Jump to Recipe

Chicken Chasseur (French Hunter’s Chicken)

This cozy Chicken Chasseur recipe is a rustic French classic made with tender seared chicken, earthy mushrooms, a rich tomato-white wine sauce, and fresh herbs. It’s comforting, deeply flavorful, and perfect for a cozy night in.

A Cozy French-Inspired Chicken Dish

I love making this Chicken Chasseur when I want something hearty, savory, and just a little bit special. “Chasseur” means “hunter” in French, and the dish was traditionally made with wild game, mushrooms, and whatever was foraged from the forest. Today, it’s often made with chicken and pantry-friendly ingredients, but it still has that rustic, comforting charm that feels perfect for a quiet dinner at home.

The magic is in the sauce—earthy mushrooms, tomato paste, a splash of dry white wine, and a simmer of rich chicken stock. Everything comes together in one pan, and when it’s done, the chicken is fall-off-the-bone tender and coated in a beautifully savory, slightly tangy sauce.

Why You’ll Love This Chicken Chasseur

• One-pan comfort food – All the goodness happens in one skillet or Dutch oven.

• Elegant but easy – Fancy-sounding name, but truly beginner-friendly.

• Perfect for dinner guests – Impressive enough to serve, simple enough to make ahead.

• Deep flavor, cozy texture – The braised chicken is so juicy and flavorful!

Main Ingredients for Chicken Chasseur:

• Chicken legs and thighs – Bone-in and skin-on gives the best flavor and texture.

• Garlic & Yellow onion – Adds aromatics and depth.

• Baby Bella mushrooms – Earthy and meaty, quartered for bite.

• Cherry tomatoes or canned diced tomatoes – Brings brightness and acidity.

• Tomato paste – For rich, concentrated tomato flavor.

• All-purpose flour – Helps thicken the sauce slightly.

• Dry white wine – Adds complexity and balances the richness.

• Chicken stock – The base of the braising liquid.

• Butter and oil – For searing and sautéing.

• Salt & pepper – Essential for seasoning throughout.

• Chopped fresh parsley – A fresh finish at the very end.

How to Make Chicken Chasseur

1. Season the chicken: Pat the chicken dry and season both sides with salt and black pepper.

2. Sear the chicken: Heat oil in a large sauté pan or Dutch oven over medium-high heat. Place the chicken skin-side down in an even layer and sear for about 8 minutes, until golden and crisp. Flip and cook the other side for another 5–6 minutes. Remove and set aside.

3. Sauté the aromatics: In the same pan, melt butter over medium heat. Add diced onions and cook for 2 minutes, then stir in minced garlic and cook for another 30 seconds until fragrant. Add the mushrooms and sauté for another 2 minutes.

4. Build the sauce: Stir in the tomato paste and sprinkle the flour over the vegetables. Mix until well combined.

5. Deglaze and simmer: Add white wine to deglaze the pan, scraping up any browned bits. Cook for about 1 minute, then pour in the chicken stock and bring to a boil.

6. Return the chicken: Nestle the seared chicken back into the sauce. Cover, reduce heat, and simmer gently for 35 minutes.

7. Add tomatoes & reduce: Add cherry tomatoes or canned tomatoes and simmer uncovered for 10–20 more minutes, until the sauce thickens but is still spoonable.

8. Garnish and serve: Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley and enjoy warm!

What to Serve With Chicken Chasseur

• Crusty bread for dipping

• Creamy mashed potatoes

• Buttery noodles or rice

• A crisp green salad with lemon vinaigrette

FAQ

Can I make this with boneless chicken?

Yes, but bone-in thighs give the best flavor and stay tender during simmering.

Is this a heavy dish?

Not at all—despite the rich sauce, it’s balanced and not overly creamy.

Can I freeze leftovers?

Yes! Let it cool, then freeze in an airtight container for up to 2 months.

Chicken Chasseur (French Hunter’s Chicken)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dinner, Main Course

Cuisine French

Servings 5

Ingredients

  

1x2x3x

• 1.5 tbsp oil
• 1 tbsp butter
• 2 cloves garlic - minced
• 1 yellow onion - diced
• 12 oz baby bella mushrooms - quartered
• 2 lb chicken legs and thighs - bone-in & skin-on
• 1 cup halved cherry tomatoes or ½ cup canned diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp all purpose flour
• ⅓ cup dry white wine
• 2 cups low sodium chicken stock
• ¼ cup chopped parsley
• Salt & pepper

Instructions

 

• Prep the chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
• Sear the chicken: Heat the oil in a large sauté pan or Dutch oven over medium-high heat. Once hot, place the chicken skin-side down legs in a single layer, skin-side down. Sear for about 8 minutes until the skin is crispy and nicely browned. Flip and sear the other side for 5-6 minutes until golden brown.
• Set aside: Turn off the heat and transfer the chicken to a plate. Set aside.
• Sauté the aromatics: In the same pan, melt 1 tablespoon of butter over medium heat. Add diced onions and sauté for 2 minutes. Add the garlic and mushrooms and cook for another 2 minutes.
• Build the base: Stir in the tomato paste and sprinkle the flour over the vegetables. Mix well to coat everything evenly.
• Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute to let the alcohol cook off.
• Add stock and chicken: Pour in the chicken stock and bring it to a gentle boil. Return the seared chicken pieces back into the pan. Cover with a lid, reduce the heat, and simmer for about 35 minutes.
• Finish the sauce: Add the tomatoes. Simmer uncovered for another 10–20 minutes, or until the sauce has thickened to your liking—rich but not too heavy.
• Season and serve: Season with more salt and pepper if needed. Sprinkle the chopped parsley on top and enjoy!

Keyword chicken, Dinner, Entree, French

Tried this recipe?Let us know how it was!