Description
JB’s Chicken Chasseur is a classic French dish featuring perfectly browned chicken thighs and drumsticks simmered in a rich, flavorful sauce made from mushrooms, onions, brandy, white wine, tomato paste, and beef stock. The sauce is finished with a silky emulsion of cold butter and fresh tarragon, served best alongside creamy mashed potatoes for a comforting and elegant meal.
Ingredients
Scale
Chicken
- 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)
Cooking Fats
- 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)
Vegetables & Aromatics
- 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
Liquids & Flavorings
- 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
Herbs
- 1 tbsp fresh tarragon, finely chopped
Serving
- Creamy mashed potatoes (or rice or small pasta)
Instructions
- Season and Flour the Chicken: Pat the chicken thoroughly dry with paper towels to remove moisture which helps achieve crispy skin and prevents oil splatter. Season all sides of the chicken with 3/4 tsp salt and 1/2 tsp pepper. Coat the chicken pieces evenly in flour, shaking off any excess flour. This helps create a golden crust and also thickens the sauce later.
- Brown the Chicken: Heat 2 tbsp vegetable oil in a large 30cm (12-inch) skillet over medium-high heat. Add 30g (2 tbsp) unsalted butter once the oil is hot. When the butter is melted and foaming, place the chicken thighs skin-side down in the skillet. Sear for 5 minutes until the skin is golden and crispy. Flip and cook the other side for 1 minute. Remove the thighs to a plate. Then brown the drumsticks on 3 sides, about 2 minutes per side. Transfer the drumsticks to the plate with the thighs. Be cautious of hot oil splatters from the skin during searing.
- Sauté Mushrooms, Onions, and Garlic: In the same pan, increase heat to high and add the sliced mushrooms and onions. Cook for 5 minutes, stirring occasionally until the mushrooms begin to wilt. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Brandy and Wine: Pour in the brandy carefully. For an intensified flavor and dramatic flair, flambé the brandy by igniting it and letting the flame burn out naturally (about 10 seconds). Alternatively, allow the brandy to bubble for 20 to 30 seconds to burn off the alcohol. Add the white wine next and let it simmer rapidly to reduce by half, scraping the bottom of the pan with a wooden spoon to lift the browned bits (fond) which add richness to the sauce.
- Add Tomato Paste and Stock: Stir in the tomato paste and cook for 1 minute. Then pour in the beef stock along with 3/4 tsp salt and 1/4 tsp black pepper. Stir well to combine.
- Simmer the Chicken: Return the browned chicken pieces to the pan skin-side up, nestling them into the sauce. Bring to a simmer, then reduce heat to medium so the sauce bubbles gently but not rapidly. Cover the pan with a lid and simmer for 10 minutes. Then remove the lid and continue simmering uncovered for another 20 minutes. This reduces and concentrates the sauce while finishing the chicken cooking process.
- Reduce Sauce Slightly: Remove the chicken from the pan and place on a plate. Increase heat to medium-high and simmer the sauce for about 3 minutes to reduce it slightly.
- Finish the Sauce: Turn off the heat. Add half of the cold cubed unsalted butter to the sauce and stir until completely melted. Add the remaining cold butter cubes and stir again until melted, creating a silky, glossy emulsion (monter au beurre) that thickens and enriches the sauce.
- Serve: Return the chicken to the sauce and sprinkle with the fresh chopped tarragon. Warm gently to combine, then serve the dish directly from the pan accompanied by creamy mashed potatoes (or rice or small pasta) for a comforting and flavorful meal.
Notes
- Note 1: Chicken pieces are ~250g/8oz each for thighs; drumsticks are similar size.
- Note 2: Brandy can be flambéed for aroma and presentation, but this is optional.
- Note 3: Use a dry white wine like Chardonnay to complement the sauce flavors.
- Note 4: Low-sodium beef stock helps control the saltiness of the sauce.
- Note 5: Fresh tarragon adds a distinctive herbal aroma characteristic of Chicken Chasseur.
- Note 6: Adding cold butter in two stages to finish the sauce is a classic French technique that creates a glossy, velvety finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Keywords: Chicken Chasseur, French chicken recipe, classic French sauce, mushroom chicken, chicken thighs recipe, chicken with brandy sauce, creamy chicken stew
