garlic: about one and a half tablespoons mince small to add big aromatic flavor fresh cloves always shine
- Shallots: a quarter cup chopped offers a gentle sweetness and little layers make sure they’re firm and heavy
- Cremini mushrooms: a full pound gives you earthy flavor and a nice chew grab ones that look tight
- Black pepper: half a teaspoon a little bite from coarse grind goes a long way
- Kosher salt: two teaspoons pulls all those flavors together clean white is best
- Bone-in chicken pieces: about three pounds both thighs and drumsticks for the most tender meat keep bones in for big flavor
- Olive oil: four tablespoons for fruity flavor and perfect chicken searing extra virgin works wonders
- Butter: four tablespoons split in half for richness and smoothness European style is extra tasty if you find it
- Russet potatoes: grab three big ones for super creamy mash get firm ones with no weird green patches
How To Make It
- Get Your Prep Done:
- Scrub, peel, and cube the potatoes. Set aside for when you want your sides ready. Slice up the mushrooms, chop all your fresh herbs, dice the shallots, and crank up a pile of minced garlic. Toss kosher salt and pepper on every bit of chicken.
- Pull Sauce Together:
- Mix in tomato paste and make it smooth. Add the diced tomatoes, both kinds of stock, and sour cream. Don’t rush—keep the heat on low while it all gets thick and tasty for about 15–20 minutes.
- Let Chicken Finish Cooking:
- Fold in the leftover butter and all the tarragon so it turns glossy. Nestle the chicken into that gorgeous sauce again. Let it bubble quietly about five more minutes so it all blends together. Throw parsley over the top right before serving for extra pop.
- Sear Chicken With Flair:
- In your huge sturdy pan, heat up half the butter with that olive oil over medium. Lay chicken skin side down and give it eight minutes; turn and brown the other side for eight more. This is where magic happens—golden edges, juicy inside. Pull it out and keep it under foil for a sec.
- Sauté Aromatics and Mushrooms:
- In the same pan, drop in mushrooms and let them go for three minutes till browned and juicy. Toss in shallots and garlic next—just stir it for a minute or two until it smells amazing but isn’t burnt. That’s your flavor base done right.
- Deglaze With Style:
- Splash the cognac in! Use a spoon to scrape up all the tasty brown bits stuck to the pan. Wait a minute for the booze zing to cook off. Pour in the wine next and let it simmer for two more minutes to dial up the flavor and soften anything sharp.
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I’m always surprised by how tarragon makes this sauce pop with its soft, almost licorice taste. The very first time I cooked it for my parents’ anniversary, they said it beat any fancy restaurant version they’d tried.
Storage Tips
Let your leftovers come down to room temp before packing them up. Pop them in an airtight container and stash in your fridge for three days tops. The sauce can get thicker overnight—just throw in a splash of water or chicken stock when reheating to loosen things up.
Ingredient Swaps
No cognac in your cabinet? Dry sherry does the trick and brings that depth too. You can use boneless thighs—just cook them about ten minutes less. Swap in crème fraîche for sour cream if you want things extra creamy and a little tangier.
Serving Suggestions
Go classic with silky mashed potatoes or toss with buttery noodles to grab every bit of sauce. Want something lighter? Steamed green beans or a quick crisp salad with a sharp vinaigrette do the job.
Cultural Context
The word Chasseur means “hunter” in French—a nod to the wild mushrooms and herbs the first cooks found outside. This homey French classic has brought folks together for ages. It’s pure country warmth, straight from a French kitchen.
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Chicken Chasseur is one of those family classics that’ll turn even a blah Monday night into a little celebration. It’s all about turning regular groceries into something that feels special. Try this when you want to nail some French kitchen moves or just want to see a table of happy faces—this one never disappoints.
Frequently Asked Questions
- → What cut of chicken works best for chasseur?
Go for bone-in and skin-on chicken like thighs or drumsticks for the juiciest, most flavorful results every time.
- → Can I substitute brandy for cognac?
Absolutely, swap in brandy for cognac. It brings a nice aromatic vibe to the sauce, too.
- → What mushrooms are ideal for this dish?
Cremini mushrooms work great, but plain white or wild ones do the trick if that's what you have.
- → How do you achieve a rich sauce consistency?
Let the sauce cook down with tomato paste, broth, and dairy so it thickens up and gets full of flavor.
- → What side dishes pair well with chicken chasseur?
Try serving with bread to soak up the sauce, creamy mashed potatoes, or easy roasted veggies alongside.
- → Is this dish suitable for a gluten-free diet?
Yep, all the ingredients are naturally gluten-free. Just double-check any packaged stuff to be safe.