If you’re looking for a dish that effortlessly brings comfort, elegance, and incredible flavor to your dinner table, wait until you try JB’s Chicken Chasseur Recipe. This classic French-inspired dish showcases tender, juicy chicken thighs and drumsticks simmered in a rich, deeply aromatic sauce made from mushrooms, onions, brandy, and white wine. Every bite bursts with a perfect harmony of savory and tangy notes, finished off with a silky butter-enriched sauce dotted with fresh tarragon for that floral lift. It’s the kind of meal that feels like a warm hug on a plate and is guaranteed to become a fast favorite whether for a cozy weeknight dinner or a special occasion with friends and family.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each play a crucial role in building layers of flavor, texture, and color. From the golden crispy chicken skin to the luxurious sauce enriched with wine and brandy, every component shines on its own and together creates magic.
- 4 chicken thighs, bone-in, skin on: The skin crisps up beautifully, locking in juicy flavor.
- 4 chicken drumsticks: Adds variety and extra richness to the dish.
- 3/4 tsp cooking salt / kosher salt: Essential for seasoning and enhancing all other flavors.
- 1/2 tsp black pepper: Adds a mild, warming heat that complements the richness.
- 3 tbsp plain flour (all-purpose): Coats the chicken to create a golden crust and thickens the sauce.
- 2 tbsp vegetable oil: Provides a neutral base for browning the chicken perfectly.
- 30g / 2 tbsp unsalted butter: Adds indulgent richness and depth to the sauce and chicken browning.
- 400g / 14oz white mushrooms, sliced 6mm/0.2”: Brings earthiness and texture to the sauce.
- 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick: Adds sweetness and body to the sauce.
- 3 garlic cloves, finely minced: Imparts aromatic warmth and complexity.
- 1/4 cup brandy: Adds a robust depth of flavor and makes the sauce shine.
- 1/2 cup chardonnay or other dry white wine: Contributes acidity and bright fruitiness to balance richness.
- 3 tbsp tomato paste: Intensifies umami and adds a lovely vibrant color.
- 2 1/2 cups beef stock, low-sodium: Creates a flavorful, savory base for the sauce.
- 3/4 tsp cooking salt/kosher salt: Additional seasoning to perfection.
- 1/4 tsp black pepper: Fine-tunes the flavor balance.
- 30g / 2 tbsp unsalted butter, COLD and cubed: For finishing the sauce with a glossy, velvety texture.
- 1 tbsp fresh tarragon, finely chopped: Bright, herbal notes that elevate the whole dish.
- Creamy mashed potato (or rice or small pasta): Perfect for soaking up the luscious chasseur sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Season and Flour the Chicken
Start by patting your chicken pieces completely dry with paper towels. This step is key to achieving that coveted golden, crispy skin because it removes moisture that causes splatter and prevents proper browning. Then, season generously with salt and pepper all around. Next, coat the chicken lightly in plain flour, shaking off any excess. This helps the chicken develop a beautiful crust in the pan and also serves to naturally thicken the sauce as you cook.
Step 2: Brown the Chicken
Heat vegetable oil in a large skillet over medium-high heat, then add butter and wait until it’s foaming. Place the chicken thighs skin-side down first—this side gets most of the love and needs the longest sear to crisp up nicely. After about 5 minutes, flip and cook for another minute, then transfer them to a plate. Next, add the drumsticks and brown them on three sides, taking your time to build that deep, rich flavor. Browning is truly the foundation of your sauce’s complexity, so be patient and enjoy the process. Note that skin-on chicken can cause oil to pop, so keep a watchful eye!
Step 3: Sauté Mushrooms, Onions, and Garlic
In the same pan, crank up the heat to high and add your sliced mushrooms and onions. Stir occasionally and cook until the mushrooms start to soften and the onions turn translucent—about 5 minutes. Then add the garlic and cook just 30 seconds until fragrant, releasing those gorgeous aromas that preview the flavors to come.
Step 4: Add Brandy and White Wine
Carefully pour in the brandy. If you’re feeling theatrical, you can flambé by igniting the alcohol and letting the flame burn itself out—it takes just around 10 seconds and really intensifies the aroma. If not, simply let it bubble for a little bit to cook off the alcohol. Then add the white wine and reduce it by half with a lively simmer. Don’t forget to scrape the fond—the caramelized bits stuck to the pan—they’re pure gold for flavor!
Step 5: Stir in Tomato Paste and Stock
Mix in the tomato paste and let it cook for about a minute to develop deeper flavor. Then pour in your beef stock along with the salt and pepper, stirring to combine everything. The sauce base is really taking shape now with a rich, savory body.
Step 6: Simmer the Chicken
Nestle your browned chicken pieces back into the pan, skin-side up, nestled in the sauce. Bring everything to a simmer, then reduce heat to medium so it bubbles gently but steadily. Cover with a lid and let it simmer for 10 minutes, allowing the chicken to cook through and soak up the flavors. After that, remove the lid and continue to simmer uncovered for 20 minutes. This reduction step intensifies the sauce and thickens it, concentrating all those delicious ingredients.
Step 7: Finish the Sauce
Once the chicken is tender and cooked through, transfer it to a plate. Turn the heat back up to medium-high and simmer the sauce for 3 minutes to thicken slightly. Then, turn off the heat and add your cold cubed butter gradually, stirring each batch in until your sauce becomes luxuriously glossy and silky—this classic French technique is called monter au beurre. Finally, return the chicken to the sauce, sprinkle over the fresh tarragon, and get ready to serve.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Fresh, finely chopped tarragon is a delightfully fragrant herb that adds a subtle anise-like brightness and enhances the overall flavor without overpowering the dish. A few sprigs on top make your presentation look effortless and beautiful.
Side Dishes
The traditional pairing for JB’s Chicken Chasseur Recipe is creamy mashed potatoes because they soak up the rich sauce so well. But if you want to mix it up, fluffy rice or tenderly cooked small pasta are fantastic alternatives that also soak in the sauce beautifully. Pick what feels comforting to you!
Creative Ways to Present
For a rustic yet elegant touch, serve the chicken directly in the skillet so everyone can dig in family-style. Or plate the chicken over a bed of mashed potatoes with the sauce drizzled artistically around for a restaurant-worthy presentation. Feeling adventurous? Add a sprinkle of toasted nuts or crispy fried shallots for some extra texture surprise.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, pop them into an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day as the sauce continues to meld—making lunchtime or dinner the next day a joy!
Freezing
This dish freezes exceptionally well. Store cooled portions in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently to maintain tenderness and flavor.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to reincorporate the sauce. Avoid microwaving directly from frozen as it can make the chicken dry and unevenly heated. A splash of stock or water can help bring the sauce back to life during reheating.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
While chicken breasts can be used, the darker meat of thighs and drumsticks holds up better to the longer cooking time and results in more tender, flavorful servings in this recipe.
What if I don’t have brandy to flambé?
No worries! You can simply allow the brandy to simmer and bubble for about 20-30 seconds to burn off the alcohol. This still imparts the rich complexity brandy offers without the flame.
How do I make this recipe dairy-free?
You can substitute the butter with dairy-free margarine or use extra oil for cooking and skip the finishing butter cubes. The sauce will still be delicious but slightly less glossy.
Can I prepare this recipe ahead of time for guests?
Absolutely. You can cook the chicken and sauce fully, then cool and refrigerate it. Reheat gently before serving, adding a bit of fresh tarragon at the end to refresh the flavors.
What wine pairs best when serving JB’s Chicken Chasseur Recipe?
A dry white wine like Chardonnay or Sauvignon Blanc complements the dish beautifully, cutting through the richness and adding bright acidity.
Final Thoughts
Trust me, once you make JB’s Chicken Chasseur Recipe, it will quickly become a beloved staple in your meal rotation. The combination of tender chicken, rich sauce, and fragrant herbs is irresistibly comforting yet impressively elegant. It’s the perfect recipe to share with friends or to treat yourself on a special evening. So grab those ingredients, roll up your sleeves, and enjoy making a truly unforgettable classic French dish right in your own kitchen!
Print
JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken Chasseur is a classic French dish featuring golden-browned chicken thighs and drumsticks simmered in a rich, flavorful sauce made from sautéed mushrooms, onions, brandy, white wine, tomato paste, and beef stock. Finished with cold butter and fresh tarragon, this hearty meal is perfect for serving with creamy mashed potatoes, delivering a comforting and elegant dining experience.
Ingredients
Chicken
- 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 neutral flavored oil)
- 30g / 2 tbsp unsalted butter
Sauce
- 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)
- 1 tbsp fresh tarragon, finely chopped
To Serve
- Creamy mashed potato (or rice or small pasta)
Instructions
- Season and Flour the Chicken: Pat the chicken pieces dry with paper towels to remove moisture for proper browning. Season all sides with salt and pepper, then coat evenly with plain flour, shaking off excess to help create a golden crust and thicken the sauce.
- Brown the Chicken: Heat vegetable oil in a large 30cm (12”) skillet over medium-high heat. Add butter and wait until melted and foaming. Place chicken thighs skin-side down; sear for 5 minutes until golden and crispy. Flip and cook the other side for 1 minute. Remove and set aside. Brown drumsticks on three sides, about 2 minutes per side, then transfer to the plate with thighs. Be cautious of hot oil splatters.
- Sauté Mushrooms, Onions, and Garlic: Increase heat to high in the same pan. Add mushrooms and onions, cooking for 5 minutes until mushrooms begin to wilt, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.
- Add Brandy and Wine: Pour in the brandy. Optionally flambé by igniting carefully and allowing flames to subside (~10 seconds) to intensify aroma. Otherwise, let it bubble for 20-30 seconds to cook off alcohol. Add white wine and simmer rapidly, reducing the liquid by half while scraping up browned bits (fond) from the pan to enrich the sauce.
- Incorporate Tomato Paste and Stock: Stir in tomato paste and cook for 1 minute. Then add beef stock, salt, and pepper, stirring to combine.
- Simmer Chicken: Return the chicken to the pan, skin-side up, nestling into the sauce. Bring to a simmer, then reduce heat to medium so it bubbles steadily but not rapidly. Cover with lid and simmer for 10 minutes.
- Continue Simmering Uncovered: Remove the lid and simmer uncovered for an additional 20 minutes, allowing the sauce to thicken and concentrate while chicken finishes cooking thoroughly.
- Reduce Sauce Slightly: Transfer chicken to a plate and increase heat to medium-high. Simmer sauce for 3 minutes to reduce slightly and intensify flavor.
- Finish the Sauce with Butter: Turn off heat. Add half of the cold cubed butter, stirring until melted to emulsify and create a silky glossy texture. Add remaining butter cubes and stir again until fully incorporated.
- Serve: Gently bring sauce to a simmer again, return chicken to pan, sprinkle with fresh chopped tarragon, and serve immediately with creamy mashed potatoes.
Notes
- Use bone-in, skin-on chicken for best flavor and texture.
- Brandy is optional but adds depth; handle carefully if flambéing.
- Any dry white wine like Chardonnay works well; avoid sweet wines.
- Use low-sodium beef stock to control saltiness.
- Fresh tarragon provides a subtle anise flavor distinctive to chasseur sauce.
- Adding cold butter off-heat and stirring emulsifies the sauce, giving it a rich finish called monter au beurre.
- Serve with creamy mashed potatoes for a classic pairing; rice or small pasta are good alternatives.
