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
Scale
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.
