Chicken Chasseur
Chicken Chasseur, or 'hunter's chicken', is one of those timeless French dishes that embodies everything wonderful about rustic cooking. This hearty, flavourful dish tells the story of hunters returning home with their catch, slow-cooking it with whatever vegetables and herbs they had to hand.
What makes this recipe so special is the way it builds layers of flavour. The chicken thighs are first seared to develop that golden, caramelised skin, then the same pan is used to create a rich base with shallots, garlic, and mushrooms. The red wine reduction adds depth, whilst the fresh tarragon brings that distinctive French elegance that sets this dish apart.
The beauty of Chicken Chasseur lies in its simplicity and technique. Using bone-in chicken thighs ensures the meat stays succulent during the long, gentle simmer, whilst the Pure Chicken Stock creates a sauce that's both rich and clean-tasting. The partially covered cooking method allows the sauce to reduce naturally whilst keeping the chicken perfectly moist.
This is comfort food at its finest - sophisticated enough for entertaining yet simple enough for a family supper. It's the kind of dish that makes your kitchen smell incredible and brings everyone together around the table, proving that the best meals often come from the most traditional recipes.
What You'll Need
Serves 3-4
| Pure Chicken Stock | 500ml (defrosted gently in a pan) |
|---|---|
| Chicken Thighs | 6-8 (bone in) |
| Button Mushrooms | 200g, quartered |
| Tinned Tomatoes | 150g, chopped |
| Shallots | 2, finely diced |
| Garlic Cloves | 2, finely diced |
| Red Wine | 150ml |
| Fresh Tarragon | 20g, chopped (stalks separated) |
| Unsalted Butter | 20g |
| Cooking Oil | 20ml |
| Seasoning | Salt & Pepper to taste |
How To Make It
Heat the oil and half the butter in a pan. Lightly season the chicken and place skin side down. Pan fry until nicely coloured and turn over to seal. Remove and place onto a plate.
Add the rest of the butter to the pan then add the shallots. Gently fry for 5mins stirring continuously until soft.
Add the garlic followed by the mushrooms and continue cooking for a couple of minutes.
Add the red wine and reduce by half.
Tie the tarragon stalks only with a bit of string and add.
Add the chicken stock, bring to the boil, add the tomatoes and place the chicken back into the pan.
Bring back up to the simmer and place lid (at an angle) and continue simmering for 45mins to 1 hour.
Remove the chicken from the sauce once cooked and keep hot.
Bring the sauce to the boil and reduce until a slightly thicker consistency. Add the chicken back in, add the fresh tarragon leaves. Season to taste and serve.
Chef's Tip
The key to perfect Chicken Chasseur is in the layering of flavours and the partially covered cooking method. Placing the lid at an angle allows steam to escape whilst keeping the chicken moist. Don't rush the wine reduction - this concentrates the flavour and removes the harsh alcohol notes.
