Description
JB’s Chicken Chasseur is a cozy French classic featuring tender chicken thighs and drumsticks simmered in a rich, flavorful mushroom-tomato sauce. Finished with cold butter and fresh tarragon, this comforting dish pairs perfectly with mashed potatoes, rice, or small pasta for a satisfying meal.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin-on (~250 g / 8 oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 30 g / 2 tbsp unsalted butter
Sauce Chasseur
- 400 g / 14 oz white mushrooms, sliced
- 2 brown or yellow onions, halved then sliced
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 3 cups chicken or beef stock (low-sodium)
- 3/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 30 g / 2 tbsp cold unsalted butter, cubed
- 1 tbsp fresh tarragon, finely chopped
For Serving
- Mashed potatoes, rice, or small pasta
Instructions
- Season & flour: Pat the chicken pieces dry with paper towels. Season evenly with salt and black pepper. Lightly coat the chicken in all-purpose flour, shaking off any excess to ensure even browning.
- Brown chicken thighs: Heat vegetable oil in a large skillet over medium-high heat. Add the unsalted butter and wait until it melts and foams. Place the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crispy. Flip the thighs and cook for an additional 1 minute. Transfer the thighs to a plate to rest.
- Brown drumsticks: In the same skillet, brown the chicken drumsticks on three sides, cooking about 2 minutes per side to develop a golden crust. Transfer the drumsticks to the plate with the thighs.
- Cook mushrooms, onions, and garlic: In the same pan with the flavorful brown bits, add the sliced mushrooms and onions. Cook for 5 minutes, stirring occasionally to soften and brown the vegetables. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Build the sauce: Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the chicken or beef stock, and season with 3/4 tsp salt and 1/4 tsp black pepper. Scrape the bottom of the pan to release browned bits, incorporating all the rich flavors into the sauce.
- Simmer chicken: Return the browned chicken pieces to the pan skin-side up. Bring the sauce to a gentle simmer, cover the pan, and cook for 10 minutes to allow the chicken to cook through and absorb the flavors.
- Uncover & reduce: Remove the lid and continue to simmer uncovered for 20 minutes. This step thickens the sauce and intensifies the flavors through gentle evaporation.
- Finish sauce: Remove the chicken from the pan and place it on a plate to keep warm. Simmer the sauce for an additional 3 minutes to reduce slightly. Turn off the heat and add the cold cubed unsalted butter in two batches, stirring continuously until each batch melts and the sauce becomes glossy and rich.
- Serve: Gently warm the sauce if needed. Return the chicken pieces to the pan and sprinkle with finely chopped fresh tarragon. Serve immediately with your choice of mashed potatoes, rice, or small pasta to complete this comforting French meal.
Notes
- Patting the chicken dry before seasoning ensures a good sear and crispy skin.
- Using cold butter at the end of cooking helps to create a smooth, velvety sauce.
- You can substitute chicken stock with beef stock for a deeper, richer flavor.
- If fresh tarragon isn’t available, dried tarragon can be used but reduce the quantity to 1 teaspoon.
- Serve with a side of crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
