Chicken Chasseur

How to Make Chicken Chasseur

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1. Season the chicken with the salt and pepper.

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2. Heat the oil in a large casserole over medium-high heat and brown the thighs, skin side down first, for 10 minutes in total. Lift them out.

   Mark done Start 10 min timer

3. Pour off all but 1 tbsp of the fat, add the butter and fry the mushrooms for 6 minutes, until golden and dry.

   Mark done Start 6 min timer

4. Add the shallots and garlic and cook for 2 minutes, then stir in the flour for 1 minute.

   Mark done Start 2 min timer

5. Pour in the wine and let it bubble for 3 minutes, scraping the base of the pan.

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6. Add the tomatoes, purée and stock and bring to a simmer.

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7. Return the chicken to the pan, cover, and simmer over low heat for 35 minutes, until the chicken is tender and cooked through.

   Mark done Start 35 min timer

8. Lift the lid for the last 10 minutes if the sauce needs thickening, then stir in the tarragon and parsley and serve.

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Tips for Making Chicken Chasseur

• Brown the chicken properly. The golden crust and the brown bits it leaves behind are the base of the sauce.
• Cook the mushrooms until the liquid has gone. If the pan is crowded, they steam and turn grey instead of browning.
• Add the tarragon at the end. It has a delicate aniseed flavour that long cooking flattens, and it is the herb that makes the dish taste of chasseur.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Chicken Chasseur

• Creamy mashed potatoes
• Buttered noodles
• Green beans

Storing & Reheating Chicken Chasseur

Keeps in the fridge for up to 3 days and is better the next day. Reheat gently on the hob. Freeze for up to 3 months.

Chicken Chasseur FAQ: Common Questions

Chicken Chasseur Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.