Chicken Chasseur: A Classic French Hunter’s Stew Recipe

Chicken Chasseur, or *poulet chasseur* in French, translates to “hunter’s chicken.” This rustic and flavorful dish is a staple of French country cooking, featuring pan-fried chicken simmered in a rich tomato and mushroom sauce. It’s a hearty and comforting meal, perfect for a weeknight dinner or a special occasion. The beauty of Chicken Chasseur lies in its simplicity and the depth of flavor achieved with readily available ingredients. This recipe will guide you through each step, ensuring a delicious and authentic result.

## What is Chicken Chasseur?

Chicken Chasseur is a classic French stew that originated in the forests of France, where hunters would forage for mushrooms and other ingredients to create a simple yet satisfying meal with freshly caught game. Today, the dish is typically made with chicken, mushrooms, tomatoes, shallots, white wine, and herbs. The sauce is rich, savory, and slightly tangy, perfectly complementing the tender chicken.

The hallmark of a good Chicken Chasseur is the depth of flavor. This comes from browning the chicken properly, using good quality ingredients, and allowing the sauce to simmer and develop. While there are variations on the recipe, the core components of chicken, mushrooms, tomatoes, and wine remain consistent.

## Why You’ll Love This Recipe

* **Authentic Flavor:** This recipe captures the true essence of classic French Chicken Chasseur, delivering a rich and satisfying taste.
* **Easy to Make:** While it tastes complex, this dish is surprisingly simple to prepare, making it perfect for both beginner and experienced cooks.
* **Versatile:** Chicken Chasseur is delicious served with a variety of sides, such as mashed potatoes, rice, pasta, or crusty bread.
* **Make-Ahead Friendly:** The flavors of Chicken Chasseur deepen over time, making it an excellent dish to prepare ahead of time.
* **Impressive Presentation:** The vibrant colors and rustic presentation of Chicken Chasseur make it a beautiful dish to serve to guests.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Chicken:** 2-2.5 lbs bone-in, skin-on chicken pieces (such as thighs and drumsticks) or a whole chicken cut into pieces. Bone-in, skin-on chicken will yield a much richer flavour than boneless, skinless breasts.
* **Mushrooms:** 8 oz cremini mushrooms, sliced. You can use other types of mushrooms as well, such as button mushrooms, shiitake, or a mix.
* **Shallots:** 2 medium shallots, finely chopped. Shallots have a milder, sweeter flavor than onions, which complements the other ingredients in the dish.
* **Garlic:** 3 cloves garlic, minced. Garlic adds a pungent and aromatic flavor to the sauce.
* **Dry White Wine:** 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio. The wine adds acidity and complexity to the sauce. If you prefer not to use wine, you can substitute with chicken broth.
* **Chicken Broth:** 1 cup chicken broth. Use low-sodium broth to control the saltiness of the dish.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds a concentrated tomato flavor and helps to thicken the sauce.
* **Diced Tomatoes:** 1 (14.5 oz) can diced tomatoes, undrained. Diced tomatoes add sweetness and acidity to the sauce.
* **Fresh Thyme:** 2 sprigs fresh thyme. Thyme adds an earthy and aromatic flavor to the dish. You can substitute with 1 teaspoon of dried thyme if fresh thyme is unavailable.
* **Bay Leaf:** 1 bay leaf. A bay leaf adds a subtle, fragrant flavor to the sauce.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for browning the chicken and sautéing the vegetables.
* **Butter:** 2 tablespoons butter. Butter adds richness and flavor to the sauce.
* **All-Purpose Flour:** 2 tablespoons all-purpose flour. Flour is used to lightly coat the chicken, which helps it to brown and also thickens the sauce.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley, for garnish. Parsley adds freshness and color to the dish.
* **Salt and Black Pepper:** To taste. Season the chicken and sauce generously with salt and black pepper.

## Equipment You’ll Need

* Large skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Tongs

## Step-by-Step Instructions

Follow these detailed instructions to make perfect Chicken Chasseur every time:

**1. Prepare the Chicken:**

* Pat the chicken pieces dry with paper towels. This will help them to brown properly.
* In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.

**2. Brown the Chicken:**

* Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
* Add the chicken pieces to the skillet, skin-side down, and cook for 5-7 minutes per side, or until golden brown. Do this in batches to avoid overcrowding the pan, which will steam the chicken instead of browning it.
* Remove the chicken from the skillet and set aside.

**3. Sauté the Vegetables:**

* Reduce the heat to medium and add the shallots to the skillet. Cook for 3-5 minutes, or until softened and translucent.
* Add the garlic and cook for 1 minute more, or until fragrant. Be careful not to burn the garlic.
* Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.

**4. Deglaze the Pan:**

* Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This will add a lot of flavor to the sauce.
* Let the wine simmer for 2-3 minutes, or until reduced by half.

**5. Add the Remaining Ingredients:**

* Stir in the tomato paste, diced tomatoes, chicken broth, thyme sprigs, and bay leaf.
* Bring the sauce to a simmer.

**6. Simmer the Chicken:**

* Return the chicken pieces to the skillet, nestling them into the sauce.
* Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

**7. Finish and Serve:**

* Remove the thyme sprigs and bay leaf from the sauce.
* Stir in the chopped fresh parsley.
* Taste and adjust the seasoning with salt and pepper as needed.
* Serve the Chicken Chasseur hot, with your choice of sides.

## Tips for the Best Chicken Chasseur

* **Use Bone-In, Skin-On Chicken:** This type of chicken will provide the most flavor and moisture to the dish.
* **Brown the Chicken Well:** Browning the chicken is crucial for developing a rich and flavorful sauce. Don’t rush this step.
* **Don’t Overcrowd the Pan:** When browning the chicken, work in batches to avoid overcrowding the pan. This will ensure that the chicken browns properly.
* **Use Good Quality Wine:** The wine will add a lot of flavor to the sauce, so use a good quality dry white wine that you would enjoy drinking.
* **Simmer the Sauce:** Allow the sauce to simmer for at least 30 minutes to allow the flavors to meld together and deepen.
* **Adjust the Seasoning:** Taste the sauce throughout the cooking process and adjust the seasoning with salt and pepper as needed.
* **Fresh Herbs are Best:** Fresh thyme and parsley will add the most flavor to the dish.
* **Make it Ahead:** Chicken Chasseur can be made ahead of time and reheated. The flavors will actually improve overnight.

## Variations and Substitutions

* **Mushrooms:** Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
* **Wine:** If you don’t want to use wine, you can substitute with chicken broth or apple cider vinegar.
* **Herbs:** You can use other herbs in addition to or in place of thyme, such as rosemary, oregano, or marjoram.
* **Vegetables:** You can add other vegetables to the dish, such as carrots, celery, or bell peppers.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Cream:** Stir in a tablespoon or two of heavy cream at the end for a richer sauce.

## Serving Suggestions

Chicken Chasseur is delicious served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing with Chicken Chasseur.
* **Rice:** Fluffy white rice or brown rice is a great way to soak up the delicious sauce.
* **Pasta:** Serve Chicken Chasseur over egg noodles or your favorite type of pasta.
* **Crusty Bread:** A loaf of crusty bread is perfect for sopping up the sauce.
* **Polenta:** Creamy polenta is a comforting and flavorful side dish that complements Chicken Chasseur well.
* **Roasted Vegetables:** Roasted vegetables, such as asparagus, Brussels sprouts, or green beans, add a healthy and flavorful element to the meal.

## Storage and Reheating Instructions

* **Storage:** Store leftover Chicken Chasseur in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat Chicken Chasseur in a skillet over medium heat, or in the microwave. Add a splash of chicken broth or water if the sauce has thickened too much.

## Nutritional Information (approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 15-25g

## Frequently Asked Questions (FAQ)

**Q: Can I use boneless, skinless chicken breasts for this recipe?**

A: While you can use boneless, skinless chicken breasts, bone-in, skin-on chicken will result in a much more flavorful and moist dish. If you do use chicken breasts, be sure to adjust the cooking time accordingly, as they will cook faster.

**Q: Can I use dried herbs instead of fresh herbs?**

A: Yes, you can use dried herbs. Use about 1 teaspoon of dried thyme in place of the fresh thyme sprigs. Dried herbs have a more concentrated flavor, so you’ll need less.

**Q: Can I make this recipe in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

**Q: Can I freeze Chicken Chasseur?**

A: Yes, Chicken Chasseur freezes well. Allow the dish to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

**Q: My sauce is too thin. How can I thicken it?**

A: If your sauce is too thin, you can thicken it by simmering it for a longer period of time, allowing the liquid to reduce. You can also whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of the cooking time.

**Q: My sauce is too thick. How can I thin it?**

A: If your sauce is too thick, you can thin it by adding a splash of chicken broth or water.

**Q: What kind of wine should I use?**

A: Use a dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines.

## Conclusion

Chicken Chasseur is a classic French dish that is both comforting and elegant. With its rich flavors and simple ingredients, it’s a perfect meal for any occasion. This recipe provides detailed instructions and helpful tips to ensure that you can create a delicious and authentic Chicken Chasseur at home. So, gather your ingredients, follow the steps, and enjoy a taste of France!

Bon appétit!