Classic French Hunter’s Chicken Stew (Chicken Chasseur)
A classic from the French repertoire, this Chicken Chasseur is a stew originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end. Get ready for this big, rustic dish that’s full of Fall flavors! Chicken Chasseur, and its variations. As with most French country cooking, every region…
- Prep time
- 20 min
- Cook time
- 32 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp (8g) flour
- 1 tbsp (14g) butter, unsalted
- 2 shallots or 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 lb/450g mushrooms, sliced – mix
- 1/2 cup (125ml) dry white wine
- 2 tbsp (30ml) cognac
- 1 ½ cups (375ml) chicken stock
- ½ cup (120g) peeled tomatoes, drained and roughly chopped 2 tbsp fresh parlsey, chopped
- 1 tbsp fresh tarragon, chopped
- 2 tbsp (28g) butter, unsalted
Instructions
- 1
Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.
- 2
Pre-heat your oven to 375°F (190°C) with a rack in the middle. Line up a baking sheet with foil.
- 3
Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.
- 4
Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.
- 5
Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.
- 6
Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.
- 7
Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.
- 8
Serve immediately, with rice or pasta.