Name: JB’s Chicken Chasseur Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 4 chicken thighs, bone-in, skin on (~250g/8oz each); 4 chicken drumsticks; 3/4 tsp cooking salt / kosher salt, divided; 1/2 tsp black pepper, divided; 3 tbsp plain flour (all-purpose flour); 2 tbsp vegetable oil (or other neutral flavored oil); 30g / 2 tbsp unsalted butter; 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required); 400g / 14oz white mushrooms, sliced 6mm/0.2”; 2 brown or yellow onions, halved then sliced 6mm/0.2” thick; 3 garlic cloves, finely minced; 1/4 cup brandy; 1/2 cup Chardonnay or other dry white wine; 3 tbsp tomato paste; 2 1/2 cups low-sodium beef stock; 1 tbsp fresh tarragon, finely chopped; Creamy mashed potatoes (or rice or small pasta)

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Introduction

JB’s Chicken Chasseur is a classic French-inspired dish featuring tender chicken simmered in a rich, flavorful mushroom and tomato sauce. This comforting meal combines crispy-skinned chicken with a silky, aromatic sauce, perfect for a home-cooked dinner.

A close-up image of a dish showing four pieces of cooked chicken with crispy brown skin, covered in a thick, rich brown sauce. The sauce has visible small chunks of onions and sliced mushrooms scattered throughout, adding texture to the glossy surface. The chicken is placed in a large pot with a slightly worn cream-colored edge, resting on a white marbled surface. Small green herb sprinkles dot the top of the sauce and chicken pieces, adding a fresh contrast in color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, bone-in, skin on (~250g/8oz each)
4 chicken drumsticks
3/4 tsp cooking salt / kosher salt
1/2 tsp black pepper
3 tbsp plain flour (all-purpose flour)
2 tbsp vegetable oil (or any other neutral flavored oil)
30g / 2 tbsp unsalted butter
400g / 14oz white mushrooms, sliced 6mm (0.2”)
2 onions (brown or yellow), halved then sliced 6mm (0.2”) thick
3 garlic cloves, finely minced
1/4 cup brandy
1/2 cup chardonnay or other dry white wine
3 tbsp tomato paste
2 1/2 cups beef stock, low-sodium
3/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required)
1 tbsp fresh tarragon, finely chopped
Creamy mashed potato (or rice or small pasta) for serving

Instructions

Step 1: Pat the chicken dry thoroughly with paper towels. Season all sides with salt and pepper. Coat the chicken evenly in flour, shaking off any excess to help create a golden crust and thicken the sauce later.
Step 2: Heat vegetable oil in a large 30cm (12”) skillet over medium-high heat. Add butter and once melted and foaming, place chicken thighs skin-side down. Sear for 5 minutes until the skin is golden and crispy. Flip and cook the other side for 1 minute. Remove thighs to a plate. Add drumsticks and brown on three sides, about 2 minutes per side. Transfer drumsticks to the plate with the thighs. Be careful of hot oil splatters during this step.
Step 3: Increase heat to high in the same pan. Add mushrooms and onions, cooking for 5 minutes until mushrooms start to wilt, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Pour in the brandy. If desired, carefully flambé by igniting and letting the flame burn out (~10 seconds), or let it bubble for 20–30 seconds to burn off the alcohol. Add the white wine and simmer rapidly until reduced by half. Use a wooden spoon to scrape up the browned bits (fond) from the pan for added flavor.
Step 5: Stir in the tomato paste and cook for 1 minute. Add beef stock, salt, and pepper, then stir to combine.
Step 6: Return the chicken to the pan, skin-side up, nestling pieces into the sauce. Bring to a simmer, then reduce heat to medium so it bubbles gently. Cover with a lid and simmer for 10 minutes. Remove lid and simmer uncovered for an additional 20 minutes until chicken is tender and sauce thickens.
Step 7: Transfer the cooked chicken to a plate. Increase heat to medium-high and simmer the sauce for 3 minutes to reduce slightly.
Step 8: Remove from heat. Scatter half of the cold, cubed butter into the sauce and stir until melted. Add the remaining butter cubes and stir again until fully incorporated. This technique (monter au beurre) creates a silky, glossy finish and thickens the sauce.
Step 9: Return the chicken to the sauce and sprinkle over the chopped fresh tarragon. Bring to a gentle simmer once more, then serve directly from the pan with creamy mashed potato or your preferred side.

Tips & Variations

Patting the chicken dry ensures crispy skin and less splattering when frying.
If you prefer, swap the beef stock for chicken stock for a lighter flavor.
Fresh tarragon is key for authentic flavor, but if unavailable, substitute with fresh parsley or thyme.
Flambéing the brandy adds aroma and spectacle, but letting it reduce without flame is fine.
Serve with rice or small pasta instead of mashed potato to soak up the delicious sauce.

Storage

Store leftover Chicken Chasseur in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the chicken. Adding a splash of water or stock can help loosen the sauce if it thickens too much when chilled.

How to Serve

A close-up view of four pieces of cooked chicken with crispy brown skin in a rich, thick, dark reddish-brown sauce with visible slices of light brown mushrooms and translucent cooked onions. The chicken pieces are partly submerged in the sauce, which has a shiny, slightly oily surface, garnished with small green herb bits scattered on top. The dish is inside a light-colored pan with a slightly stained inner edge. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but chicken thighs and drumsticks stay juicier and more flavorful during cooking. If using breasts, reduce the simmering time to prevent drying out.

What can I substitute if I don’t have brandy?

You can use extra white wine or a splash of apple cider vinegar as a substitute. The flavor will be slightly different but still delicious.